Kohlrabi and carrots...the last of the garden in the sink.
Potatoes, carrots, and kohlrabi ready for a sprinkle of Parmesan cheese over the olive oil, salt and pepper.
The above would be great roasting under the rotisserie chickens...why not?In Paris this time of year the food aromas take on a new and different deliciousness. The fresh rotisserie chickens twirling outside the stores on their spits with tiny elegantly cut potatoes nestled beneath the hens as they rotate to perfection serve to cook the main dish and the side in one economical and logical combination. I have offered this advice to Sam's suggestion box because they have wonderful rotisserie chickens , big , succulent and priced lower than the tiny offerings of Giant Eagle.. (The thing about the French potatoes: they are cut and trimmed into shapes that we simply do not fool around with here in America making them a simple but elegant presentation.) It is genius to cook them this way which allows them to crisply roast beneath the dripping poultry, The potatoes are sacked in a separate container so if you don't want the potatoes, or just the potatoes, they are there to be sold together or alone as you wish. But here, oh no, let us waste the drippings, the heat ,and the goodness and just sell the chickens--don't give an extra hand to the house wife as she flies through the store with supper thoughts churning and kids screaming. Why is it that stores of any kind find it difficult to take suggestions that are not even critical, but simply sensible and helpful. I rarely roast a chicken any more. I usually buy two rotisserie chickens and we have several meals from the meat and then I simmer the devil out of the bones with fresh herbs to make at least two different soups; one chicken and noodles and one chicken and vegetables. You can't beat these duos. Actually, why stop with potatoes, roast carrots under the hens or any other sturdy vegetable. That's what I have always done when roasting chickens or turkeys myself. The bottom of the roaster is covered with vegetables and served along side the chicken and there you have a one roaster dinner. The French got this one right for sure. They are also very clean about their always fresh food during the cleaning, serving and next day readiness of equipment. Those spit roasters which have at least two complete cycles a day are sparkling clean after the dinner hour in preparation for the next day, as are all of the shops' meat counters, fish shelves, and beef refrigerators. Yep. They do food right.
