I'm sorry -- I'm just a hopeless chicken addict. Here's a half Amish "small roaster" from Sparrow Meats, frogged, rubbed with oil, salt and pepper, and thyme; served with sweet potato and parsnip puree' and a sauteed and broiled vegetable gratin. Simple stuff.Frankly, doing chicken like this in the oven is second best -- the grill is the proper way to do it, but it's just too cold, snowy, and dark to do that, this time of year.
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