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Recipe of the week: Roast Chicken with Honey, Fish Sauce

Addie Broyles
abroyles@statesman.com

Turkey Day will be here before we know it, and if you’re thinking about deviating from your Standard Holiday Bird, now’s a great time to test out new marinades, brines and flavoring techniques.

Instead of experimenting with a 12-pound turkey, use a smaller whole chicken instead. It seems harder to find 3-pound whole chickens these days, but even a 4- or 5-pound bird will produce enough meat for dinner and leftovers, not to mention a carcass to build up that soup stock stockpile. (One chicken carcass just doesn’t season stock enough for my liking, so I’ll freeze several of them to make a more concentrated soup stock.)