How To Make Rustic Roast Chicken

Anonymous  (51 days ago)

well fist of all how about adding some flavour inside the cavity of the chicken, salt and pepper is an excellent choice,please peoplelemon and rosemary alone. secondly try marinating your chicken overnight trust me the flavour goes to the bones !

Anonymous  (59 days ago)

I think using a meat thermometer to check if the chicken has reached the desired internal temperature is better than making a prominent cut in the the leg. Pre-browning or not is a personal preference. But most chefs only do the pre-browning for tough cuts of meat that will be braised, and not for the entire chicken (even if the idea is to create additional flavor from the browning process). And what is up with not washing the leeks (full of dirt in between the leaves) and only cutting it into segments). The pan drippings can be further utilized to make pan gravy for the chicken.

weird recipe! doesn't it feel WRONG to put the whole chicken on a frying pan? honestly, what were you thinking?

Anonymous  (102 days ago)

Not right at all.first whats the point of browning the chicken in a pan.Just cover it with the veggies in tin foil and bake it so its nice and tender,uncovered makes it tough meat...too many steps for something so simple,english cant cook!!!!!

Well, it worked for me. Thanks.

Anonymous  (126 days ago)

everyone has his won way of cooking even how long or years or 40 years you cook hehe daft.....

hindoss  (154 days ago)

this is an excellent receipe it came all nice i've added at the end chicken stock to have more sauce .

Keri  (199 days ago)

I tried this recipe. It was lovely and tasty, but the vegetables were far too well done for me. Maybe next time I will add the veg after the chicken has already been in for half an hour or so. Also, I tried to thicken the juices to make gravy, but it was too greasy.