As I've mentioned a few thousand times, I love making whole chicken for countless reasons. I love the process, and learning different techniques to create a moist, tender bird is icing on the cake (or crispy skin on the chicken).
A few weeks ago I was listening to my favorite weekend radio show, Melinda Lee, and she mentioned Blasted Chicken. In short, you put a 3 1/2 lb chicken (washed, patted thoroughly dry and seasoned) in a roasting pan in a preheated 450 degree oven for 45 minutes. That. Is. IT.
After washing my little lady, I had her do a dance for the boys. They laughed like crazy, and I realized that there might be a screw loose in my brain that has been genetically passed on to them. I seasoned lady chicky-lot with salt and pepper, and stuffed her *ahem* with rosemary.
45 fun-filled-toddler-chasing-mess-cleaning-up-dishes-washing minutes later, I pulled her out. She smelled beautiful. What a pretty little bird she ended up to be. I saw her potential all along.
Easy, fast, crispy skin, moist meat deliciousness.
In the words of Yo Gabba Gabba..."Try it, you'll like it! I tried it and...I liked* it!"
(*LOVED)
A few weeks ago I was listening to my favorite weekend radio show, Melinda Lee, and she mentioned Blasted Chicken. In short, you put a 3 1/2 lb chicken (washed, patted thoroughly dry and seasoned) in a roasting pan in a preheated 450 degree oven for 45 minutes. That. Is. IT.
After washing my little lady, I had her do a dance for the boys. They laughed like crazy, and I realized that there might be a screw loose in my brain that has been genetically passed on to them. I seasoned lady chicky-lot with salt and pepper, and stuffed her *ahem* with rosemary.
45 fun-filled-toddler-chasing-mess-cleaning-up-dishes-washing minutes later, I pulled her out. She smelled beautiful. What a pretty little bird she ended up to be. I saw her potential all along.
Easy, fast, crispy skin, moist meat deliciousness.
In the words of Yo Gabba Gabba..."Try it, you'll like it! I tried it and...I liked* it!"
(*LOVED)
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