Tuesday 19 February
It's still Chinese New Year, so we
had chicken gyoza (potstickers) with
soy dipping sauce for lunch, and a whole roast chicken (whole = togetherness), along
with the leftover-from-a-while-ago (Feb. 9) beets 'n' sweets, for dinner.
This time we rubbed the chicken's
skin with butter, salted it, and gave it 40 mins at 375º on convect. The result was gorgeous crispy brown skin,
and I think that now we're on the tight track.
Next time, butter on skin again,
convect again, but maybe start it at 350º and turn it up to 400º in the last 15
minutes? It's a work in progress.
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