In article >,
"Bob (this one)" > wrote:

> Katra wrote:
>
> > I once saw a technique where you slit the skin of a roasting chicken,
> > and shove fresh herbs under the skin. It's been ages since I saw that,
> > but now that my herb garden is over-producing and I have a couple of
> > small greenhouses that I can use for some of the Annuals during the
> > winter, I'd like to try it more. I adore Basil and that is one plant
> > that never survives the winter normally. I hope to winter some over now
> > in the greenhouse. I'll just prevent it from blooming. ;-)
> >
> > Where is the best place to slit the chicken skin to insert the herbs?
> > Any technique advice?
>
> Don't need to slit it any more than is done in the killing and
> cleaning. Slide your hand between the skin and meat to create a space.
> Put herbs in, finish as usual. Be careful about what and how much you
> put in. I once did a heavy hit of rosemary, like 6 sprigs, and I was
> sorry I did. Nowadays, I put a dash of olive oil in a bowl with salt
> and pepper and sometimes melted butter. Mix together and dredge the
> herbs in it before stuffing under the skin.
>
> Also stuff birds that way with chopped dried fruit. It rehydrates with
> chicken juices and seasons the meat in return.
>
> Pastorio
>

Sounds great, thank you! :-)

Now if i can just get Tarragon to live......

K.
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