Thanks for that Mark. You're absolutely right. I buy my chickens from a couple of local farmers who I trust so I don't worry about aalmonella - and old habits die hard.
Thank you so much for the post on The Trellis. As a Class of ‘83 William and Mary grad, The Trellis was a place of celebration for us. It was where I had some of my first “adult” restaurant meals. So many fond memories…
I’m a Class of ‘89 grad and have these happy memories as well. They were so kind to students stopping in for dessert only, the famed original Death by Chocolate. Thank you for this wonderful reminder.
Loved your chicken advice which probably applies to many of the other things we cook, the relaxing part that is. I am giving several of the rechargeable candle lighters for Christmas. Thanks for the suggestion.
In recent years the advice has been *not* to wash poultry because of the possiblity of spreading bacteria. Here is the FDA's advice from 2019:
https://www.fda.gov/consumers/consumer-updates/food-safety-tips-healthy-holidays
Otherwise, I love the simple roast chicken idea.
Thanks for that Mark. You're absolutely right. I buy my chickens from a couple of local farmers who I trust so I don't worry about aalmonella - and old habits die hard.
So sad about Chef Kobayashi and such a loss to the restaurant world. I went back and did some reading and sounds like the case was never solved.
Is the roast chicken recipe Waxman's?
Thank you so much for the post on The Trellis. As a Class of ‘83 William and Mary grad, The Trellis was a place of celebration for us. It was where I had some of my first “adult” restaurant meals. So many fond memories…
I’m a Class of ‘89 grad and have these happy memories as well. They were so kind to students stopping in for dessert only, the famed original Death by Chocolate. Thank you for this wonderful reminder.
Loved your chicken advice which probably applies to many of the other things we cook, the relaxing part that is. I am giving several of the rechargeable candle lighters for Christmas. Thanks for the suggestion.
dear mrs reichl, why breast up? down would mean moister/succulent meat as is my experience. thnx
You're right - but then you lose the crispness of the skin.
well, there is plenty of skin on the other side i'd think