Thursday, November 24, 2011

I ❥ Chicken


I love roast chicken, I don't mean sticking a whole bird in the oven and ending up with dry over cooked meat. I prefer to break down the bird before cooking, it gives more surface area to flavour, better cooked meat and a better carcass for stock.


A bowl full of olive oil, salt, pepper, olives (black olives (pelion), and Sicilian green olives), orange peel & juice, thyme, parsley and sage.


Toss the chicken pieces in the bowl.


Roast for about 30 minutes at 180°C.

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