Day 3: Roasted chicken, cucumber salad, and honey butter

Roasted chicken is a bit different than I’m used to. The glaze is cinnamon, clove, honey, and apple cider vinegar. That’s it. No salt, no other seasonings I associate with “chicken”. It’s not bad, just…sweet? But not cloyingly sweet or sticky candy sweet. More like sweet bread without icing sweet. Still worth a try if you’re willing to play around with your expectations, but if roasted chicken needs to be entirely savory? You won’t like this. I don’t notice the lack of salt honestly. I’m too confused about whether or not I like the cinnamon to notice.

Cucumber salad. This is basically a quick pickle salad. I added radishes because I have them, I like them, and I thought it’d be a good idea. It was and I regret nothing. Cucumber, onion, white wine vinegar, salt, and honey. Put them together and forget about them in the fridge for at least an hour. The longer you leave them the stronger the flavor.

Honey butter is honey butter. If you’ve gone to an SCA feast you’ve been offered honey butter. This called for some cinnamon too, and honestly I really like it here. It keeps the butter from being too sticky sweet.

I’m finding I like the over all flavor profiles I’m playing with this week. A little sour, a little sweet, not much salt or spice. Food tastes mostly like a formal version of itself rather than a vehicle to carry herbs. I admit I generally cook, especially chicken, by dumping so many different flavors on it that the food itself vanishes. This is a nice change and I think I’ll try to remember this going forward.

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