Discussion in 'Off Topic' started by Cin', May 2, 2011.
Shrimp with sugar snap peas with a black bean sauce.
The butt for tomorrow.
Cardiovascular disease special from the local chicken shack. Fried chicken, macaroni and cheese, mashed potatoes and gravy, roll, and peach cobbler.
Roast Chicken with Root Veggies.
That looks delicious. How did you seasoning the bird and vegetables?
Important to pat the bird dry the best you can, so the skin crisps as best as possible. I rub a little lemon on the skin, course S&P, a little red pepper, onion powder, herbs de Provence, and olive oil. Stuff a half lemon in the carcass. Halfway through I add some generous sprigs of thyme- too early and it will burn. The fresh thyme is important, but you can vary the other stuff and the results vary so slightly. I personally don't like garlic powder, but up to you. Don't have herbs de Provence, then oregano, or rosemary. Paprika or cajun seasoning is fine for the red pepper. Just some background flavors to go along with the thyme. I do let it sit to the flavors penetrate, and the meat of the bird isn't so cold going into the oven. Depending on the size of the bird and how much around it, 375 for an hour and twenty or so. The potatoes were par boiled and after i removed the bird, I roasted the veggies a little longer to color and crisp beyond what you see. Potatoes are Yukon Golds the waxy type, and veggies are carrots, parsnips, turnip, leek, shallots, red onion, and garlic cloves.
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