Brian Dahl
TVWBB Gold Member
Last nights cook: rotisserie chicken. I've been using Michael Ruhlman's quick brine recipe and I love it. The chicken comes out nice and moist, though the spinning bird promotes moistness, too. Here she is, resting after her bath
I insert garlic slivers under the skin and yesterday, I had a grilling moment. I can insert other things under the skin. The experiment was: little tufts of Rosemary. The verdict: success!
Lucy patiently waiting for something, anything to fall.
Unbound
sliced
and plated
w/ a baked 'tater and coleslaw. Our local Farmer's Market opening day was yesterday, Cindy got the potatoes there. It was from a new crop, not something held in storage. Don't ask me how they do that trick. It was a very good spud. The chicken was very good too, and the Rosemary flavor came through quite nicely. I had seconds, that's kinda of a sparse plate, isn't it?
Thanks for looking.
I insert garlic slivers under the skin and yesterday, I had a grilling moment. I can insert other things under the skin. The experiment was: little tufts of Rosemary. The verdict: success!
Lucy patiently waiting for something, anything to fall.
Unbound
sliced
and plated
w/ a baked 'tater and coleslaw. Our local Farmer's Market opening day was yesterday, Cindy got the potatoes there. It was from a new crop, not something held in storage. Don't ask me how they do that trick. It was a very good spud. The chicken was very good too, and the Rosemary flavor came through quite nicely. I had seconds, that's kinda of a sparse plate, isn't it?
Thanks for looking.
