Tom: So, what’s different about this chicken recipe?
Kirstin: It’s one of those chicken recipes that doesn’t use any butter where you cook it at a higher heat throughout. And you cook it breast-side down for a bit first.
Tom: Aha. That’s why there’s less crispy skin. Some of it got stuck to the pan.
Kirstin: Yes, sorry about that.
Tom: Well, I shouldn’t really eat an entire chicken’s worth of skin every weekend really. Given that there was no butter, this was very moist.
Miles: Dad, I know what eyeballs look like. They are a white circle.
Kirstin: How do you know about eyeballs, Miles?
Miles: I saw them in the Indiana Jones film!
Tom: Ah. Right. Did you like the chicken, Miles?
Miles: Uh-huh! Yummy in my tummy!
Kirstin: I had to grind up the herbs to put on the chicken, and zest the lemon and put the rest of the lemon inside. And the gravy was sensational!
Tom: It was. That was not from a packet?
Kirstin: No! That was authentic chicken gravy. I just had to boil up the juices, add a bit of wine and a bit of water. Should I do this recipe again?
Tom: Yes, I like it.
Kirstin: But next time I won’t cook it upside down to start with. He said to serve it with potato straws, and I wasn’t what they were. They looked like chips to me, so I got some chips.