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quick note, went to her place last night with one, 4-pound chicken, bourbon-honey-meyer lemon butter under the skin, meyer lemons and roasted garlic and more butter inside, sweet onions outside, extra basting butter.
Brushed on butter, covered with foil, 20 minutes at 400
Basted, covered with foil, 20 minutes at 400
Basted, no foil, 20 minute at 350
Basted, no foil 20 minutes at 350.
This would win a roast chicken throwdown. The onion sauce (quite a lot produced in bottom of glass dish) was one of the best sauces I've ever "made." Reduced and added to a beurre blanc and it would be a top 5 for any fish. We were just ladling it into our mouths. Devoured chicken, just sat at the coffee take and started cutting away, leaving chunks in the sauce, like lobster in a butter dish. Ate all of it save for 1/2 a breast.
Throwdown party won't be for some time (after Valentine's Day) based on our schedules and dinner/travel plans already made, but she was ready to concede anyway. A damn good night! Looking forward to making some of the recipes posted here.
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Tru6 Restoration & Design
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