Comments on: Roast Chicken with Lemon & Herbs

By: Mila

Mila — Fri, 22 Apr 2005 09:35:02 +0000

There’s a good article in Jeffrey Steingarten’s book of essays on food (I think it’s the second collection, title eludes me) about roasting chicken. He talks about how roasting chicken is what he does when he has nothing else to do and he’s roasted thousands of chickens. The article goes on about the different roasters he’s used, but the perfect roaster eludes him. The essay made my mouth water!

By: Rina Hubilla

Rina Hubilla — Tue, 19 Apr 2005 13:28:36 +0000

have occasionally seen fresh thyme at Terry’s Selection
in Pasong Tamo as well…my favorite roast chicken
version also has fresh thyme with a stuffing of dried figs,
orange juice, brandy, a cubed baguette, flat leaf parsley, chopped onions, a little sugar and butter…yum!

By: Stan

Stan — Mon, 18 Apr 2005 03:53:40 +0000

Appreciate the info. Hope to start roasting with thyme soon. Will try to replace my wife’s cologne with eau de thyme as well, ha ha (half-joking).

By: Marketman

Marketman — Sat, 16 Apr 2005 08:51:31 +0000

Until recently fresh thyme has been impossible to find unless you grew it yourself. Now it issometimes available but very erratic and I buy it whenever I see it. The thyme I used for this chicken was from Rustan’s Rockwell. They have a good herb section that is best stocked on Friday and Saturday. I also found fresh thyme still growing in pots from the Toscana Farm Stand on the way to Tagaytay (see my post on this supplier). The gravy of your roast will particularly benefit from fresh vs. dried thyme. Antonio’s in Tagaytay also seem to grow it and sometimes supply Santis deli at Forbes with it.

By: Stan

Stan — Thu, 14 Apr 2005 16:52:06 +0000

I’m semi-addicted to thyme in my roast chicken but has never found fresh sprigs of the herb. Maybe I was not at the right place at the right time. Can’t rely on serendipity :-) Know where’s the best bet to get them? Thanks. Really savor your great foodie blog.