It's not brining. And it involves your favorite food.
So it was nagging at me that I had never made up a recipe when I opened up the freezer and saw we had four whole chickens. Most of my life is spent trying to figure out how I am going to use the chicken in our freezer.
5. As the chicken roasts, make the lemon vinaigrette: In a small saucepot, combine the olive oil, red wine vinegar, garlic
Here comes the secret my French chef mentors would never have dreamt of.
It's just so easy.
Over the years, I have found some surefire tricks, shortcuts and general guidelines that make staying on track much easier to do.
Sean Brock will show you how.
This is one of the meals I regularly make for my family. The truth is, not only is it a family favorite because it's absolutely delicious, but also because it's so easy.
Roast chicken is an end unto itself -- but it's also a means to your next lunch.
Who isn't ready for herbs?