Sunday, July 29, 2012

Making Sunday Lunch enjoying my first glass of Red Wine....Chicken in the oven,the aromas are wonderful,Sunday just wouldn't be Sunday without a proper Sunday Roast,French Slow Cooked herb Chicken,to be blogged tonight


  1. I agree. This is the perfect way to season a bird. I took some cooking lessons last Thanksgiving and the Chef taught us to season this way. I'll never do a rub again. This keeps the bird nice and moist. This is a definite winner recipe!

  2. The slow low heat also makes a massive difference,thank you for your feedback