Whether you’re barbecuing, roasting, casseroling or cooking poultry in a crock, herbs can greatly enhance the flavour. They can be chopped and mixed with salt and rubbed into or under the skin. Handfuls can also be put into the cavity of the bird. Alternatively, chop and add them to a barbecue marinade.
French tarragon has a zingy, aniseed flavour and helps us digest the rich sauces often used with chicken. Bay, sage and parsley are the traditional herbs for stuffing mixes, and Greek sage has a spicy, warm flavour. Lemon thyme is also a favourite for poultry – add a handful to the cavity with half an onion, cook and let the aromas fill your kitchen.
Stand the pot in partial shade and feed weekly with seaweed extract, until early autumn. Deadhead the sage after flowering to promote new growth, which you can use over winter.
You will need
- Peat-free compost
- Broken crock
Kevin Smith says…
Water this container regularly to make sure the compost doesn’t dry out – once a day in very hot conditions. However, don’t go overboard as saturated compost can do just as much harm as a growing medium that’s too dry.