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cat80

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Reviewed Chicken with Forty Cloves of Garlic

Jan 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

My original comment did not post. Ill try again. I like most of Ina's recipes but usually cut back on the recommended salt, butter, and cream. I don't think an abundance of salt and fat "adds flavor". Food has its own delicious natural flavors. I did try this one as written. After browning I drained more than 1/3 cup chicken fat out of the pa"

Reviewed Chicken with Forty Cloves of Garlic

Jan 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

My original comment did not post. Ill try again. I like most of Ina's recipes but usually cut back on the recommended salt, butter, and cream. I don't think an abundance of salt and fat "adds flavor". Food has its own delicious natural flavors. I did try this one as written. After browning I drained more than 1/3 cup chicken fat out of the pa"

Reviewed Chicken with Forty Cloves of Garlic

Jan 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Correction to my previous post. That was about an inch of fat (not 1/2) on the surface of the sauce, a good portion ot it."

Reviewed Chicken with Forty Cloves of Garlic

Jan 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

I love many of Ina's recipes but usually have to cut down on the butter, cream, and salt in her recipes. I really dont think over salting food and saturating recipes with fat "adds flavor". Food naturally has good flavor, and I felt that this recipes masked the delicious flavors of the garlic and chicken. After browning, i discarded about 1/3 c"

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