On Sat, 24 Sep 2016 09:25:03 -0700, "Cheri" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 23 Sep 2016 08:58:47 -0700, "Cheri" >
> > wrote:
> >
> >>
> >> I bought two whole Foster Farms chickens for .79 a pound yesterday. They
> >> were large so the breasts are too. In CA they passed laws not too long
> >> ago
> >> that poultry farmers follow, with inspections. The price at the store has
> >> nothing to do with how they are raised, it just means that particular
> >> store,
> >> Smart and Final, has them on sale this week.
> >>
> >> https://www.fosterfarms.com/because-...aha-certified/
> >>
> >>
> > Thanks for mentioning the FF sale at Smart & Final. I was out and
> > about yesterday, so I called to confirm the price and put it on my
> > list of stores to visit. I will definitely spatchcock it to cook, not
> > sure what I'll do with it yet - but Jacques Pepin's mustard crusted
> > chicken has been calling my name lately.
> > http://www.seriouseats.com/recipes/2...en-recipe.html
>
> YW and yes, great price. I like to spacthcock them often too, very
> versatile. I like to rub mine with a finely ground mixture of fennel, bay
> leaves, and coriander before roasting. That JP recipe sounds very good.
>

Your mixture sounds interesting, I absolutely adore fennel seeds and
coriander. Do you whiz it up in your coffee grinder?

Came across another recipe this morning that sounded interesting, but
I'll wait until I have chicken parts. The whole bird deserves
something more special.
http://rasamalaysia.com/ginger-garlic-baked-chicken/2/


--
I love cooking with wine.
Sometimes I even put it in the food.