Roasted chicken with sweet-potato risotto and cranberry sauce
Roast
Italian cuisine
Roasting
New Year's Dinner. The recipe called for Game Hens, but Trader Joe's was fresh out (if they ever have them? I've never noticed), and we didn't want to brave the Kroger birds. So we went with a whole chicken. As far as roast chicken goes, it was pretty darn moist, but also pretty darn flavorless. What's the trick to getting more flavor *inside* the meat (because honestly, tasting like chicken is not necessarily a good thing). Is brining the only way, or is there something we don't know here? Thank goodness for the cranberry sauce and risotto, or this meal would have been pretty blah. Now that I think about it, it's basically a mini-thanksgiving, as far as the flavors go, and this meal might make a good 'alternative' for a two-person holiday meal. Not that I'll cook a turkey-alternative on Thanksgiving, but I'm just saying. If only we could get some more flavor into that meat...
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