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| Name: |
roswellric
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| Subject: |
Schmear the bird...
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Date:
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11/16/2010 10:22:23 AM
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I tried an Ina Garten schmear for chicken last night and it was outstanding. This was intended for a turkey but I did bone-in skin-on chicken breasts for a trial run before doing the turkey next week. You might double the ingredients for a big bird.
3 garlic cloves minced fine
2 tsp dry mustard
1 TBS fresh rosemary chopped fine
1 TBS fresh sage leaves chopped fine
1 tsp fresh thyme chopped (I used dried)
2 tsp Kosher salt
1 tsp black pepper
2 TBS olive oil
2 TBS fresh lemon juice
Whisk up the ingredients in a bowl and place 1/2 under the skin of the bird and 1/2 on top. Roast normally with about a cup of white wine in the pan. You can make a sauce/gravy from the wine & drippings if needed. Mine didn't for the breasts. Nothing unusual about the ingredients but for some reason it had a great flavor. For the Turkey I probably will substitute a little Congnac + chicken stock for the wine in the pan.
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| Name: |
Talullahhound
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| Subject: |
Schmear the bird...
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Date:
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11/16/2010 4:01:16 PM
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I think the most important thing is to get those aromatics under the skin.
I think I am going to try a "turkey paste" that is being offered by Williams Sonoma. Same principle, both on the skin and under it.
A bit of wine improves everything... LOL
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