"Yes, and although it looks like Cindy Clarke used a lot of different spices, she was very careful with the proportions, using varying amounts of each spice," Hunter Clarke explained.
"For example, rosemary has a very strong flavor which can easily overpower the flavors of other spices, so just using a little bit can effectively mask the chicken's gamey taste."
"Although pepper is slightly spicy, fresh pepper is not as flavorful as the dried ones, so she needs to add a bit more. Bay leaves can enhance the aftertaste and aroma of the meat."
"Because basil is not heat-resistant, Cindy Clarke mashed it, perhaps to use as a sauce for dipping," Hunter Clarke analyzed.
Cindy Clarke stuffed the chicken with all the spices she gathered, and even added some small fruits she found along the way.
The small fruits were unripe apples, just slightly larger than ping pong balls.
These immature apples taste sour and lack crispness.
But Cindy Clarke still picked some.
