Essentials: Roast Chicken
I have been roasting chicken with two lemons ever since reading the Marcella Hazan recipe printed in Bon Appetit. I also sprinkle different combinations of herbs into the cavity before inserting the lemons. This makes the best gravy you can imagine - siphon up all the drippings, remove as much fat as possible, and thicken with arrowroot. The resulting gravy tastes EXACTLY like gravy for turkey! Our own comfort food!

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