It's my mothers birthday tomorrow and I'm trekking out to visit her.
Since she does all the cooking for my dad and could probably use a
break I've offered to cook dinner. My problem is that I'm an eager if
somewhat mediocre chef.

My idea was this : Take a chicken, some honey, some fresh rosemary and
some cashew nuts. embed the cashew nuts under the skin of the chicken,
baste the chicken with honey and rosemary and slowly roast it in a
roasting pan at about 180 degrees Celcius basting quite often.

I'm pretty sure I can make gravy and the crispy roast potatoes to gi
with it.

I'm toying with the idea of sticking half a lemon inside the chicken to
make sure it is a little more tender but I don't think this is a great
idea as the honey/lemon tastes might clash, is this a reasonable
belief?

So if anyone can point out any huge flaws or suggest ways of improving
this recipe could you let me know?

Thanks in advance

Brendan

One comment I'll offer is that one chicken probably won't be enough for
three (or more?) people. Plan on one for every two people, with some
leftovers, but a choice of parts for everyone. Use the leftovers as the
basis for a pot of soup.

Check out this link for some good suggestions if you haven't done
roasted chicken before. While the honey-rosemary baste may work out,
I'd keep it simple the first go-round.

http://www.taunton.com/finecooking/pages/c00015.asp

Bob
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In article .com>,
says...
> It's my mothers birthday tomorrow and I'm trekking out to visit her.
> Since she does all the cooking for my dad and could probably use a
> break I've offered to cook dinner. My problem is that I'm an eager if
> somewhat mediocre chef.
>
> My idea was this : Take a chicken, some honey, some fresh rosemary and
> some cashew nuts. embed the cashew nuts under the skin of the chicken,
> baste the chicken with honey and rosemary and slowly roast it in a
> roasting pan at about 180 degrees Celcius basting quite often.
>
> I'm pretty sure I can make gravy and the crispy roast potatoes to gi
> with it.
>
> I'm toying with the idea of sticking half a lemon inside the chicken to
> make sure it is a little more tender but I don't think this is a great
> idea as the honey/lemon tastes might clash, is this a reasonable
> belief?
>
> So if anyone can point out any huge flaws or suggest ways of improving
> this recipe could you let me know?
>
> Thanks in advance
>
> Brendan
>