Saturday, September 21, 2013

Roast Chicken with Root Vedge


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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