02 February 2011

Roasted Chicken

I can not remember which cooking show I saw the 'no string' method of tying up a chicken but I finally did remember to try it and it works wonderfully. I'll never string one up again.

All you do is just tuck the wings behind, which I knew, but then you cut small slits in the skin on the sides near the cavity, cross the legs and tuck the ends of them into the slits. So simple but I had never tried it before.

This rosemary, lemon and herb chicken made for a delicious Sunday dinner this past weekend.

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