Finger Licking Delicious.
Sweet and Sour
with potatoes and carrots
Look what I made...another Chicken Roast...but, not just any roast...or by just any regular cooking method.
I'm so excited to share my latest Chicken Roast experiment.
So, how did my moment of glory come to be.
Let me backtrack a little.
now what? Do I freeze it for another day? "
especially considering it would take practically 2 more
days to get it to thaw in the fridge.
My mind was going back and forth
on the decision of whether to
just stuff it in a pot
and make my very tasty
chicken tomato soup...
get myself psyched and just roast that bird.
I did have some potatoes and carrots that were on the verge of calling it quits.
Alright...I finally convinced myself.
All the elements were in place.
Supper was going to be had much later since Hubby informed me...
of his slight over-time, hence, more time to get things done.
I just would never have imagined that of all suppers...
when you least see it coming?
yielded juicy, evenly cooked meat.
I searched and tried many of the very popular recipes
I also went with three varied descending oven temperatures.
Here’s just a few notes before detailing the following recipe.
. Size and kind of dish: To properly fit the chicken along with the veggies...you'll need to adjust the size of the heat- proof casserole dish. I used a deep (heat-proof) oval 'corning ware' dish with a cover. Any 'Dutch oven' * pot of good quality will do fine.
Cooking time: about 2hrs.
. Use a very large heat-proof dish with cover.
. Peel and slice the vegetables in reasonably medium sized pieces. Place and spread them throughout the perimeter of the heat-proof dish.
. Fill the chicken cavity with half the salt. Then, place the chicken breast side DOWN, with wings tucked under and into the middle of the dish.
. Pour the LIQUID mix slowly over the chicken and vegetables.
. Place the dish with lid cover and into the oven.
. Begin the cooking process at 425F/220C/Gas7 for the first 30 minutes.
. Take the chicken out to turn it around in order to finish with the breast side UP. Take this opportunity to toss the vegetables around in the juice and pour some liquid over the chicken.
. Turn down the oven heat to 350F/180C/Gas4.
. Put the chicken back with cover into the oven for another 45 minutes.
. For another 45 minutes ...lower the heat to 300F/150C/Gas2 and take the cover off so that some of the juices can evaporate and the chicken will get its golden crispy glow.
. Basically, when you're coming towards the end of the cooking time...slowly test if the chicken leg slightly detaches itself. This is a very good indication of doneness and tenderness.
. Take it out of the oven...and serve right away.