And we've eaten it all already.
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8 comments:
Boy does that chicken look good!! Is that some kind of rope around the chicken? It looks like it should have an anchor tied around it. Holy crap. Must just be the picture.
Mmmm delish! I can practically taste the crispy skin of the little bugger!
Joe- That is the trussing! Maybe should have untrussed before the pic.
Ooooooh, my bad. I thought trussing was if you tied the legs up on top of the chicken, like that was the most important thing to do. What do I know? The twine still looks incredibly thick though.
Looks awesome! Did you make any delicious sides to accompany that tasty bird?
Xan- oyez I did. Yummy brown rice pilaf with raisins and almonds- and YOUR gremolata green beans. (Sans the orange cause I didn't have any but they were still awsome!)
Congrats, Stef! Simple roasting of a chicken is actually much more complex than people think. A good meat thermometer helps, but it can be difficult to get that exact ratio of crispy skin to yummy, moist meat. I have undercooked many a roast chicken in my day ;)
Welcome deeper into the dark side Lukette
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