When I was a child, a weeknight quick meal was often contain canned pineapple rings, sliced tomatoes and Shake 'n Bake. It 'was as simple as pouring the seasoning in a bag and added the chicken to coat, shaking, and then bake. What I've been to Shake 'n Bake, my mother always chicken thighs and drumsticks for the meal, which was set up perfectly for a dark meat junky like me. As an adult I have always unselfishly give the juicy, fleshy thighs, my two boys. Tired of my martyrState, I decided it was time for the proverbial bull by the horns and a drum stick exclusive meal. This recipe is one I found in the food magazine set.
In his recipe for whole chicken (with a larger amount of mustard) are used. As I get out of love with the whole roasted chicken with chicken meat is suitable for easy weeknight meal. The rods are in a paste of Dijon mustard, covered with fresh thyme and shallots. After the release of ChickenRest, easily put in the oven and - voila - delicious, juicy chicken with minimal effort.
The first step is, Dijon mustard, chopped shallots, garlic, fresh thyme, chopped salt and pepper in a bowl. This paste is rubbed generously on the eight chicken thighs, which are then covered, refrigerated, and then rest for 1-2 hours.
The roasted chicken for 20 minutes. Remove the pan from the oven and sprinkle an additional 1 tablespoon olive oilchopsticks. The heat of the oven turns on up to 350 degrees F and roast chicken is for another 20-30 minutes, or until the chicken is deep golden brown outside. The internal temperature of chicken should be 170-175 degrees F when a thermometer inserted in thickest part of one of the sticks and green juices. After solving the chicken rest for about 10 minutes, are juicy, golden-brown sticks ready to eat.
This is a simple andcheap meal that the whole family will love.
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