|The Best Chicken Recipes|
|by The Editors of Cook's Illustrated|
Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time? We did.
Tip: Try chicken roasting for more results.
Results 1 - 6 of 6 for young chicken roasting
Using a Dutch ... Then add the chicken pieces, vinegar, sugar ... and stir into the sauce the sour cream. Reheat. Season to taste. Makes 4 to 6 servings.
Combine stock with ... Spread each ear with a bit of butter and then reassemble husk, twisting top to seal. Roast 20 minutes turning often. Yield: 2 dozen.
Sprinkle pheasant inside-out ... the pheasant. Pour chicken broth over pheasant. Roast at 350 degrees about ... pound, until tender, basting frequently.
Place chicken in large pot ... whipped cream. Toss chicken with sauce. Serve chilled. This lovely, delicate dish is well worth the effort. Serves 4 to 6.
Preheat oven to 450 degrees. Sprinkle rabbit pieces with salt and pepper. Heat the oil and half of the butter in a baking dish. Add the rabbit pieces ...
About 50 minutes before supper, make sauce: Combine first 4 ingredients into saucepan. Add water and cook until thickened. Combine sprouts, onions ...
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