Comments on: Some meaty wisdom

By: Jamie

Jamie — Tue, 29 Jul 2008 22:14:57 +0000

I can’t express how great this book really is. I’m a butcher in Ontario, Canada and every since I discovered this gem it’s changed my whole approach to meat cutting. Please get this book and educate yourself on the proper way to care and cook your meat. This recipe, in particular, is just too good.

By: Chicken for the true gourmet. « Caviar and Codfish

Chicken for the true gourmet. « Caviar and Codfish — Thu, 10 Jul 2008 19:47:18 +0000

[...] excerpted from The River Cottage Meat Book (copy and pasted from Married… with Dinner.) [...]

By: Dr. Biggles

Dr. Biggles — Thu, 05 Jun 2008 18:34:56 +0000

Dang, I gave away my copy as a prize in a contest. Feh!

Biggles

By: Jamie Boudreau

Jamie Boudreau — Tue, 03 Jun 2008 22:50:36 +0000

It was good to see you the other day. Sorry that we didn’t have a chance to talk more, the Monday and Tuesday were more conducive to that, being in the front room.
‘Til next time…..

By: Robin

Robin — Tue, 03 Jun 2008 21:33:49 +0000

Well, you sold me. Just bought my copy on Amazon… I’m so excited!!

By: erin-e

erin-e — Thu, 29 May 2008 22:16:03 +0000

This looks FANTASTIC.

I am just starting a family tradition of a roast chicken (3-4 pounds), at least every other week. So far, the easiest thing that I’ve done is to cut the backbone out (and reserve, with giblets, etc. for stock) and to rest the flattened bird atop some thyme, lemon, and quartered potatos, all on top of a rack. Rub a little olive oil on the skin, salt and pepper, and then roast it all in a 350-degree oven for 90 minutes.

Steam up a side of fresh veggies, and the meal is all there. The drippings I usually get to after dinner, add water, scrape, and reduce, then I freeze it, also for stock at a later time.

By: Helen

Helen — Thu, 29 May 2008 13:00:29 +0000

Butter and herbs is my absolutely favourite way to roast a chicken and so I am totally with Hugh on this one. Letting the chicken fall into those buttery juices is an absolute must! Oh, the pan juices!

By: Chris

Chris — Thu, 29 May 2008 00:55:31 +0000

Holy smokes does that chicken sound (& look) grand! Friday night dinner here I come…

Regarding this ‘tagging’ bit – does it have to be a foodie book, or do cocktail texts count as well? (Not that I don’t have a number of cookery books about, but…)

Cheers!

By: Sophie

Sophie — Wed, 28 May 2008 19:59:20 +0000

Just adding another vote for Hugh’s book – I’m really pleased to hear that it has reached the USA. Hugh is my food hero – he’s been doing a great job here in the UK bringing attention to cruel intensive poultry farming methods

By: RebeccaC

RebeccaC — Tue, 27 May 2008 23:18:46 +0000

Hi there! I just found your blog while browsing blogorama. I love your photos (YUM) and your “voice.” That chicken is making my mouth water. I’ll be back often I think.