First roast chicken of the autumn season
It is a little cooler, and a lot less humid here, so when I saw whole chickens on sale, and the first of the butternut squash and Brussels sprouts, I decided to do a roast chicken for supper. It was quite a large chicken, so I brined it, and it was juicy and tender...even the breast meat. Stuffed with an onion, apple, sage stuffing made with some rosemary and olive oil bread. After a long, hot summer it was a treat.
Sounds like a party