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Old 10-24-2010, 06:21 PM   #11
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One thing I learned in school was to take thick slices of potato (about 3/4") and enough to cover the bottom of the chicken/turkey. we added a little olive oil to the bottom of the roaster, then the potato slices and put the bird on top. we then tossed potatoes, carrots, onions, etc. in a little olive oil and herbs and set them around the roast. These were the veggies to be eaten. When all was done, everything was removed from the pan and the potato slices sopped up all the chicken fat. The crunchy bottom was wonderful to eat and some of the upper flesh holding all the flavour was used in the gravy (it just dissolves). I don't do it any other way any more.
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Old 10-24-2010, 08:41 PM   #12
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Quote:
Originally Posted by LPBeier View Post
One thing I learned in school was to take thick slices of potato (about 3/4") and enough to cover the bottom of the chicken/turkey. we added a little olive oil to the bottom of the roaster, then the potato slices and put the bird on top. we then tossed potatoes, carrots, onions, etc. in a little olive oil and herbs and set them around the roast. These were the veggies to be eaten. When all was done, everything was removed from the pan and the potato slices sopped up all the chicken fat. The crunchy bottom was wonderful to eat and some of the upper flesh holding all the flavour was used in the gravy (it just dissolves). I don't do it any other way any more.
That's a great idea LPB. I'll try that next time instead on using celery ribs to keep the meat from sticking to the bottom. I've been losing all that great flavor.
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Old 10-25-2010, 05:01 PM   #13
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Have done it many times, many different ways, never had any problem, I bet it was a fluke(sp?). Try it agai.
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Old 10-25-2010, 05:11 PM   #14
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For some reason, I have never tried it. It always just seemed so greasy to me. One of these days I will have to give it a try.

Barbara
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Old 10-25-2010, 05:40 PM   #15
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Potatoes will happily sit beside any roast and brown well, but potatoes in with roast goose, brown and crispen up something divine.
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Old 10-26-2010, 06:43 PM   #16
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Possibly you may need a bit more oil, I use olive oil on my dish and it does stick a bit but vegetable lumps in the gravy are quite tasty, and its less washing up!
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Old 10-26-2010, 06:50 PM   #17
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For a beef or pork roast, potatoes are fine, but for chicken... I use a vertical wire rack for baked/roasted chicken. I like the way the interior is opened up for cooking all of the way through. I bake just the chicken by itself, with no vegetables. For those, I often roast them by themselves just before the chicken. I use a different time and temp. for those.
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