Friday, October 9, 2009
For the Love of Stuffing!
Thanks Local Lemons and Melissa Clark from The New York Times for the another great Stuffing idea!!!
I was so excited when I read these articles about baking chicken right on top of bread! Why didn't I ever think of that, being the stuffing lover I am? I have made this chicken twice now. Mike and the boys didn't care for the soggyish bread stuffing, but it is easy to leave behind and just endulge in the chicken. Basically season your chicken with anything you are in the mood for. I stuffed two lemons, after I pierced several holes in the lemon, into the cavity of the birdy. Rubbed a mixture of fresh chopped fennel, olive oil, salt and pepper all over the bird. The lemon gave it a nice fresh, clean taste! Wow!mmmm.