Tea? (Part 2)

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Arch

Married to Night Train
Location
Salford, UK
Can't wait to get our telescope out again, just need a clear sky

NT used a slightly more spattery roller today, and ended up looking a bit like the night sky. I was thinking of ringing Prof Cox to come and look wistfully at him.
 

coffeejo

Ælfrēd
Location
West Somerset
Going to see Les Mis tomorrow :hyper:

And can't wait for the lolcat version:
le miserable.jpg
 

TheDoctor

Noble and true, with a heart of steel
Moderator
Location
The TerrorVortex
I shall give you a verdict later.
The idea is that the chicken steams on the inside, so you get loads of moist succulent meat. It roasts on the outside, so you get loads of crispy seasoned skin.
Plus I get a :cheers: now !
 

coffeejo

Ælfrēd
Location
West Somerset
I shall give you a verdict later.
The idea is that the chicken steams on the inside, so you get loads of moist succulent meat. It roasts on the outside, so you get loads of crispy seasoned skin.
Plus I get a :cheers: now !
Recipe says you can use half a tin of baked beans instead and then serve the butt beans as a side dish. Wrong on so many levels.
 

TheDoctor

Noble and true, with a heart of steel
Moderator
Location
The TerrorVortex
Eat butt beans?
That sounds very, very wrong.
 

Arch

Married to Night Train
Location
Salford, UK
I know he's clever and articulate but I find him a tad too smarmy for my liking (Brian Cox, I mean) :laugh:

NT pointed out watching Stargazing Live the other night, that he's not all that articulate, when not scripted. He ums and ahs a lot and doesn't finish sentences.

I do like him on the radio, on The Infinite Monkey Cage. He's always willing to make fun of himself.
 

TheDoctor

Noble and true, with a heart of steel
Moderator
Location
The TerrorVortex
random stuff 001.jpg



Well, there it is.
I rubbed the chicken all over with chilli oil, then a generous layer of garlic salt, herbs and pepper.
Crack the tinny, pour half the contents into a glass :cheers: and up-end the chook onto the tin. Into the oven for 90 mins, with the par-boiled spudsies and stuffing balls going in at T-20.
And it was fantastically good (said he, modestly:whistle:). Tender, moist, falling-off-the-bone meat, and acres of crispy tasty skin. I shall never roast a chicken any other way :thumbsup:
I could have poured more of the beer out beforehand though. Maybe 2/3 into the glass next time...
 
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