jehler wrote:I think it needed more salt and more fat. The herbs were spot on, would have been better with the marjoram I bet. I think timing it better and not trying to make it hold I the oven, having it over cook was bad, would have been better reheated then dry. I think maybe 165ish for a finish temp so less fat renders out?
on the marjoram!! and I would also agree on the temps. maybe add a little olive oil for extra fat?? and a touch of ice water for more moisture?