The Chicken Isn’t Even the Best Part

This post is by ALISON ROMAN from NYT > Food

Click here to view on the original site: Original Post

Alison Roman’s olive oil-roasted chicken is worth making for the salty, lemony leftover fat alone.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.