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b3ngal

United States

Member since Nov 2012

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Reviewed Chicken in Milk

Nov 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is my favorite way to roast chicken. Tightly cover the pan while the bird roasts so that more fragrance and flavor permeates the meat; this also eliminates the need for basting. After it's done and while you're slicing the meat, simmer the sauce with a generous sprinkling of flour - it's so much better thickened. I use an 8-pound roaster, qua"

Reviewed Braised Escarole with Garlic and Lemon

Nov 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Definitely only for palates accustomed to bitterness. Maybe blanching then braising for a shorter time might help. One cup of water/broth is enough."

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