1 hour ago
Monday, March 23, 2009
This chicken was too special to be my usual Friday night roast chicken, so I will reserve it for Saturday nights only, when chickens feel sexy and like to get dressed up.
I make the same boring, but delicious roast chicken every week.
I usually stuff the bird with fresh herbs, a quartered lemon, and rub with olive oil, sprinkle liberally w/ kosher salt and pepper.
Roast 425 for 70 minutes.
Well last night, I was feeling feisty!
CAUTION: FOOD PORN AHEAD
MUST BE AT LEAST 18 YRS OF AGE TO PROCEED
You know I love to clean naked chickens. I know, I am weird.
So to be a bit decadent, I stuffed prosciutto and sage leaves under the skin of a 4 lb. chicken, then massaged olive oil on top and sprinkled kosher salt over the skin.
Sounds erotic, doesn't it?
Throw a lemon in the cavity and roast it the same way as I usually do. 425 degrees.
Let rest a few minutes before slicing.
This chicken was over the top. So succulent & juicy, served with those oh so sexy, roasted little white trees (cauliflower!).