Set for take off
The roast chook at Pilot goes like this: a big, free-ranging organic bird, cold-smoked, skin stuffed with leek and mushroom. Roasted whole and rested so the juice runs back into the meat, it comes carved and perched in a bowl of reduced chicken stock that at first glance you might call a gravy. To the left, two slices of steamed white bread and a disc of mayonnaise. To the right, a salad of butter lettuce.
Bread, mayo, chicken, salad, gravy. If you
