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?

Also, does anyone have any hints on keeping Tarragon alive???
That is one herb that is divine for poultry, and I have a hell of a time
keeping it alive! :-(

TIA!

K.
--
Sprout the MungBean to reply

"One man's god is another man's devil (and vice versa) as far as
I'm concerned." --Delta Nine

Make A compound butter by mixing room temperature butter with the finely
minced herb of your choice. Salt and/or finely minced garlic could be added.
My taste buds would not be titillated by basil rather I would use fresh
thyme, oregano or tarragon. Place the herbed butter in the fridge to get
hard. Place your fingers under the skin of a whole roasting chicken and
loosen skin over breast. Enter from the vent end. Put chunks of your now
hardened compound butter under the chicken's skin. Roast and baste to
perfection. I sometimes stuff a handfull of herbs up the chicken's rear end.
I have a clone of a French tarragon plant that has survived many a frigid
Canadian winter. It is planted very close to my house with South Easterly
exposure. Nothing like the taste of fresh herbs especially those grown on
poor soil.

Farmer John


"Katra" > wrote in message
...
> 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?
>
> Also, does anyone have any hints on keeping Tarragon alive???
> That is one herb that is divine for poultry, and I have a hell of a time
> keeping it alive! :-(
>
> TIA!
>
> K.
> --
> Sprout the MungBean to reply
>
> "One man's god is another man's devil (and vice versa) as far as
> I'm concerned." --Delta Nine

I agree that there is no substitute for fresh herbs... :-)
Thanks for the herbed butter idea! That is great!

Care to sell/trade me a rooted cutting of your tarragon?
All my herbs are on the west side of the house. It seems to be only
Tarragon that I'm having a problem with. Everything else is fine!

I'll trade you a Dittany start!

K.


In article >,
"Fudge" > wrote:

> Make A compound butter by mixing room temperature butter with the finely
> minced herb of your choice. Salt and/or finely minced garlic could be added.
> My taste buds would not be titillated by basil rather I would use fresh
> thyme, oregano or tarragon. Place the herbed butter in the fridge to get
> hard. Place your fingers under the skin of a whole roasting chicken and
> loosen skin over breast. Enter from the vent end. Put chunks of your now
> hardened compound butter under the chicken's skin. Roast and baste to
> perfection. I sometimes stuff a handfull of herbs up the chicken's rear end.
> I have a clone of a French tarragon plant that has survived many a frigid
> Canadian winter. It is planted very close to my house with South Easterly
> exposure. Nothing like the taste of fresh herbs especially those grown on
> poor soil.
>
> Farmer John
>
>
> "Katra" > wrote in message
> ...
> > 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?
> >
> > Also, does anyone have any hints on keeping Tarragon alive???
> > That is one herb that is divine for poultry, and I have a hell of a time
> > keeping it alive! :-(
> >
> > TIA!
> >
> > K.
> > --
> > Sprout the MungBean to reply
> >
> > "One man's god is another man's devil (and vice versa) as far as
> > I'm concerned." --Delta Nine
>
>
--
Sprout the MungBean to reply

"One man's god is another man's devil (and vice versa) as far as
I'm concerned." --Delta Nine

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

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

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.
--
Sprout the MungBean to reply

"One man's god is another man's devil (and vice versa) as far as
I'm concerned." --Delta Nine

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.
--
Sprout the MungBean to reply

"One man's god is another man's devil (and vice versa) as far as
I'm concerned." --Delta Nine

Good Idea but I live in Canada. It would take an act of the Canadian
Parliament and the U.S. Congress to get permission to send plant material
across an international border. One could always insert a sprig inside a
fundamental orifice of the human body. Could a sprig survive the shipping
process? You should be able to find a French Tarragon type plant in the U.S.
Mine is a clone. Let me take a picture of it and send it to you. If you know
how to send plant material from Canada to the U.S.A., let me know.

F.J.

"Katra" > wrote in message
...
> I agree that there is no substitute for fresh herbs... :-)
> Thanks for the herbed butter idea! That is great!
>
> Care to sell/trade me a rooted cutting of your tarragon?
> All my herbs are on the west side of the house. It seems to be only
> Tarragon that I'm having a problem with. Everything else is fine!
>
> I'll trade you a Dittany start!
>
> K.
>
>
> In article >,
> "Fudge" > wrote:
>
> > Make A compound butter by mixing room temperature butter with the
finely
> > minced herb of your choice. Salt and/or finely minced garlic could be
added.
> > My taste buds would not be titillated by basil rather I would use fresh
> > thyme, oregano or tarragon. Place the herbed butter in the fridge to get
> > hard. Place your fingers under the skin of a whole roasting chicken and
> > loosen skin over breast. Enter from the vent end. Put chunks of your now
> > hardened compound butter under the chicken's skin. Roast and baste to
> > perfection. I sometimes stuff a handfull of herbs up the chicken's rear
end.
> > I have a clone of a French tarragon plant that has survived many a
frigid
> > Canadian winter. It is planted very close to my house with South
Easterly
> > exposure. Nothing like the taste of fresh herbs especially those grown
on
> > poor soil.
> >
> > Farmer John
> >
> >
> > "Katra" > wrote in message
> > ...
> > > 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?
> > >
> > > Also, does anyone have any hints on keeping Tarragon alive???
> > > That is one herb that is divine for poultry, and I have a hell of a
time
> > > keeping it alive! :-(
> > >
> > > TIA!
> > >
> > > K.
> > > --
> > > Sprout the MungBean to reply
> > >
> > > "One man's god is another man's devil (and vice versa) as far as
> > > I'm concerned." --Delta Nine
> >
> >
> --
> Sprout the MungBean to reply
>
> "One man's god is another man's devil (and vice versa) as far as
> I'm concerned." --Delta Nine

Good Idea but I live in Canada. It would take an act of the Canadian
Parliament and the U.S. Congress to get permission to send plant material
across an international border. One could always insert a sprig inside a
fundamental orifice of the human body. Could a sprig survive the shipping
process? You should be able to find a French Tarragon type plant in the U.S.
Mine is a clone. Let me take a picture of it and send it to you. If you know
how to send plant material from Canada to the U.S.A., let me know.

F.J.

"Katra" > wrote in message
...
> I agree that there is no substitute for fresh herbs... :-)
> Thanks for the herbed butter idea! That is great!
>
> Care to sell/trade me a rooted cutting of your tarragon?
> All my herbs are on the west side of the house. It seems to be only
> Tarragon that I'm having a problem with. Everything else is fine!
>
> I'll trade you a Dittany start!
>
> K.
>
>
> In article >,
> "Fudge" > wrote:
>
> > Make A compound butter by mixing room temperature butter with the
finely
> > minced herb of your choice. Salt and/or finely minced garlic could be
added.
> > My taste buds would not be titillated by basil rather I would use fresh
> > thyme, oregano or tarragon. Place the herbed butter in the fridge to get
> > hard. Place your fingers under the skin of a whole roasting chicken and
> > loosen skin over breast. Enter from the vent end. Put chunks of your now
> > hardened compound butter under the chicken's skin. Roast and baste to
> > perfection. I sometimes stuff a handfull of herbs up the chicken's rear
end.
> > I have a clone of a French tarragon plant that has survived many a
frigid
> > Canadian winter. It is planted very close to my house with South
Easterly
> > exposure. Nothing like the taste of fresh herbs especially those grown
on
> > poor soil.
> >
> > Farmer John
> >
> >
> > "Katra" > wrote in message
> > ...
> > > 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?
> > >
> > > Also, does anyone have any hints on keeping Tarragon alive???
> > > That is one herb that is divine for poultry, and I have a hell of a
time
> > > keeping it alive! :-(
> > >
> > > TIA!
> > >
> > > K.
> > > --
> > > Sprout the MungBean to reply
> > >
> > > "One man's god is another man's devil (and vice versa) as far as
> > > I'm concerned." --Delta Nine
> >
> >
> --
> Sprout the MungBean to reply
>
> "One man's god is another man's devil (and vice versa) as far as
> I'm concerned." --Delta Nine

In article >,
"Fudge" > wrote:

> Good Idea but I live in Canada. It would take an act of the Canadian
> Parliament and the U.S. Congress to get permission to send plant material
> across an international border. One could always insert a sprig inside a
> fundamental orifice of the human body. Could a sprig survive the shipping
> process? You should be able to find a French Tarragon type plant in the U.S.
> Mine is a clone. Let me take a picture of it and send it to you. If you know
> how to send plant material from Canada to the U.S.A., let me know.
>
> F.J.
>

Hmmm... well, it is iffy mailing live plants across international
borders. The only way to do it is to lie on the customs forms. <lol>

I'm going to the nursery today to get some winter garden plants. Chard,
brocolli, etc. and I'll see if they have any more Tarragon. I'll give it
another go in the greenhouse and put it in a sunnier spot.

Thanks for the pics! You have a lovely garden.....

K.
--
Sprout the MungBean to reply

"One man's god is another man's devil (and vice versa) as far as
I'm concerned." --Delta Nine

In article >,
"Fudge" > wrote:

> Good Idea but I live in Canada. It would take an act of the Canadian
> Parliament and the U.S. Congress to get permission to send plant material
> across an international border. One could always insert a sprig inside a
> fundamental orifice of the human body. Could a sprig survive the shipping
> process? You should be able to find a French Tarragon type plant in the U.S.
> Mine is a clone. Let me take a picture of it and send it to you. If you know
> how to send plant material from Canada to the U.S.A., let me know.
>
> F.J.
>

Hmmm... well, it is iffy mailing live plants across international
borders. The only way to do it is to lie on the customs forms. <lol>

I'm going to the nursery today to get some winter garden plants. Chard,
brocolli, etc. and I'll see if they have any more Tarragon. I'll give it
another go in the greenhouse and put it in a sunnier spot.

Thanks for the pics! You have a lovely garden.....

K.
--
Sprout the MungBean to reply

"One man's god is another man's devil (and vice versa) as far as
I'm concerned." --Delta Nine