Saturday, December 07, 2013

Roast Chicken and Carrots in the Combi Oven


Saturday 30 November
This month's Food and Wine had an article singing the praises of the Cuisinart Combi Oven.  Holt had longed for a second oven, and as we were having a big crowd in for Christmas, Barbara got him one for his birthday.

It's a cute little thing that sits right on the countertop.  We thought we'd try it out with a 4-pound Charles Bare fryer, with chopped rosemary and thyme under the skin.


Around it went some of today's final harvest of stubby sweet carrots. 

All we had to give the bird was 35 minutes on steam, the last five on heavy steam, and it came out meltingly moist and even a little brown on top.  So hooray for Holt's new easy-bake oven! 

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