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1/1 Photo of Ruth Reichl's Roast Chicken With Potatoes & Onions
I've just enjoyed Ruth Reichl's book about her time as a restaurant critic for the NY Times, "Garlic and Sapphires". She gives a simple, practical recipe for roast chicken that I thought great, although I did tweak it a tiny bit. She considers that it's not necessary to "make a big to-do about roasting chicken". She's so right ...
Units: US | Metric
Serving Size: 1 (513 g)
Servings Per Recipe: 4