Saturday, November 24, 2012

Roast Chicken with Vedge


Saturday 10 November
Saturday is a good day to buy a chicken at Bare's and throw it into a hot oven that evening. 

Of course, when Dora is lurking around (and she does get into an amazing array of around), you must take protective measures for the bird.

Our recipe was what we've been doing lately, but it had its downside.   The vedge, which in this case was shallots, parsnips, potatoes, carrots, and garden turnips, cooks quicker than the bird and has a tendency to burn.  Also, if you use the deep roaster, the chicken doesn't brown much where it's shielded by the high sides of the pan. 
Maybe we should go back to our old recipe and start roasting the chicken at 350º until almost done, then turning up the heat to 425º to brown the skin.  Oh, and stuffing a lemon up the bird's butt.

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