tag:blogger.com,1999:blog-4833628955058077617.post4309645667058796370..comments2024-02-20T16:22:10.042-05:00Comments on Tuit Nutrition: Low Carb Cooking Class! -- Roasted Chicken & VegAmy B.http://www.blogger.com/profile/08471580967464668110noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4833628955058077617.post-33148685508948251362017-02-12T07:36:42.838-05:002017-02-12T07:36:42.838-05:00Excellent, I love a roasted chicken. Even better,...Excellent, I love a roasted chicken. Even better, IMO, is a slow roasted chicken. You get that luscious falling-off-the-bone tenderness and the fat renders out and it's all so much more yummy. Of course it takes longer, but it's worth it if you have the time. Lots of variations of time/temp but the beauty of it is that at the lower temp it's not so sensitive to time. You can keep it in longer and it won't dry out (within reasonable limits, of course). <br /><br />I usually start out with some high temp, like 425, for a half hour to get the browning going, and then turn it down to 275 for about 2.5-3 hrs. Uncovered. It's glorious.<br /><br />Another way to go about this is using a pressure cooker (I have an InstaPot). You can cook a chicken in under half an hour and get that falling-off-the-bone result. Downside is that you don't get the crispy skin, which is yummy.Nathannoreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-36081734347723010112017-01-28T18:07:31.752-05:002017-01-28T18:07:31.752-05:00I got that from my mother (95) who got it from her...I got that from my mother (95) who got it from her mother (90) be careful though, you can see from this how dangerous clean eating is . . .<br /><br />chris cAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-15786622346148397482017-01-26T19:25:04.085-05:002017-01-26T19:25:04.085-05:00Yes! Bacon! How did I forget that?! ;-) This sou...Yes! Bacon! How did I forget that?! ;-) This sounds great. I'll have to give it a try sometime.Tuit Nutritionhttps://www.blogger.com/profile/15708859914305178756noreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-46219324317412328262017-01-26T13:04:53.294-05:002017-01-26T13:04:53.294-05:00No boyfriend? A lovely girl, good writer that prep...No boyfriend? A lovely girl, good writer that prepares a savory roast chicken... Alone? If you give me a chance, we can prepare it (and other good things) together ;)<br /><br />Kisses, PCAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-65506268791878276792017-01-25T15:44:16.849-05:002017-01-25T15:44:16.849-05:00You missed out my favourite seasoning - BACON! I s...You missed out my favourite seasoning - BACON! I start the chicken upside down with a slice or two of bacon over the top, then halfway through the cooking I turn it right way up (theoretically more flavour is supposed to run into the breast meat this way) and stick a couple more bacon slices on the top leaving the previous ones underneath.<br /><br />The skin may not be so well browned but the bacon is!<br /><br />Also works with pheasants and partridges which I prefer - a friend shoots them<br /><br />Bon appetit! chris cAnonymousnoreply@blogger.com