Chicken love

Roast chicken is so simple and easy. All you really need is a good, tasty chicken, a hot oven, and salt and pepper. Usually that’s all you need… but if you’re a pork crazed obsessive like me, with a few smoked pork jowls in the freezer, you might might want to cut some of that pork jowl super thin and slip it under the skin of that lovely pasture raised, organic chicken. Allowing them to rest on a bed of garlic and chat while they cook is a good idea too.
When they were done we got the rare treat of dinner for two. So we broke out the candles and wine. I served the porky, chickeny, chicken with my olive focaccia and some stir-fried green beans. It was delicious once those silly chickens quieted down.
The inspiration for putting pork under the skin of the chicken came from Ros at the fabulous food blog, Living to eat. Thanks Ros
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5 Responses to “Chicken love”
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Happy looking chickens. And there was me worrying about the way we rear our poultry these days ;)
Vanessa, the other chicken halve kinda loosing the drumstick hehe, woww..feast on like the medieval times !! :)
I recently had the wonders of stuffing chicken skin with pork revealed to me. What I couldn’t believe was how it made the flesh so moist as well as giving it a great flavour. Definitely the way forward!
You just “killed” that chicken love by separating them, but I bet both of you are feelin’ the continuation of love in yourselves now.;p
I love quick and easy cooking. Thx for this!
Scott, these chicken had a idyllic life…before they were whacked.
Melting Wok, you crack me up.
Ros, I forgot… it was you that stuffed the chicken with chorizo right? I should have given you credit and a link because I saw your post and said “I can do that too”
Tigerfish, but really…does her butt look big in that…I don’t think so.