|Current mood:|| giggly|
Monster Chicken (...cont'd)
It is 247pm on Sunday and I've begun a little bit of prep work. Technically I didn't have to start til 4pm (it's going into the oven at 5) but I figured I had nothing else to do and it always takes so long to chop veggies and stuff.
Like I mentioned earlier, I'm going to put some of the roasted garlic under the chicken breast skin. After thinking about it for a smidge, I decided to make a roasted garlic butter with dried thyme, basil and parsley. This is going to go not only under the skin, but probably massaged over the skin as well to give that coveted "pretty crispy brown colour".
In other news: I am now the proud owner of a digital meat thermometer... twenty-eight dollars later. Which, really, was relatively reasonable seeing as I was eyeing up one of those Alton Brown-type meat thermometers with the metal coil thingy (which there were two to choose from, $50 and $70 respectively. Yowza). I can now conquer the world of meat!! Roast beef, here we come.
Roasted Garlic Butter
2 heads of roasted garlic, removed from skin
1/4 cup butter, softened
Mash all ingredients together and set aside until needed.