A large chicken, stuffed with lemons and herbs, butter snuck under the skin, and basted with pure pork lard. Need I say more? :) This was superb.
I have posted several recipes for roasted chicken before, and many were absolutely delicious. But if you happen to have tampalen or leaf lard, as we do in the fridge constantly now, then try basting a bird with the lard. Season well with salt and pepper too. It turns a beautiful golden brown color, crisp savory skin, yet unless I told you, you probably wouldn’t guess there was any lard…
Despite all the pork experiments of late, the recipe testing for the restaurant, and the occasional lardy splurge like this one, my cholesterol levels remain well on the low side of the recommended range, and I have only gained back 3 or so pounds of the 30+ that I lost on a recent diet. :)