Culinary Cuteness

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Sunday Dinner: July 11 Sometimes, you just want to fill your house with the heavenly aroma of a roasted chicken.  I’ve done chickens many times before, but I had never done the full-on butter the outside and under the skin thing before.  Frankly when I see this done on cooking shows it makes me a little queasy.  It’s well worth getting over stretching and separating the skin membrane from the meat to get the butter and herbs under there. Cooked at 370 for 40 minutes and then 30 minutes at 450 you get a succulent chicken with a crispy skin which will make you feel like a billion bucks.  Separate the fat from the drippings and make your gravy (flour/chicken stock). The vegetable stir may or may not have been cooked with some of the reserved chicken fat – you’ll never know.  (they were!) Zoom

Sunday Dinner: July 11

Sometimes, you just want to fill your house with the heavenly aroma of a roasted chicken.  I’ve done chickens many times before, but I had never done the full-on butter the outside and under the skin thing before.  Frankly when I see this done on cooking shows it makes me a little queasy.  It’s well worth getting over stretching and separating the skin membrane from the meat to get the butter and herbs under there.

Cooked at 370 for 40 minutes and then 30 minutes at 450 you get a succulent chicken with a crispy skin which will make you feel like a billion bucks.  Separate the fat from the drippings and make your gravy (flour/chicken stock).

The vegetable stir may or may not have been cooked with some of the reserved chicken fat – you’ll never know.  (they were!)


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