Monday, March 19, 2007

Roasted chicken, an idea from Heather

I only ever put the herbs, marinade, whatever under the skin. We don't eat the skin anyway so it's a waste otherwise. I don't even find that flavors it enough for me though so my next cooking gadget is going to have to be one of syringe type thingies to inject marinade straight into the meat. I tried to do it the other day by poking a couple of holes in the breast and putting it in with a baster, but that just made a big, explosive mess. I have a few really nice herb mixes and marinades for roasting chickens.

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