Saturday 7 September
Part of our constant
experimentation with roast chicken. This
time we laid the bird on a flat baking sheet coated with tinfoil (note: don't
use tinfoil next time, it just crumples up), and rubbed it with half a lemon,
which once used, went in the cavity.
The bird browned up nicely on
convect at 350º, though we played with the temp a bit. But the vedge (parsnips, onions, carrots)
needs to be in there for an hour or so to be tender, as it eventually was. We're getting there.
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