Kayelle
Chef Extraordinaire
Tonight I'm doing a standing chicken on wine instead of beer. I'll be adapting GG's method of seasoning well under the skin and brushing it with Soy Sauce. The seasonings will be this blend from Penzeys. https://www.penzeys.com/online-catalog/bangkok-blend/c-24/p-13/pd-s I know we both agree that a standing chicken should be roasted at 425f.
Some stir fry veggies, and jasmine rice for the SC should work out well.
What's on your plate for tonight?
Some stir fry veggies, and jasmine rice for the SC should work out well.
What's on your plate for tonight?
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