Upping the ante

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.


Flavoring a Roast Chicken

This, I gotta try.  I mean, can you just imagine the possibilities?


One response to “Upping the ante

  1. Hey Kat,
    I’ve done this with salsa. It’s very good.

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