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January 22, 2006


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Wow that's an amazing skin you've got going there! My chickens haven't ever come close :)


Yum, nothing like a roast chicken on a cold winter's day! (not that it's been much of a winter here)

I just made a roast chicken recently too! But instead of the traditional, I went and removed the backbone and butterflied it, and rubbed lime, chipotles and adobo sauce, butter and honey under the skin of the breast and legs.


Great blog you have here!
We slow-roasted a chicken over the weekend. We stuffed the body with 2 cut limes, a quartered yellow onion, and a seeded ancho chili. Yummm. It made the best arroz con pollo ever. Great blog you have here!

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