Hello all,
Several years ago I used to post to this group when I was living in China, and trying to figure out ways to appease my Western palate using local ingredients. Nowadays I am back in the USA and living in New York City, and despite the plethora of amazing restaurants here, my life includes a lot more delivery-take-out-restaurant eating than it used to (mostly because I can't afford the nice places!). But I still read rfc when I have a chance, and I love how much I am able to learn for the occasional instances when I have time to cook!
OK, here is my question-concern:
My rosemary bush is in severe need of a trim, and I really want to cook with the trimmings. I do not eat pork, and DH does not eat beef, but we both LOVE chicken, and I am interested in hearing about rosemary-based chicken recipes, especially one for baked chicken. I love baked chicken, but after my years in China (someplace where ovens are practically nonexistent), my baking skills are utterly pathetic.
If you would be so kind to post a recipe for an oven-newbie like me, please include as much of this information as you can, such as:
-- Oven temperature -- Cooking time -- Whole chicken vs. cut-up chicken and, if cut-up chicken what parts work best? -- Anything else that someone without extensive oven experience might need to know
Moreover, if you have any recipes for leg-thigh quarters (baked-stewed-crockpotted-whatever), please post them, these are often on sale in my local stupidmarket but I rarely buy them because I have no cool recipes...
Thank you everybody for your advice and help!
Cheers,
Adilah
