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

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Joined: Dec 12, 2005


Posted to Thread #21194 at 1:13 am on Dec 15, 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

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