Scarborough fair chicken
Chicken second courses
This chicken reflects the accumulated wisdom of many years and many sources, from mother to Martha to Alice (Waters). Roasting it on a bed of shallots is a technique swiped from my Thanksgiving turkey; it helps the bird cook evenly--plus you can make a delicious gravy from the juice-infused shallots. You can lard the flesh under the skin with butter and any combination of herbs and aromatics, but I think the classic mix of parsley, sage, rosemary and thyme with citrus zest is just about perfect.
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