Thanh @ eat, little bird's Profile

I have to agree that Thomas Keller's recipe for Roast Chicken from Bouchon is hard to beat - once you've tasted a roast chicken that has been brined, it's hard to roast a chook any other way.

But thank you for taking notice of my post of Rachel Allen's Thai Sticky Chicken. It's been one of my favourite stand-by meals for during the week, and given that I always make sure to have ingredients like lemongrass and cilantro on hand, it's always quick and easy to make, plus it tastes fab :-)