cshenk wrote:
> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new
> to me on methods to make it. Not looking for ones where you cut the
> chicken to parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to
> head cabbage, shallots, onions, and a daikon. I may have 1-2 russet
> potatoes. If I had more veggies, I might do a chicken soup.

Probly a bit late now but i like to make a puree of raw garlic and herbs
and stuff it between the skin and flesh of the chicken before roasting
and basting the bird. Basil, oregano, sage, tarragon, parsley, rosemary
are all herbs i enjoy eating this way. The actual stuffing is tedious
and needs to be done carefully.

Also you might consider filling the inside of the bird with peeled
garlic and after roasting the bird, remove the garlic for other uses
after the bird is cooked. Use some of the cooked garlic & pan drippings
to make a sauce with a roux & white wine for the bird with.

I have been served whole roasted chicken that had been stuffed with a
ginger bread & beer stuffing. The beer (a strong dark beer, stout?) was
also used to baste the chicken during cooking and with a sauce made from
drippings after. A Belgian recipe iirc.
--
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