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Food and Drink for 16 September 2007

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FOOD: GET A WHOLE IN ONE

Sep 16 2007

You can also cook a whole chicken in one pan. Follow the above recipe, including browning the chicken all over then cook in a roasting or large casserole dish. Certain parts of the chicken, particularly breasts, cook quicker and dry out. Avoid this by basting the bird regularly to keep it moist. You can make this dish more substantial by adding roughly chopped potatoes. ...

FOOD: SMOOTH YOUR WAY TO SUCCESS WITH THE BOSS

Sep 16 2007

ask michael ...

Food: Legs be having you

Sep 16 2007

Like duck legs, you can confit chicken legs. This method of slow cooking gives a tender, flavour-packed result. Confit duck legs are cooked in duck fat - the legs are submerged in it then cooked at a low temperature, about 140-150C. If the fat gets too hot the legs will deep fry. To get extra flavour, marinate the legs in garlic, herbs and onions for 24 hours before cooking. Serve with a green salad and skinny fries. Delicious....