This recipe gets 5 stars because it is so darn easy yet it tastes delicious. Plus the name is cute. AND it makes the kitchen smell delish while it is cooking!
If you like tweaking, though this recipe doesn't really need tweaking except for a little more butter under the skin, read on.
After you wash the bird, dry it THOROUGHLY, including the cavity, and season the cavity with salt (or maybe garlic salt) and pepper. If you do not dry the bird well it will not brown as nicely as it should.
Consider adding any or all of the following to the cavity: quartered onion, celery, chopped apple and some fresh thyme sprigs. You can also put some thyme sprigs or some dried chopped thyme under the skin. I added some fresh parsley sprigs and a quartered onion to the wine in the pan. And, I put more butter under the skin than the recipe called for.
Cooking times will vary depending on the size of your bird. I suggest taking it out before it is completely done as it will continue to cook while it rests. About the only thing that will ruin this fabulous recipe is overcooking it and ending up with a dry bird.
Kudos to Chocolate for a fab recipe! It's a keeper.
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This recipe gets 5 stars because it is so darn easy yet it tastes delicious. Plus the name is...