Yes, a lofty and potentially deluded claim. I buy chickens whole and do whatever we feel like with the parts, using the rest for stock. I don’t know if this was a particularly tasty bird. Was it ‘finished’ well at the farm? Was I just really hungry? Not sure. But I’m gonna write this one down to try it again.
- good olive oil
- herbes de provence [from my herb garden in this case]
- french grey salt
- coarse black pepper
Put ingredients in a big bowl. Toss chicken in it. Roast at 375 for an hour to an hour and half, or until the juices are well into running clear. Sounds too easy. I must try this again. It just sounds wrong.