For best results use one of the Smart chickens. They cost more but are worth
it.

Rinse the chicken and pat dry. You do not have to untie it. Sprinkle some
salt in the cavity and insert about 8 whole fresh sage leaves and 1/2 a
lemon sliced thin.

In a small pan combine juice of 1 lemon, 1/2 stick butter, big pinch salt,
couple dashes Tabasco, several chopped fresh sage leaves. Heat to a simmer
then remove from heat.

Roast at 400 degrees, basting every 10 min or so, until temp in the thigh is
165 degrees.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:
> For best results use one of the Smart chickens. They cost more but are worth
> it.

How smart could this chicken have been, if it ended up being eaten?




Brian

"Peter Aitken" > wrote:

>For best results use one of the Smart chickens. They cost more but are worth
>it.
I'm really not being facetious here, I promise. What is Smart. Is
that a particular brand of say, free-range?

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

"AlleyGator" > wrote in message
...
> "Peter Aitken" > wrote:
>
>>For best results use one of the Smart chickens. They cost more but are
>>worth
>>it.
> I'm really not being facetious here, I promise. What is Smart. Is
> that a particular brand of say, free-range?


It's a brand. They are never frozen and are "flash cooled" or something that
preserves freshness and flavor. The Rosengarten Report gives them high
marks. There are 2 kinds. Organic is more expensive. Natural (or whatever
they call it) is not organic but is raised without antibiotics and with a
vegetarian diet (no ground up mad cows!). They are available at
Harris-Teeter around here (NC). Worth a try - I find them tastier and jucier
than standard supermarket cluckers.