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Name:   roswellric - Email Member
Subject:   Schmear the bird...
Date:   11/16/2010 10:22:23 AM

I tried an Ina Garten schmear for chicken last night and it was outstanding. This was intended for a turkey but I did bone-in skin-on chicken breasts for a trial run before doing the turkey next week. You might double the ingredients for a big bird. 3 garlic cloves minced fine 2 tsp dry mustard 1 TBS fresh rosemary chopped fine 1 TBS fresh sage leaves chopped fine 1 tsp fresh thyme chopped (I used dried) 2 tsp Kosher salt 1 tsp black pepper 2 TBS olive oil 2 TBS fresh lemon juice Whisk up the ingredients in a bowl and place 1/2 under the skin of the bird and 1/2 on top. Roast normally with about a cup of white wine in the pan. You can make a sauce/gravy from the wine & drippings if needed. Mine didn't for the breasts. Nothing unusual about the ingredients but for some reason it had a great flavor. For the Turkey I probably will substitute a little Congnac + chicken stock for the wine in the pan.

Name:   Talullahhound - Email Member
Subject:   Schmear the bird...
Date:   11/16/2010 4:01:16 PM

I think the most important thing is to get those aromatics under the skin.

I think I am going to try a "turkey paste" that is being offered by Williams Sonoma.  Same principle, both on the skin and under it. 

A bit of wine improves everything... LOL

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