Hmmm…an insane day at work. As the clock ticked and I knew I’d be back late all I could think of was how to short cut my dinner plan without compromising the flavour. On the weekend I thought about splitting a chicken and roasting it. I’ve done this in the past in a hooded barbecue. It worked like a dream and tasted great. This time, thanks to the salmon fishing queen (aka Barb) I can spike my chicken. I also added some chilli flakes and salt and pepper. The vegetables are where I did the short cutting. I was thinking of mashed potato but I brought home a heap of work and needed to use the roasting time for work.
In the end it looked and tasted okay. Best of all I have left over chicken.
- Crumbed chicken and mashed spuds (garydavidlum.com)
- Giblet casserole (droffal.wordpress.com)
- National fried chicken day (eatocracy.cnn.com)
- How to Cook Roast Chicken (answers.com)