For many years I have been making this recipe. It involves splitting a
chicken in half and arranging on the perforated top of a standard
perforated broiling pan. In the bottom part of the pan you put thinly
sliced potatoes, tossed with salt and pepper. The whole thing cooks in a
very hot oven, with the chicken fat dripping down to season the spuds
which end up crispy and divine.

I can't find the recipe! I could probably come close from memory, but I
believe that the details, such as the thickness of the potatoes and oven
temp, need to be just right. If anyone has the recipe and can send it to
me, I will be very thankful.


--
Peter Aitken

On Mar 24, 2:00 pm, Peter A > wrote:
> For many years I have been making this recipe. It involves splitting a
> chicken in half and arranging on the perforated top of a standard
> perforated broiling pan. In the bottom part of the pan you put thinly
> sliced potatoes, tossed with salt and pepper. The whole thing cooks in a
> very hot oven, with the chicken fat dripping down to season the spuds
> which end up crispy and divine.
>
> I can't find the recipe! I could probably come close from memory, but I
> believe that the details, such as the thickness of the potatoes and oven
> temp, need to be just right. If anyone has the recipe and can send it to
> me, I will be very thankful.
>
> --
> Peter Aitken

This it?

http://www.iheartbacon.com/recipes/recipe.php?recID=80

-Tracy

On Sat, 24 Mar 2007 14:00:17 -0400, Peter A >
wrote:

>For many years I have been making this recipe. It involves splitting a
>chicken in half and arranging on the perforated top of a standard
>perforated broiling pan. In the bottom part of the pan you put thinly
>sliced potatoes, tossed with salt and pepper. The whole thing cooks in a
>very hot oven, with the chicken fat dripping down to season the spuds
>which end up crispy and divine.
>
>I can't find the recipe! I could probably come close from memory, but I
>believe that the details, such as the thickness of the potatoes and oven
>temp, need to be just right. If anyone has the recipe and can send it to
>me, I will be very thankful.


Do you still subscribe?
http://tinylink.com/?KMN5wdqFa7

--
See return address to reply by email

"Peter A" > wrote

> I can't find the recipe! I could probably come close from memory, but I
> believe that the details, such as the thickness of the potatoes and oven
> temp, need to be just right. If anyone has the recipe and can send it to
> me, I will be very thankful.

Did you look at the recipe Tracy posted? I saw another site
carried it. The name of the recipe is (I think) Chrisp-Skin
High-Roast Butterflied Chicken with Potatoes.

I saw them make that on their show, once. The potatoes looked
delicious.

nancy