It was pointed out to me over the weekend that perhaps posting an untested recipe – no matter how amusing – involved a bit of hubris on my part. Point taken, reader. So last night I decided to put it to the test, first rubbing sage butter underneath the skin of a five-pound organic chicken. Next, I loaded up a non-stick bundt pan with fingerlings, parsley, and small onions dressed in salt, pepper and olive oil. Before impaling the chicken I did something the recipe neglected to mention: laying a piece of foil over the hole to force the drippings back into the well of the pan. It roasted for a little over an hour. After resting for fifteen minutes on a plate tented with foil it was perfectly tender and succulent. (Apologies for the lack of an “after” photo – you’ll just have to trust me on this one.) The potatoes were a little underdone however, so I spread them onto a baking sheet and put them back into the oven for another ten minutes. Straining the collected pan juices, I put them into a saucepan with some white wine and reduced it by half. Thickened with a little butter and corn starch it turned into a velvety gravy that made a great complement to this lascivious bird. I am innocent no more.