Found this old photo & recipe of mine from 2007.
It is interesting to see how ones cooking evolves and tastes refine through the years
This method is still one of my favorite ways to roast a bird.
Great fresh food doesn’t need a lot of fuss to taste brilliant.
This chicken dish is incredibly simple but will satisfy every taste bud.
Corn fed free range organic chicken roasted in a bag.
I rubbed the outside with:
- A little Butter
- Salt & Pepper
Brush butter over chicken skin and season with salt and pepper.
Stuffed with :
- Phillipa's crumbs
- Salt & Pepper.
- Chopped Shallots x 3
- A little melted butter & water to bind stuffing (all depends on size of bird)
Then I tossed in the bag:
Place remaining lemon slices, thyme, and garlic in oven bag.
- 2 Shallots
- Some cloves of garlic (whole)
- 1/2 a lemon sliced
- a few sprigs of thyme
Cook for 1 hour 200 degrees.