![logo](https://drhoffman.com/wp-content/themes/drhoffman/images/logo.gif)
![Plus 1](https://drhoffman.com/wp-content/themes/drhoffman/images/small-logo.gif)
This is a show-off dish that results in an extraordinarily plump bird. Forcing the basil-speckled cheese mixture under the skin takes a bit of patience, but it infuses the flesh with enormous flavor and keeps it ultra juicy. Use a good-quality fresh goat cheese such as one from France or a great domestic variety such as Coach Farms.
Serves 6
1 chicken (5 pounds)
2 large bunches fresh basil
6 ounces fresh goat cheese (chevre)
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
ORDER LOW CARB 1-2-3 from AMAZON.COM
Though we think of declining estrogen as the hallmark of menopause, it's actually common for…
Up to 12 percent of Americans have ulcers at some point in life. Peptic ulcers…
Gallbladder disease is a modern illness. An estimated 20 million Americans have gallbladder disease. The…
The recent attempt on candidate Trump’s life merely highlights a long-standing problem: America is in…
Q: Is drinking liquids with meals bad for digestion? I routinely have a pint of…
“Dr. Hoffman, do you still eat peanuts?” That was a listener question recently on my…
Leyla Weighs In: Ensuring Honest and Reliable Scientific Research
Our virtual voicemail is open 24/7, so there's no need to wait to submit your questions for Dr. Hoffman. Leave a message, and you may hear your question featured on the Intelligent Medicine radio program!