There are few foods I enjoy more than a classic roasted chicken — except for, possibly, potatoes cooked until crispy in the fat from that roasting chicken. With this classic one-skillet dish, the bird and the spuds cook in sync and turn richly golden in the extra-hot oven — the chicken fat trickling down to amp up the already-rich flavor of Yukon Golds. This, my friends, is true kitchen synergy.
from Recipe | The Kitchn http://ift.tt/1X5Twxc
via IFTTT
Aucun commentaire:
Enregistrer un commentaire