koko wrote:
> On Mon, 27 Jul 2009 12:54:30 GMT, "ViLco" > wrote:
>
>> koko wrote:
>>
>>> Dinner tonight
>>> http://i32.tinypic.com/2nvcbw0.jpg
>> Very nice and tempting skin color, a perfect orange-golden
>> Did you use something yellow, as saffron for example, or was it just the
>> baking? If just the baking, congrats
>
> I basted the bird with melted butter and sprinkled it with some
> Lawery's seasoned salt and some chopped up lemongrass. I started it on
> the upper rack of the oven then when it was getting nice and golden
> lowered the rack so it wouldn't over-brown.
> Guess I'll have to give the browning credit the the seasoned salt. I
> think one of the ingredients is paprika.
>
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 07/25

Koko Your post reminded me of an experiment that I had hitherto forgotten.

We had just moved and not a lot of ingredients were about
the place
So one large roasted chicken (that had thawed on the tip up in what we
call an esky) half a bottle of paprika some olive oil
half a jar of honey salt peper and lemons were on the tree
and some bread and a couple of onions

Put the bread and onions with some lemon rind into the blender we just
unpacked (this is about 2 am )

Sort of stuffing mix
Then coated the bird with tiny bit of olive oil lots of honey and
lemon juice and paprika roasted in similar manner as you .

Came out with great crispy skin and tasted lovely with the opened
champers

Must try that again


Koko I must say have yet to see a recipe you post that does not make
my mouth water or persuade a try out . Thanks for all your posts and
efforts .