AH-HA! Now I’m Cooking With Broadband

Okay…christening this board now. Thanks, Joe! Maybe now that I’m using it, you’ll start using it too

Okay, so I’ve been living in Italy for the past 4 months, sans microwaves, measuring cups, and potato-masher. It’s been an adventure, and by no means a bad thing…it has taught me to be free-flowing and creative while cooking, and in my flowy creation, here is one thing I have invented. No one has ever thought of it before, ever. I say it, so you know it’s true. I used miele di castagno: it’s a certain kind of honey that, here in Italy, is cheaper than what we americans would think of, quite simply, as “honey.” I found it to be particularly appropriate because it’s got a much more musky flavor, with more of a bite, than traditional honey. However, I’m not sure it’s available in the States, so you may have to use normal honey. How sad. Anyway, here it is.

• 1 whole chicken, or various parts of chicken, as desired.
• 3-4 large spoonfuls of miele di castagno.
• Rosmarino (powdered rosemary)–enough to make an opaque layer on top of the honey.
• Several tablespoons pineapple juice.

Put the honey in a bowl, add the rosemary. Then, add enough pineapple juice to dilute the mixture and add its flavour, but not enough to make the solution too liquidy. Put the chicken upside-down in a pan and drizzle with half of the mixture; flip it and drizzle with the rest. Cover with aluminum foil and put in an oven preheated to ~350°F for about 45 mins to an hour or so (keep your eye on it, though…just cook it till it’s done). For the last 5 minutes or so, uncover. It’s so delicious I can’t even tell you. Anyway…enjoy!