from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time.
My mom used to make this all the time when I was a kid. She'd save the crumbs left at the end of every bag of Lays potato chips until she had enough to make this. This is such a fun way to eat chicken! The quantities here are approximate, to give you an idea.
This recipe is from a casserole episode of Good Eats. I love the idea of using frozen puff pastry rounds on top instead of going to the trouble of making a bottom and top crust. The curry powder in the roux gives it a really unique flavor.
This is a simple, easy recipe for roasting a whole chicken. It pretty much guarantees crisp salty skin, and properly cooked white AND dark meat at the same time. [This is from The Naked Chef (Jamie Oliver).]
I saw this recipe on an episode of Sara's Secrets, and knew I had to make it the next time I had leftover turkey. It turned out so that now I look for excuses to have turkey leftovers just to make this!
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