You’ve all been asking…
and it’s roast chicken. That is thee answer. To what you ask? The answer to all your problems. Oh, it’s my specialty too… It’s got to be, without a doubt. You’ve all been asking and I’m claiming it right now.. Lucky for me I also just can’t get enough of it! For this beaut, I stuffed the cavity with sage, thyme, rosemary, granny smith apple, lemon, and crushed garlic cloves. I then stuffed pads of butter and sage leaves under skin. This adds aesthetic and tons and tons of flavor, the sage infuses into the butter and then throughout the entire bird. Now put your measuring spoons down, rub the outside of the bird with butter, and season it, aggressively… and don’t forget the cumin. It adds that warm touch you need to achieve perfection. If you’re even going to bother with the cumin, please… do it right. Go to the store, buy it whole, toast it, and grind it yourself. There’s a worlds of difference and no reason you shouldn’t.
I roasted it off, placed it atop a pile of purple pomme de terre puree, with grilled asparagus laid across, and a roasted wild mushroom sauce. Ahhhh-mazing. Literally perfect. Especially now that fall is here! There are no other words.
