Baked Chicken or Turkey
An easy way to bring the taste of Provence into your kitchen is to stuff a chicken or turkey with our cooking stems. Soak the stems for at least 30 minutes in water. Meanwhile, wash the bird and then rub salt and olive oil into the skin and body cavity. Put a small handful of the soaked stems into the body cavity along with a lemon halved, three crushed cloves of garlic, a sprig of rosemary, and a handful of thyme. Bake in preheated oven at 400º until the chicken or turkey tests done.