Roast ChickenJune 15, 2009 | 02:18PM

We are all agree here that Mark Bittman is pretty much a genius…but it was confirmed yesterday when I made his recipe for Herb-Roasted Chicken. The recipe is from his “How to Cook Everything” series and the secret is to heat a cast-iron skillet in the over while it pre-heats. It sears the skin and makes for a delicious bird. Be sure to grab his books, if you don’t already have them.

Be Good,

KCP

COMMENTS

 

Susan said:

Did you watch On the road again . . . Spain? He was fab as were the rest of the group. Looks delicious!

June 28, 09 at 03:54PM

 

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