Thursday, July 7, 2011
I’ve started checking the sales flyers and buying meats that are on sale and then finding recipes for them. Whole fryers/roasters were 77 cents per pound, so I had chicken this week. I’m not excited about cutting it up. If I buy a whole bird, I’m cooking the whole bird and then carving it like a turkey.
The instructions were to mix up some herbs with bouillon granules and water then pour it over the chicken. The recipe is here if anyone is interested. It’s baked covered for almost an hour, then uncovered to brown. It turned out very moist, but I think the herbs were wasted on the skin because I didn’t eat it. When I cook chicken pieces, I remove the skin before I cook them. Can you do that when you cook it this way?