Susan had the good idea to get one of those precooked chickens from the store, tonight. She also made some quinoa and brussels sprouts to go with, and I popped some biscuits in the oven. It was a tasty dinner. I'd like to do more chicken roasting, since it is such a simple and cost-effective dish, and often not even a time-consuming one. Guess we need to see if they have good roasters at the nearby groceries.
I picked up one of those stands that you put the chicken on- all the fat drains out. If you don't overcook it, it still stays pretty moist, of course you can always cover it or wrap it in foil.
ReplyDeleteColonel Johnson's son
I believe the canonical way to do it is to use rough-cut carrots and potatos to make yer own rack in the roasting pan. The meat is spared being greasy and the potatos become extra delicious ;)
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