Roast Chicken a food that even Easter Island has enjoyed.
Steps 1 small bird. 1 Cast iron grill pan half a red pepper, a whole lot of Barbecue sauce and garlic, for a little over an hour at 350F. Not 350K, and most certainly not 250K. But you know that. What made me happy was the roastedness of the bird.
Skin like old parchment, or what I am told parchment might be like if it gets old, I suspect that old is the only way you find parchment these days. The flesh was so tender and perfect that the leg bone came clean out when I tried to remove the drum stick. All the wonderful fatty juice stayed under the skin cause it got sealed in. Mmmmmmm good.
The roast pepper was yummy too. The baby corn was added in the last ten just to use up the last I had in a can.
While it was not needed, it turns out that roasting a chicken in a cast iron object does wonders for the seasoning of the iron. Just cooks the fat into the metalthat will go a long way to keeping it rust free and healthy.
3 comments:
Any chance of you coming over to cook for us for a few days in the summer? Glad to see you are taking care of yourself. The food looks splendid. And one never gets tired of beautiful views. Bridges are great. Every time we cross the Port Mann I am frustrated by the lack of opportunities to stop and take pictures.
You do have an oppurtunity to snap pictures just don't stop. You are not driving. Turn on your camera in advance take as many as you can as you cross the bridge. Just remember disk is cheap you can always delete the duds.
Do not underestimate the power of 250. I have not tried bird at that temp, but is fabulous for uncovered fatty pork roasts. I have been experimenting with that temp a lot!
Post a Comment