Chef Judi’s Dish – 7/24
explanion of what is going on here at chef judi’s kitchen is we had an oven and stove top pan that didn’t quite live up to its reputation. >> that i have 15 years or so that i always take and roast my chicken and make the pan gravy. slight change. we are still going to do this. >> i’m making bone in chopped chicken breasts. now the good news is they’re on sale at fresh mark. you want to go over $2.49 a pound. i love that price. >> that is good. >> if you’re not going to eat the skin, cook it with the skin because it’s egg go to drip in all that beautiful flavor, and you can always move the skin afterwards. what i do just like with my turkey on thanks giving, i make a combination, garlic sauce, herb did he proance, and i rub it. make sure that you rub both sides of the chicken. the number one people have trouble with seasoning is because they don’t, season it enou get it all the way cover
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