PG TESTED

This recipe was adapted from one shared by Corey Hayes, executive chef for the Pittsburgh Steelers. We cut back a bit on the fresh rosemary, and his ovens tend to run hot, so we raised our temperature and cooking time to what's reflected below.

• 3- to 3 1/2-pound frying chicken
• 1/3 cup fresh basil, tender stems and leaves, chopped
• 3 tablespoons fresh rosemary, stemmed and chopped
• 1/3 cup fresh cilantro sprigs, chopped
• 1 clove garlic, chopped
• Salt and pepper to taste
• 1/3 cup extra-virgin olive oil

Preheat oven to 400 degrees.

Rinse chicken and pat dry.

Mix together all herbs, garlic, salt and pepper.

Place chicken on a greased baking dish or roasting pan. Rub chicken with olive oil, then rub with herb-garlic mixture.

Roast for 1 1/4 to 1 1/2 hours until browned, crisp and no longer pink inside when you cut between thigh and body and a meat thermometer registers 180 degrees.

Serves 4.

-- Chef Corey Hayes

PG TESTED

• 1 bunch (about 1 1/2 pounds) of washed, trimmed collard greens
• 2 gallons of boiling water
• 1 pound slab bacon, diced
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• Seasoned salt to taste

Bring water to a boil. Add diced bacon, and let cook while cleaning and washing collards. Tear collards into large pieces, add to pan and let simmer 4 to 6 hours until tender. Add vinegar and sugar. Season to taste with seasoned salt.

-- Chef Corey Hayes