So Much Cooler this way!
If Chloe could speak:
"Did you roast that whole chicken just for me,
because I was such a good girl during my haircut?"
Mom:
"No, but you can have a couple little pieces as a treat."
Roast chicken stuffed with fresh sage leaves
1. Thaw roasting chicken in water, unwrap, and discard giblets.
2. Soak chicken overnight in a salt brine
(1/2 cup canning salt/gallon of water or 3/4C Kosher/gal.)
3. Drain, stuff approx. 12 lg. fresh sage leaves
between skin and breast meat. (It is easier to slide them
into the gap, if they are first dipped in olive oil.)
4. Stuff 3 good sized bunches of sage leaves into the body cavity.
5. Slather the outside of the bird with olive oil, and sprinkle with
seasoned salt and tandoori spice blend (or seasonings you like)
6. Place in covered roasting pan with a little water and bake
at 350 degrees for 1-2 hours until done.
(Thigh meat will need to register at least 165 deg. Fahrenheit.)
Let rest a couple minutes outside oven, and serve.