Thursday, September 14, 2006

5-hour chicken

Five hours + low (250°) heat = tasty.

5-hour chicken
My friend L made this for us once and it was spectacular. I have to admit that mine was not as amazing as hers. I'm not sure if it was the smaller chicken size, but the skin didn't have the same crispiness that hers did and the breast meat was slightly drier. I'll have to keep trying until I get it right. The cooking method is basically the same principle as the turducken, low heat, long cooking time.
[whole chicken, onion, salt, smoked paprika, onion powder, garlic powder, cayenne pepper, thyme, white pepper, black pepper]

5-hour chicken, smoked paprika mashed potatoes, sautéed vegetables

smoked paprika mashed potatoes
Can you guess which other spice I bought at Market Spice? Nothing beats fresh spices, that's for sure.
[russet potatoes, milk, half-and-half, butter, smoked paprika, salt, cayenne pepper]

sautéed vegetables
This is a very simple vegetable side. Since everything else was heavily spiced, I wanted to brighten it up with someting lighter.
[zucchini, red peppers, corn, salt, pepper, olive oil]


Anonymous Anonymous said...

welcome to our ranks.

: ) blue plate

19/9/06 23:40  
Blogger George said... has a whole new meaning! And at least we know that Danny's eating well ;-)

Antonija says she'll be a new regular visitor, so keep the flavors coming!


20/9/06 10:41  

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