|
Thanks, it's a 3 step process. Sliced onions, and heads of garlic with tops sliced off, roasting at 400F with the chicken for an hour. Remove the chicken and let rest in 200F oven, go to 425F in first oven, scrape pyrex, bake, 5 minutes, scrape, bake 10 minutes, scrape, 5 minutes. That gives you very nicely caramelized onions. You could use them and be happy. But putting them in a saute pan over a simmer flame for an hour with random deglazing works wonders. Love the new 48" range, can't believe I've been living with a regular oven all my life.
If I could find someone who would buy hundreds or even thousands whole roasted chickens per month, I'd make caramelized onion jam and sell it for $20/4 ounce jar. It would sell, it's that good. Have tried caramelizing onions with jarred schmaltz and it's just not the same. The roasting process adds something that can't be duplicated.
I love white burgundies, truly, but these would have paired even better with a big Napa Cabernet. These were too decadent for a white.
__________________
Tru6 Restoration & Design
|