Chicken, Cornish hen, duck, goose, guinea hen, partridge, pheasant, poussin, turkey, quail…
We love poultry!
Here’s an idea from Chef Daniel Humm, co-owner of Eleven Madison Park in New York City.
Chef Humm’s decoration is accessible to anyone who roasts a bird: Fill the opening of the cavity with a bouquet before bringing it to the table.
As you carve, you can garnish each plate with some herbs from an herb bouquet.
If you have an herb garden, you’re in luck: It’s easy to pick a mini bouquet and bind it with kitchen twine.
If your garden has blossoms but no herbs—and you forgot to buy herbs at the market—gather a small bouquet with leaves.
Just make sure the varieties you pick have no toxicity. Here’s a list of the 12 most toxic garden plants.
That lovely lily of the valley? Nix!
Our favorite bouquet: basil, sage, rosemary. Parsley or cilantro blend well.
Blooming chives are a home run, as are purple basil and lemon thyme—all provide a hit of color. Lavender is always lovely.
A duck with a floral bouquet. You can substitute herbs; in fact, it’s better for distributing stems of the bouquet as plate garnishes (photo courtesy Chef Daniel Humm).
By the way, Eleven Madison Park is our top restaurant recommendation for gourmets who are seeking food excitement. Just bring deep pockets.
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