Some cosmetic changes in preparation for larger site changes in the works.

Close
MarilynFL

Ang, it cooks faster, the skin was crisper and the meat was juicier.

Veteran Member
15002 posts
Joined: Dec 12, 2005

Options

Posted to Thread #21194 at 8:13 pm on Dec 14, 2011

I did brine, but I'm still brining and roasting in the oven doesn't give me the same result.

Thomas Keller's high heat oven version works well.

I would always put the chicken on a large bed of onions, parsnips, carrots, celery and a few garlic cloves. The broth drippings and the veggies with leftover chicken would make another meal.


"Be yourself. Everyone else is already taken."
~Oscar Wilde


Other messages in this thread: