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A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken Plus 80 Delectable Recipes

Recent Reviews

Tandoori Style Roast Chicken reviewed by bleutulip

28th January 2013

The seasonings were very tasty, although the breast pieces were just a tad bit dry. The dark meat was perfect. I'd probably take the breast pieces out about 10 minutes before everything else to ensure even cooking. I'd definitely make this recipe again.
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Roast Chicken with Basil, Scallion, Lemon Butter, and Potatoes reviewed by bleutulip

17th January 2013

My husband prepared this for dinner, and it turned out great. The skin was perfectly crispy, and the meat was nice and moist. It's a very beautiful dish, too.
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Lentil Soup with Roast Chicken, Swiss Chard, and Parmigiano-Reggiano Cheese reviewed by bleutulip

13th January 2013

This was good, but I felt like it needed another layer of flavor to make it great. Maybe a splash of balsamic or white wine, or some fresh thyme and parsley? I did use the parmigiano reggiano rind in the stock, and I think that helped. I also needed to...
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Greek Roast Chicken with Caper Butter, Roast Lemons and Skordalia reviewed by jenncc

11th February 2012

Love this roast chicken! It came out moist and flavorful with a wonderful crispy skin. The caper butter was easy to assemble and gave just the right amount of tang and saltiness to the bird. I didn't make the Skordalia - but I will in the near future....
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