Mmm, I love roast chicken, and now that I've finally learned that it should take around two hours, not four, to make it, I'm a much happier girl. Succulent chicken is the way to go! I've also finally learned to properly truss the thing, so there have been major roast chicken improvements around these parts.
Roast chicken stuffed with celery, carrots and onions; corn, spinach sauteed with garlic
No comments:
Post a Comment