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how to bard?
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aem
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wrote:
> i'd like to experiment with barding a chicken before roasting it.
{snip]
It's quite rare to bard a chicken. The technique is usually for a
denser kind of meat. If your roast chicken is too dry, you may just be
overcooking it. Or, if it's a true roaster over, say, five pounds, you
might cook it breast side down for half the time and then turn it over
to finish.
-aem
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