Let's talk food! Roast Chicken

Other than the brandy (I dislike the taste of liquor) and pine nuts (turpintine) that sounds like a really tasty dinner recipe.

I don't usually stuff the cavity, but I do stuff the space under the skin with lemon or orange or apple slices, onion and garlic slices and fresh sage and thyme.

Once tried a mole type mixture under the skin but it didn't turn out too well; I probably didn't use the right chocolate powder.

The woman, very well regarded, at Zuni Cafe in SF shared a recipe to listen to, a major roast chicken in the cheffie world.
There may be items against this, I don't know. I've eaten there, but for a light lunch.

Has to do with salting, verrrrry interesting - I think there were a few articles in the Chronicle on this.

Alas, no link from me this evening - but I bet I posted on this before.

Lemon and garlic, thassit.

Gotta stuff between the breasts and the skin!

I didn't know about pine nuts and turpentine - does that go for toasted ones or just raw?

Ok, ok, here's a link.

http://query.nytimes.com/gst/fullpage.html?res=9506E3D7143CF936A15751C0A9629C8B63&sec=&spon=&pagewanted=print

I was referring to the taste...they taste like turpentine smells (if that makes any sense). Never acquired a taste for them toasted or raw.

Wonder if it is in the same geographical area of the taste buds that makes me dislike the taste of peppers, coffee, beer, wine and any other liquor. They all just taste very bitter to me. Curiously, I love citrus and will often chew on the citrus rinds (especially lemons and grapefruit). They have a pleasant taste to me.

Stuffing a chicken (or turkey) -- basics
salt
cracked pepper
some sort of aromatic (garlic, onion or the like, can be leeks but you have to wash them extremely well)
citrus (lemon, orange can be good, lime might work, too)
butter, margarine or oil

Once the weather cools down (it was in the 90s this week, go figya) I can't wait to start making this again.

What time can I come round???

Well, it's still kinda hot to cook in the oven. How 'bout in, um, 2 weeks?