Chicken Roasted In A Simple Crust

auntcy1 · **Posted:** Tue Nov 05, 2013 1:54 pm

Starting a new thread because it looks like this was going to get buried in the other thread. Has anyone tried this method, and if yes, worth the effort? It looks really simple but I'm curious about the taste and carving methods.

Chicken Roasted In A Simple Crust

Thanks

Nance

wino · **Posted:** Tue Nov 05, 2013 2:41 pm

Can't help ya but I am VERY curious and will give it a try. THANKS :!:

jeanf · **Posted:** Tue Nov 05, 2013 3:00 pm

Nancy, my first thought was that the carving would be a nightmare and probably not worth the work involved. If I want moist chicken with skin I don't want to eat I'd cook the french chicken in a pot.

auntcy1 · **Posted:** Tue Nov 05, 2013 3:56 pm

jeanf wrote:

Nancy, my first thought was that the carving would be a nightmare and probably not worth the work involved.

Thanks Jean! That's exactly why I posted here. I just can't imagine how to carve it nicely but, if the taste is as impressive as the article makes it out to be I'm willing to give it a try. It's for a very small bird and only serves 2.

Cubangirl · **Posted:** Tue Nov 05, 2013 4:23 pm

I don't know about this one, but if it tastes as good as the rest of Barbara Lynch's food, it will be worth it.

ldkelley · **Joined:** Tue Dec 23, 2008 8:06 pm **Posts:** 935

I may try this on a turkey breast at some point. It would be easier to carve and the breast meat needs as much help as a chicken does.

--Lisa

auntcy1 · **Posted:** Tue Nov 05, 2013 7:18 pm

ldkelley wrote:

I may try this on a turkey breast at some point. It would be easier to carve and the breast meat needs as much help as a chicken does.
--Lisa

Great idea Lisa! I think I'll revert to that too. Thanks!!!

ldkelley · **Joined:** Tue Dec 23, 2008 8:06 pm **Posts:** 935

auntcy1 wrote:

Great idea Lisa! I think I'll revert to that too. Thanks!!!

Let us know how it comes out!

--Lisa

Cookaholics Bulletin Board

Chicken Roasted In A Simple Crust

Who is online