I dreamed I made it last night and it was great.

It might be time to make it.

lol

On Mon, 14 May 2007 13:44:44 -0400, "cybercat" >
wrote:

>I dreamed I made it last night and it was great.
>
>It might be time to make it.
>
>lol
>
Hehehehe. It's not my chicken, but from Marcella Hazan, that doyenne
of Italian cookery. It's in her book, More Classic Italian Cooking.

If you make it soon, I have a tip for you (and others that fix this
recipe.
This comes from reading the forums at eGullet.

I have occasionally had problems with the breast skin sticking to the
bottom of the pan after it's stint roasting upside down for about
20-25 minutes. This subject came up on the forums where folks were
discussing roast chicken and this recipe. A number of folks
suggested rubbing the skin over the breast with a tiny dab of oil, and
then going ahead and roasting it as directed.
I did this the last few times I made it, and it worked well.

Hope you enjoy it.

Christine

"Christine Dabney" > wrote in message
...
> On Mon, 14 May 2007 13:44:44 -0400, "cybercat" >
> wrote:
>
>>I dreamed I made it last night and it was great.
>>
>>It might be time to make it.
>>
>>lol
>>
> Hehehehe. It's not my chicken, but from Marcella Hazan, that doyenne
> of Italian cookery. It's in her book, More Classic Italian Cooking.
>
> If you make it soon, I have a tip for you (and others that fix this
> recipe.
> This comes from reading the forums at eGullet.
>
> I have occasionally had problems with the breast skin sticking to the
> bottom of the pan after it's stint roasting upside down for about
> 20-25 minutes. This subject came up on the forums where folks were
> discussing roast chicken and this recipe. A number of folks
> suggested rubbing the skin over the breast with a tiny dab of oil, and
> then going ahead and roasting it as directed.
> I did this the last few times I made it, and it worked well.
>
> Hope you enjoy it.
>
> Christine
>
>
I agree completely about Marcella Hazan. She walks you right through it,
the way
Julia Child did. Both wrote tried and true recipes, though what I like about
both authors is that over the years they refined their recipes. If they
wanted to change something, they also did it in print.

BTW, the "Julia Child" of Indian Cooking is Julie Sahni.
http://amazon.com/s/ref=nb_ss_ol/102...ds=julie+sahni
If you're in a large metro area, head for the Indian market, buy the spices
for 10% of what you
pay at the Safeway and plunge ahead.

Kent

"cybercat" > wrote in message ...
>I dreamed I made it last night and it was great.
>
> It might be time to make it.
>
> lol
>
>

It sounds good to me now...thanks

kimberly...who was wondering what to make tomorrow for dinner guests
--
http://www.youtube.com/watch?v=qCDbWRzbG1M
"I told you this was easy"

On Mon, 14 May 2007 17:33:20 -0400, Christine Dabney
> wrote:

>
>If you make it soon, I have a tip for you (and others that fix this
>recipe.
>This comes from reading the forums at eGullet.
>
>I have occasionally had problems with the breast skin sticking to the
>bottom of the pan after it's stint roasting upside down for about
>20-25 minutes. This subject came up on the forums where folks were
>discussing roast chicken and this recipe. A number of folks
>suggested rubbing the skin over the breast with a tiny dab of oil, and
>then going ahead and roasting it as directed.
>I did this the last few times I made it, and it worked well.

What about resting it on a silpat mat?

--
See return address to reply by email

On Mon, 14 May 2007 19:09:45 -0700, sf wrote:


>>I have occasionally had problems with the breast skin sticking to the
>>bottom of the pan after it's stint roasting upside down for about
>>20-25 minutes. This subject came up on the forums where folks were
>>discussing roast chicken and this recipe. A number of folks
>>suggested rubbing the skin over the breast with a tiny dab of oil, and
>>then going ahead and roasting it as directed.
>>I did this the last few times I made it, and it worked well.
>
>What about resting it on a silpat mat?

This is easier..plus I don't usually like a nonstick surface.

I want a fond to form..for the gravy/juice to pour over the chicken


Christine