Servings: six to eight.
Toast the end of a beautiful summer with a Sunday dinner worthy of friends and family. Roasting a pair of chickens keeps your hands relatively free. The mustard rub, which is slathered on the chickens a day ahead, gets crusty and delicious as the chickens roast to a golden nut brown.
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A Homemade Bianco with Icy Grapes makes a wonderful aperitif, but plan ahead because the herbs and zest steep in the bottles for a minimum of six hours. Serve the chickens with a Warm Green Bean, Pancetta & Tomato Salad with Parmesan, and finish the meal with a fragrant Cornmeal, Rosemary Cake.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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