Oh, Saria, (part two)
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Join Date: Aug 2008
I did. I made it with spaghetti with garlic scapes, green olives, and mint. And a salad of mixed lettuces and purslane.
I pat them dry and salt them really well, overnight or at least 30 minutes ahead of time. Leave them at room temp for a half hour or so. Get the oven going at 500 degrees. Roast until done (165 at the thigh). You can use herbs, spices, etc, but I wanted just a plain roast chicken with salt and pepper. I hit it with espelette pepper when I took it out.
This will smoke the hell out of your kitchen (roommate opened the door and the landlady who lives next door *****ed that I clearly took out the smoke detector--- idiot roommate). But it produces crispy skin and moist meat.