SEEING-TO-BELIEVE
Head Chef
the recipe wasn't successful for me
We don't even know what you liked about the recipe when you saw it or what you were expecting. I can't recommend a different recipe for "this" when I don't know what you were hoping for.maybe later i will explain.
in the meanwhile. if you know another better recipe let me know..
I don't think there is excessive garlic, but I really like garlic. I wonder if it was burnt. With all that honey, that could easily have been a problem.Aside from the overdose of garlic it actually sounds fine.
Chef rule #27 (or #1) Use a larger pan. Crowding the food too tightly into a pan too small for the amount of food creates steam, not browning. Using a larger pan leaves room around the food for the liquid and fat to run off, and evaporate or reduce somewhat.the main problem was all the liquid that drew out of the chicken while in the oven.
it was more steaming than roasting.
so i turn the heat much higher..
I find the use of both fresh and powdered garlic in the same marinade odd. I would be inclined to just use the fresh, adjusting the quantity if necessary.Yes, I like garlic too but the fresh and then the powdered seems a bit of overkill to me. However, need to go back and check quantities again.
I do also agree, things with honey need to be monitored carefully so as not to let that sugar burn. That could certainly be a problem.
ditto ditto dittoChef rule #27 (or #1) Use a larger pan. Crowding the food too tightly into a pan too small for the amount of food creates steam, not browning. Using a larger pan leaves room around the food for the liquid and fat to run off, and evaporate or reduce somewhat.
And yes, that recipe has a lot of liquid, plus all the fat from the skin to run off.