This receipt was probably the easiest one to make. The favor was good and the chicken didn’t dry out in the oven. Once again I’ve never prepared a chicken this way. I’ve always cooked either the breast or thigh depending on what the receipt called for. I would definitely cook this dish again because not only was the favor very good but it yielded a lot of additional meat. Normally I would pay $6 to $7 for a pound of chicken breasts and I believe I paid $10 for the whole chicken. I’m now very eager to take the Soup and Sauce cookery class to learn how to make stocks out of the chicken bones. I need to practice on tying a chicken together. Chef O’Donnell did demonstrate how to do this in class but like everything it looks easier than it really is. I think next time I prepare this dish; I’ll experiment with other herbs and vegetables to see how they influence the taste of the chicken.
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