Bertie, Gertrude, and Candi were looking forward to their tropical vaca. Candi packed the tanning oil and beach hats. Gertrude managed the maps and tunes. Bertie was in charge of snacks. Loaded up and ready for takeoff, in blew a sudden storm. Alas, their flight was canceled. Instead of getting their feathers ruffled, they made the best of it with what can set any heart aflutter: a little retail therapy.
Roast your spatchcocked chicken over a bed of onion, carrots, and potatoes. I dusted the bird with garlic, paprika, salt and pepper.
I’m in the midst of clearing out some long-time freezer cruft and found a few ox tails that were vacuum sealed. “Let’s see what the pressure cooker will do with these” was my first thought. Added carrots, celery, onions, and scallions and placed the frozen ox tails on that bed. I also had some white wine that was past its prime but would work. Various herbs from the bench garden and a can of beef broth went in, then the cooker was set for an hour on high. The veggies were for the gravy and were discarded.
I went ahead and steamed some fresh carrots and potato chunks.
When the pressure was off the pot I cooled the oxtails and pulled the meat off them, not much there, and thickened the sauce. Finally, the meat and veggies ware combined and rewarmed in the gravy. Served with hot rolls. Nom nom!