I was told that this roasted chicken had the prettiest skin of any chicken ever roasted at Squirrel Head Manor. It is pretty, isn't it?
My kitchen mentor for bread and many a chicken dish has been the Wandering Coyote over at ReTorte. Lots of great recipes there.........
But this time....well, you know who I can thank for this?
Kim at Stirring the Pot. Kim is the one who captured my interest in Tyler Florence's cookbook, Stirring the Pot. (I think he named titled his cook book after her blog)
Until I started blogging more about food, and less on the genealogy front, I had no idea how many foodie blogs were out there. Had I known there was a Tyler Florence-centric site, I may have "joined" awhile back. Always learning something new :-)
The ease of prepping this bird amazed me.
Wash it, dry it, salt and pepper it.............make a parsley butter in your food processor.
Once it's all slathered with decadent buttery goodness, place mushrooms around the bird in your roasting pan. Do you like before and after shots?
Here is the obvious before snap:
Thank you Kim for pointing the direction to Tyler's recipes. FYI: You can see her post for this delectable chicken meal HERE.
If you are a fan of roasted chicken...........Here are some other links for this theme:
Butter Chicken @ ReTorte
Lemon Rosemary Chicken @ ReTorte
Perfect Roast Chicken @ Stirring the Pot
French Chicken @ Life in the Slow Lane at Squirrel Head Manor
Chicken slathered in Pesto and Lemon Zest @ Yes, We Cook!
And once you have leftovers...please check out this site:
101 Uses for a Roasted Chicken Series – by ReTorte
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