Roast and Toast

By Roger Killen
In Weekly Postings
Feb 27th, 2013
0 Comments
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Chicken

He tried to get loose.

Chicken doesn’t have to be just chicken. So leave the boneless, skinless, tasteless chicken breasts in the freezer for another week and tie up one of these. Roasting a whole chicken really isn’t hard. Stuffed with lemon and rubbed down with some garlic and oil, a whole chicken only requires some additional time in being strung up and rotated a few times in the oven.

The beauty of roasting the whole bird is the increase in flavors brought on by having a juicier inner core surrounded by a crispy layer of finger pulling, can’t wait to dinner sampling, Kentucky Colonel inspiring, perfectly cooked and delectable chicken skin. Better yet, the additional flavors and textures mean more wine pairing possibilities.

This would include anything from the great French Rose wines that are about to come out this Spring to a pinot noir-based red to a (depending on the amount of butter you might use) creamy Chardonnay. My reliable Reliance connection recommended the Davis Bynum Chardonnay from the Russian River Valley. Think cream, toasty oak, vanilla and Royal Riviera® Pears in a bottle accompanied by some divinely roasted chicken and a well stocked (thank God Spring is almost here) picnic basket.

Davis Bynum Chardonnay

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