Subj : St. Pepin 04
To   : All
From : Dave Drum
Date : Sun Feb 21 2021 01:28:32

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jacques Pepin's Basic Roast Chicken
 Categories: Five, Poultry
      Yield: 4 Servings

  3 1/2 lb Chicken
           Salt & ground pepper

  Set the oven @ 425+|F/218+|C.

  Sprinkle the chicken inside and out with the salt and
  pepper and fold the wings akimbo to position them closer
  to the body. Place the chicken on its side in an
  oven-safe skillet, preferably cast-iron.

  Place the chicken in the skillet in the oven and cook
  for 20 minutes, then turn the chicken over and cook
  another 20 minutes. (By cooking the chicken on its
  sides, the juices stay in the breast and, since only the
  back is exposed, the chicken does not need constant
  basting.) Finally, turn the chicken onto its back, baste
  it with the cooking juices and continue to cook 10
  minutes. It should be golden in color.

  When the chicken is cooked, cut it into pieces and
  serve, with the drippings on the side.

  By: Jacques Pepin

  Yield: 4 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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.... Discoveries are often made by not following instructions...

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