Thursday, October 12, 2006

Honey Roasted Chicken

I tried something a little different last night on the whole roasted chicken. I brushed a little bit of honey on the skin before seasoning and baking.

I didn't use too much, so the flavor was very subtle, but it gave the skin great color. (I won't go into how long it took me to take that photo of the honey)

Craig picked out a fantastic wine to accompany dinner - 2003 Geyser Peak Reserve Chardonnay.

1 comment:

mom said...

great simple....wish I would have thought it!