@ sartoric
That sounds delicious but sadly I have no access to sage or rosemary other than years old dried stuff in one shop. I've been shopping there for 18 years and I'm sure those jars were there when I began.
Thanks. Again a great sounding recipe, but not one I can find the ingredients for. Chinese herbs are different. I think only chives are easily available. Also, my birds are already spatchcocked and would require major surgery if I were to be able stuff them.
Still, I was only really looking for cooking time and temp recommendations. Again they are conflicting. Experiments will continue. I'll substitute local veg and herbs.
Here are two of the three babies I bought this morning. All three are now sitting in a brine.
I'll get back.
