Back from camping. Benny seems to have summed up the herbs. I also grow marjoram and have been on the lookout for savory. There are also a gazillion different varieties of basil which I didn't grow enough of last year. I d believe both fresh and dry herbs have their place and try to keep both on hand even if it means drying out my own.
A whole chicken or parts? And what your eating with it can play a role in its seasoning as well. When roasting whole in the oven or on the bbq I stuff them like I stuff turkey, with citrus other fruits white onion and garlic. On the outside chili powder/cumin bases give a Hispanic flair. Fresh herbs including mint and some lime can give a tropical feel with the right fruits and veggies. Sages and other earthy notes for a Mediterranean feel. Options can be endless with the right cupboard.
Here's a few pics from the weekend in the woods.
Late night ribs.
First eggs I've bought in 3 years. Little mishap with a raccoon first night. I named him Rodney he came back several times.
Good way to start the day, followed by some fresh fruit.
Kebabs for the last night.
A.
