Since I’ll be off having yet another Seder tonight, perfecting some oven roasted potatoes (I promise to share the recipe SOON!), and working my matzo ball-makin’ skills, I realized that it has been awhile since I’ve shared any of Mark Bittman’s treasures with you.
But you all know how much I enjoy a well-roasted chicken. And yesterday, he upped the ante.
Please, just for a moment if you will, entertain the idea of how flipping curious I was when he presented the idea of putting the stuffing beneath the skin.
CHIKA CHIKA WHA?
This, I gotta try. I mean, can you just imagine the possibilities?
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Hey Kat,
I’ve done this with salsa. It’s very good.
-Kelly