The herbs are nearly galloping out of their raised bed this summer so why not try a roast chicken with the Mediterranean Garlic Herb Paste (Joy, p. 589) on a rainy day. Joy called for 2 cups of mixed fresh herbs. I loaded the colander with fresh sage, flat-leaf parsley, rosemary, thyme and oregano. Into the food processor with garlic, black peppercorns, salt, red pepper flakes and a healthy glug of olive oil. A quick whir and then a rub over and under the skin of the bird, already cleaned and patted dry. The house smelled divine.
At the same time I tried a similar paste with Asian flair (Asian Ginger Spice Paste, p. 589) on a second bird. This paste called for fresh ginger, cilantro, mint, basil, white peppercorns, salt, red pepper flakes and toasted sesame oil. Fine enough. But everyone seem to prefer the more satisfying flavors of the Mediterranean rub.
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2 comments:
So how long did you roast that chicken? And at what temperature? It sounds so good. Both do, actually, but especiallt the Med one.
Roast low and slow, 325 degrees about and 1 hour and 45 minutes for a medium-sized chicken.
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