Friday, November 07, 2003

Roast Chicken

Wow, I forgot to mention my mother-in-law when I wrote that post about great cooks below. She is one helluva great cook -- and a Chinese cook to boot, which means she it enormously resourceful and knows her way around a kitchen like nobody's business.

She taught me how to roast a chicken the Chinese way -- with a generous shake of garlic salt on the skin, but otherwise no other preparations (just be sure the chicken is clean, all parts removed from the cavity -- believe it or not I left them in the first time I ever cooked one). Oven very hot at 450. Cook for about an hour. The chicken has a very crunchy skin and great soft, self-basted meat. Delish!