Sunday, May 8, 2011

More roaster chicken

Yesterday I talked about chicken piccata. But then I had to decide what to do with the rest of the roaster bird. Removed the legs, thighs and wings and put the rest into a pot for 3 hours to make broth (including all the giblets). Brined the chicken for 3 hours, rinsed, dried, roasted at 375 degrees for just over an hour. Wow, it was like the chicken I would get for Sunday dinner (just erroneously typed "Sunday sinner"} as a youngster. It was actually something my mother could do fairly well. After brining I of course added no more salt. I did add black pepper and dried tarragon (again, slipping it past Peter, who isn't crazy about it). This stuff was really good!


Create. Snap. Eat. said...

CONGRATS ON YOUR NEWSPAPER NOD!!!!! That is freakin' awesome!

Jenn said...

Love roasted chicken..and the simpler the better! I can't believe that Chris likes something Peter does not... tarragon!!

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