Poultry dinner schematic


In fact it is all about putting the right ingredients together, isn't it? Just stuff a chicken (or other bird) with lemon, thyme and white wine. Add herbs and spices and oil/butter to it. Parboil potatoes and parsnips and put them on a roasting tin under the bird with pepper and salt and oil/butter, and put both in a preheated oven (200C), then reduce heat to around 170C. Depending on the size of the bird, count about one to one-and-a-half hours. The fat from the bird should keep the potatoes and parsnips from burning, you may have to take those out after an hour to keep them from burning or drying out and keep them warm until the bird is ready.



Just a schematic, but it does make sense...

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