So i've decided the 1/2 head roast is much better then the whole head roast. It cooks better, looks better, and serves better. The crosstown crew came in as predicted, late, hungry and thirsty.
Thy are generally good at just letting me put up things for them. So, i thought it was a perfect time for the head. We began warming the head up around 10:30. After reheating it in foil, we took it off to crisp up the skin. another 45 minutes on a low broil and the skin was CRISPY!!
Unfortunately, the heads were overly salty (as predicted) but were not so bad in the middle. We ended up doing a platter (read: get rid of your mise before the weekend) which included bone marrow and some greens and stuff. I was very impressed on how much they ate. Someone even ate the eyeballs.
We never eat off customers plates at the hoof, but when this platter came back, myself and a few of the staff picked away at the skull like vultures.
If i had to do it again (which i definately will) the only thing i would do differently is not forget about it for too long while its salting, other wise i think it would have been the perfect dish.