Wednesday, September 14, 2011

Roast Chicken

Courtesy of True Wild Life

Mark Bittman has this great recipe on roast chicken.  Before rubbing the bird with olive oil, you can cut slits in the meat to insert garlic slivers.  Try generously sprinkling with rosemary and thyme, along with sea salt and freshly ground black pepper.  The quality of the meat - as in free range - is also key to an excellent tasting roast.

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