Patron's Roast

Patron's Roast is a popular dish of debated origins. It is a hearty and satisfying meal that is perfect for patrons of taverns and inns. The dish consist of the most affordable poultry bird that is locally available, cooked to perfection and served with a sweet and savory almond sauce, that adds a rich and creamy flavor to the dish, as well as a side of crispy roasted potatoes. The use of cheap ingredients such as almond milk and honey or any other sweetener that is available at the time, makes this dish accessible to lower-income people. The combination of savory and sweet flavors, as well as the crispy potatoes make this dish a satisfying and delicious meal to enjoy while having a pint of ale, wine, tea, or whatever is the consumer's beverage of choice.

Preparation
Or more precisely:
 * 1) Ensure that the following ingredients are available
 * 2) * 1 cheap poultry bird (such as a chicken, guineafowl, goose, duck or turkey), cut into pieces
 * 3) * 2 cups of almond milk
 * 4) * 1 cup of honey (or the cheapest sweetener available)
 * 5) * 1 teaspoon of salt
 * 6) * 2 cups of potatoes, peeled and sliced into thin strips
 * 7) * 2 tablespoons of animal fat or olive oil (whichever is cheaper or available)
 * 8) * Optional: 1/2 teaspoon of black pepper
 * 9) * Optional: 1 teaspoon of cinnamon
 * 10) * Optional: 1 teaspoon of nutmeg
 * 11) * salt to taste
 * 12) Preheat the oven to 425°F (220°C).
 * 13) In a medium saucepan, combine the almond milk, honey/sugar, salt, and the various optional ingredients (cinnamon, nutmeg, pepper). Heat over medium heat and stir until the mixture comes to a simmer. Remove from heat and set aside.
 * 14) In a large bowl, toss the potato strips with the animal fat or olive oil, salt and pepper (optional). Spread the potatoes on a baking sheet and roast them in the preheated oven for 20-25 minutes or until golden brown and crispy.
 * 15) In a separate pan, cook the poultry over medium heat until browned and cooked through.
 * 16) In a serving platter or plate, place the cooked poultry on top of the roasted potatoes. Pour the almond sauce over the poultry and potatoes.
 * 17) Serve hot and enjoy with your beverage of choice (pint of ale in Etrand, red wine or tea in Froturn, etc.)

History
The dish's origins are unknown and thus hotly debated: a variation of this dish is served in just about every inn and tavern in Etrand, Etrancoast, Froturn, Artaburro, Neressa, Charnek and even Gabyr, though it is generally agreed upon that the dish must originate in one of the first three mentioned states. It is also possible that this dish is a product of a "convergent evolution" of sorts, with everyone independently discovering a similar delicious poultry-based recipe optimized for lower-income patrons.

Appearences
Though this dish wasn't named, it made its first appearences in the various roleplaying sessions of Stephanus Tavilrond, such as Crader's Head, Fox and Knight, Knight and Knightess, Vampire Ball, Isekai A, Isekai D and Isekai E.