March 29, 2012
Welcome to my kitchen. I’m delighted to be a new member of the Farmers To You crew. My intention is to connect with you each week to share recipes, cooking techniques, and ideas about how to use the food you’ve brought home.
This week I’ve been keeping the kitchen warm by roasting chicken. If you have never roasted a chicken before, and many people haven’t (and that’s ok!), I’d like to encourage you to give it a try. It’s pretty magical what happens to a plain chicken in a hot oven. I do understand the concerns: handling a whole bird, potential bacterial concerns, trussing, stuffing, basting, seasoning, etc… It’s a lot to worry about. The good news is there’s much less to do than you think. The following recipe only calls for three ingredients and no bothersome rinsing, trussing, stuffing, basting, etc…