-1 whole chicken
-2 TB each Chinese 5 spice and garlic powder
-1 TB salt
-all the greens and scraps from the leeks and scallions
-- all those end parts you don't really want to eat or cook and get stuck in
the refrigerator door
-corn or potatoes
Wash the chicken and rub the seasonings into the chicken itself (underneath the
skin but leaving the skin intact), and then stuff all the scallion/leek
ends into the cavity of the chicken and under its skin, tenting the skin out around
the breasts and back.
Roast at 400F over the 2 ears of corn, or you
could use the potatoes to keep the chicken off the pan and to impart great
flavor to the veggies.
Roast however long you normally do/depending on the size of the chicken.
Submitted by Adrienne Mishkin
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