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Diffstat (limited to 'cookbook/recipes/roast-chicken.org')
| -rw-r--r-- | cookbook/recipes/roast-chicken.org | 5 |
1 files changed, 3 insertions, 2 deletions
diff --git a/cookbook/recipes/roast-chicken.org b/cookbook/recipes/roast-chicken.org index 2bfe52a..e9f2c38 100644 --- a/cookbook/recipes/roast-chicken.org +++ b/cookbook/recipes/roast-chicken.org @@ -1,6 +1,6 @@ #+TITLE: Stupid Simple Roast Chicken Parts #+DATE: <2025-05-31 Sat 14:15> -#+TAGS: difficulty:easy cuisine:american flavor-profile:savory dish-type:meat dish-type:main +#+TAGS: difficulty:easy cuisine:american flavor-profile:savory dish-type:protein dish-type:main #+COOKBOOK_THUMBNAIL: roast-chicken-thumb.jpg #+COOKBOOK_PREP_TIME: 20 min #+COOKBOOK_COOK_TIME: 120 min @@ -30,7 +30,8 @@ This becomes incredibly economical when you use the bones for stock and use the 1. Separate the thigh and drumstick for each leg quarter. If you're inexperienced, you can bend the leg to get an idea of where the joint is. You want to be cutting the cartilage, not the bone. 2. Place the wire rack over the baking sheet. You may need more than one baking sheet or wire rack to cook all 10 lbs of the chicken. -3. Combine the flour, corn starch, and seasoning in a large bowl, and dredge each chicken piece thoroughly in the mixture. It helps to treat one hand as the "dry hand" that touches the flour and chicken that's been coated in the flour, and one hand as the "wet hand" that touches the uncoated chicken. +3. Combine the flour, corn starch, and seasoning in a large bowl, and dredge each chicken piece thoroughly in the mixture. + 1. It helps to treat one hand as the "dry hand" that touches the flour and chicken that's been coated in the flour, and one hand as the "wet hand" that touches the uncoated chicken. 4. Lay each piece on the wire rack and bake for 2 hours at 275°F. 5. When you're ready to serve, portion off the amount you want to eat and air fry at 350°F for 15 minutes. Let cool in the basket for at least 2 minutes. |