I like a white from France. Something from Burgundy, Bordeaux...

JR

I'm partial to a drier Riesling.

one of the best pairings I've had with a roast chicken was a Bordeaux blend that was about 75% merlot

Update on the throwdown, she has conceded prior to the event, so we're just having fun eating, though the trash talk was great.

Tonight: thyme orange compound butter (would make a great savory ice cream) under the skin, very ripe kumquats and onion inside with onions and a buttery chardonnay on the outside. Carrots & potatoes & honey will be added after 20 minutes.

http://forums.pelicanparts.com/uploa...1296087265.jpg

Next time, try getting the butter spread a little thinner, all the way down the breast. Also, do the same thing for the thichs and legs. It's a little work and you have to be gentle but it can be done.

Ya know what. I may roast another chicken this weekend. After you guys helped me out so much I feel like I want to do it again.

Couldn't agree more on that.

for lunch I took a peach-orange pepper-habanero puree made last night too, mixed with mayo, added diced red jalapeno, mixed with chicken breast and had an open-faced sandwich on toasted hearty wheat. that was awesome. Some more heat and diced peaches in the salad would have been better, maybe a little sweet onion too.



Just make sure you post pics!

Here ya go shauny.

http://forums.pelicanparts.com/off-topic-discussions/579358-need-menu-help-2.html

If using lemons/chicken, I'd grab some capers and whip up a lemon-caper sauce. Something like a Picata di Pollo. Great with a side of garlic mashed potatoes.