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Old 08-06-2011, 06:44 AM
 
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Quote:
Originally Posted by Stickytoffee View Post
Thanks,Wilson. This seems a little simpler for me. I'm just learning and get easily intimidated with fancy cooking methods.

May I also suggest that you buy that chicken cut up (whole fryer 2-4 pounds) and brown the pieces a couple at a time in a saute pan with a little olive oil in the pan over high heat, turning often, just to get the skin brown and crispy but not to cook the chicken and then cook as my suggestion above. I think it has more flavor.
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Old 08-06-2011, 04:01 PM
 
Location: Norway
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I'm going to try several of these recipes! Some resemble
Jamie Oliver's roast chicken with lemon and rosemary roast potatoes
which I've made a couple of times, it's really good. I just serve a fresh, green salad with a simple vinaigrette in addition to the chicken and potatoes. It's important to use good quality chicken, I think, and don't forget the garlic!
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Old 08-24-2011, 07:22 PM
 
Location: Kountze, Texas
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Thanks for posting Jamie's recipe - I'm going to try that one!!
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Old 08-25-2011, 12:27 AM
 
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Just did a chicken tonight with a mix of butter, chopped Rosemary, chopped sundried tomatoes and pecorino Romano cheese under the breast skin. First time and tasted great!
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Old 08-25-2011, 01:23 AM
 
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Quote:
Originally Posted by SeaDreams View Post
Just did a chicken tonight with a mix of butter, chopped Rosemary, chopped sundried tomatoes and pecorino Romano cheese under the breast skin. First time and tasted great!
Sounds good! What did you eat with it?
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Old 08-25-2011, 01:34 AM
 
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To feed the hard working hubbies Carb requirements some potatoes, carrots, onions and garlic cloves in the roaster towards the end. And then a salad of local farmer's market greens (haven't got our garden up and running yet).
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