Average Reviews:
(More customer reviews)And then I purchased this book after a recommendation from a friend. Boy did I have a lot to learn.
One of the most vexing issues for me was crispy skin - I could never get mine crispy enough. I learned that if I allowed the chicken to 'dry out' overnight in the refrigerator (or for at least 8 hours) the resulting roasted bird would be tender with a crispy skin.
I also learned a little more about brining. Again, I thought I knew all I needed to know, but it turns out I was over-brining my birds. With a little tutoring from this book, I scaled back the brine time and the resulting chicken was perfect.
I've served the olive and fennel-roasted bird to friends and it was a huge hit - it is surprising, delicious, and aromatic.
I really can't say enough good things about this cookbook. It is written with detailed pantry lists, so no matter how obscure the ingredient the author calls for, there's a detailed explanation and description. Recipes are easy to follow and easy to execute. The leftovers are fun and creative.
Click Here to see more reviews about: A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken Plus 80 Delectable Recipes
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