Quote:
Originally Posted by Fire Me Boy!
And frankly, since I started making mine with homemade stock, I'd put mine up against any I've done in the bird previously, and I'd bet dollars to donuts you wouldn't be able to tell the difference.
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Slightly off topic, but have you tried French Laundry's recipe for roasted chicken? It is literally the best chicken skin I've ever had. Period.
I've seen him talk about it multiple times, and it's just salt, pepper, and then a little thyme.