It can be a bit boring cooking just one piece of chicken for your meal for one.
I often cook my chook on something, like some quinoa rice, or pearl barley couscous or even some ramen noodles.
Roasting these starchy carbs under the piece of chicken has two benefits. The juices from the chicken infuse into whatever it sits on and the roasting ensures the rice or couscous or noodles come out crunchy for some added mouthfeel.
So I’ve taken up another hobby! Podcasting. A friend at work likes to hear medical fun facts and I thought I could put them together and made a podcast about them.
Would you like to hear some Medical Fun Facts? Check out the link https://drgarylum.com/blog/
I’m having trouble with my flash player so I couldn’t watch your podcast but your chicken certainly looks good.
Thanks very much Karen
The YouTube video is short and simple at https://youtu.be/BBUMSi6mqas
This looks amazing and now I’m hungry
Thank you very much Michelle
How gross are these medical fun facts?
Gross but fun!!!
Well done Gary on your podcast! I must admit that I had no idea about the difference between colonisation, infection and disease!
Thanks for listening Lorraine. I just need to remember when I’m speaking about medical fun facts not to get mixed up with Yummy Lummy stuff 😃
Cooking for one IS a challenge. I always end up cooking at least 2 portions and having the 2nd one the next day for lunch or dinner. I have to start cooking legs more often. 🙂
I can’t remember the last time I cooked a whole chook. I prefer the dark meat. I find breast meat to be dry and stringy even when I do everything to keep it moist.