Fancy a gluten free dinner? Try this.
There are so many ways to roast chicken in the hopes of keeping the breast moist:
1) Roasting the bird on its back and then a final tan on the breast;
2) Using a roasting bag;
3) Covering the bird with foil in the oven for half the cooking time;
4) Roasting the bird on the sides;
5) Stuffing butter under the skin of the breast;
6) Wrapping the bird in bacon;
The list goes on. This way is my Mom’s way:
7) Roasting the bird fast and furious.
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For a small bird I love to roast it my Mom’s way, because on a weeknight, no one has time to faff around the oven. My tip is to always buy the same size birds so that you know exactly how long to roast it for. If you have more people coming to eat, then just add another bird and embrace the left overs in a sandwich or a stir-fry the next day.
-Recipe Serves 2-4-
– THE INGREDIENTS –
– THE RECIPE –
