Ordinary whole chicken soaked in buttermilk, fennel, garlic, salt, pepper from early morning to afternoon.
Beer can up the cavity technique, a method I've avoided due to its obscenity to nature, and with a Pepsi can with some still in it because all the beer around here is in bottles.
Baked to 10 degrees beyond done the way I like it, so surprised to see the red bone. The temperature at the thigh was way too high for that yet there it is. The bird did not release any liquid although it did drip some fat. It browned unevenly. The white meat is tender and moist.
Simple velouté sauce
1.5 tablespoon butter
1.5 tablespoon flour
1.5 cups chicken broth
1 tablespoon sour cream
salt/pepper/chicken spices/nutmeg
2 comments:
Did you think of pouring some beer into an empty Pepsi can?
Yeah. I thought of that but I didn't want to waste a beer. Is the point to have beer steam? I don't know. Maybe it is. I don't think the Pepsi did anything special. I think the can brings heat directly inside the bird. I honestly don't know what the point is. I wanted the can to stand up the bird and it did work for that. It browns unevenly and unattractively set on a tray.
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