Wednesday 5 October
As promised, we tried another of Thomas Keller's secrets for roast chicken with crisp skin: letting the carefully-dried bird sit uncovered in the fridge for two hours before salting it liberally and roasting at 450º F.
Again, we couldn't resist adding vedge to the pan: oiled and salted onions and turnips this time.
Results were excellent, though I want to go back to slutting the chicken up with herbs and lemon and garlic soon.
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