Hey Steemit,

This is my last roast chicken recipe in my series. As I've posted here and here I've been experimenting with roast chicken recipes for my Christmas dinner this year.

This is by far the most basic recipe out of the three recipes I have experimented with. For this recipe, I did not baste, or treat the skin of the chicken with any other than some simple seasoning including salt and rosemary. I won't post the recipe because I don't recommend anybody recreate it.

The stuffing recipe I used is identical to the first stuffing in this recipe. Instead of using sliced toast bread however, I used a wholemeal bread roll instead. This was due to the fact that I'd run out of sliced bread and I wanted to experiment a little.

This alternation to my stuffing recipe resulted in the flavour of the stuffing having an earthy taste to it. I did not enjoy it as much compared to normal sliced bread.

A basic seasoning and plain roasting of chicken skin also left the chicken meat bland and a bit dry.

Concluding my experimentation with roast recipes I have decided that I will use elements from my first two recipes. I'll use the stuffing from this recipe:

And I will treated and cook the skin of the chook as I did in this recipe here:

This should give me a flavour profile that includes a 'layered' rosemary and lemon with a tomato and rosemary stuffing. Hopefully as I munch through the roast I will eat combinations of both flavours depending on the location of the meat on the bird.

Thanks for reading!