It wasn’t until preparations for cooking began that I realised that it came with its own foil roasting tin with detailed instructions. Just season with salt & pepper & cook for the time shown on the label – no fat added. Good for untutored or unconfident cooks, but I know the right way to do it – based on the Penguin Cordon Bleu. Produces a fabulous crispy skin, involves lots of lovely butter
Then I had second thoughts – why not try it their way, just to see. Even though the baking tray looks small (no room to breathe) I don’t have the giblets to make a proper job anyway
Worked a treat, cooked just so, in the time specified. But didn’t taste of anything very much. Nor, crucially, did it leave the house (or even just the kitchen) permeated with delicious aromas
There was still half a chicken to be eaten cold last night. I made up for Sunday’s lack of scentsation by doing a dish of rice perfumed with cardamom & cloves & some very buttery leeks with lemon juice & black pepper
There is still enough meat to eke out for dinner tonight. With the weather so abysmal, at the moment my mind is turning towards dumplings – in July!
Then there will be the carcase, for soup. Is that prophylactic for flu?
PS that will be 4 meals for well under a tenner, what with the chicken being on special offer
Link
Penguin Cordon Bleu Cookery
Related post
