Roast Chicken | Margin Notes

Too often I prepare for a picnic by dashing into a deli and grabbing a little salami and cheese, some breadsticks, a container of olives. Yet picnics pose many more interesting menu opportunities — so I queried some Bay Area takeout specialists for fresh ideas and wrote the following for the San Francisco Chronicle’s FOOD section:
“Prime [...]

Mmmm, butter.

A bit of butter inserted under a chicken’s skin before roasting is a good thing; a whole lot of herb butter: even better. Uber-chef Alain Ducasse has a nifty method for placing an impressive amount between the bird’s flesh and skin without leaving half the mixture on your hands.
Here’s the Cliff Notes: mix plenty of [...]

About Margin Notes

I write about food, interior design, and art for a variety of publications. And I scribble constantly in the margins of my cookbooks, recipe binders, travel diaries and interview notebooks. These ideas and tips are the margin notes of my culinary life and the core of this blog.

I ask only that comments never include a mention of peas -- that dinnertime horror of my clean-your-plate childhood, that blight of springtime restaurant menus, that staple of banquet entrees. Margin Notes is a Pea-free Zone.

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Mmmm, butter.

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