On Fri, 22 Sep 2006 14:23:25 -0700, Joseph Littleshoes
> wrote:
>The following may not be the "ultimate" roast chicken but its very good.
>
>Stuff the chest cavity with peeled cloves of garlic and baste the
>chicken with a good, strong, fresh fish stock while it is roasting.
>
>When done remove the garlic from the breast cavity and reserve for other
>uses.
>
>Pour out the pan juices from the roasting pan, deglaze the pan with a
>bit of white wine & defat the pan juices and then proceed to make a
>sauce from the pan juices using 1 or more cloves of the roasted garlic.

Fish stock?! Interesting! Would never have thunk it. I favor Thomas
Keller's recipe in his book, Bouchon. I've never tried the Marcella
Hazan recipe but based on comments here, I'll give it a go. One of
these times. When it truly cools down!

TammyM