For some reason I can't stand the thought of raw veges...I usually eat a lot of veges for breakfast, lunch and dinner. Medium to large salad with dinner 6 days/week. Now I can't even LOOK at a vege if it is raw. Weird.
Tonight was Roasted Rosemary Chicken. So easy, so yummy. 1 whole chicken, skin on, make a big pocket between the skin and the chicken. Set aside. Fresh (or in my case partially dry) Rosemary, lots, stripped off the stem (I have used dry, it works better if you re-hydrate it in warm water for about 15 mins, then pat dry before adding to salt). Mix with sea salt. Rub salt and rosemary on every exposed piece of meat you can find under the skin. Stuff the cavity with more rosemary and 1 onion cut into 1/8ths. Tie it up nice and tight, making sure to cover all the meat with chicken skin as much as possible. I actually sew up the skin because it seals in the moisture. Tie the legs close to the body. Onto the pan, cover with aluminum foil. Bake for 30 mins at 375-400. Uncover. Bake again for 30-60 mins depending on your chicken size, watch for burning skin toward the end. When you gently tug a leg or wing and it falls off, it's done. We served with creamed carrots (made with almond milk) and roasted rosemary potatoes.
Oh man that was a good dinner. Tomorrow will be rosted chicken salad. The bones will go to stock. What will I do with the second whole chicken I wonder....
Finding whole chickens in Japan is about like finding a four leaf clover in the US. It's rare, but it happens. And I'm so happy when it happens!