Dec. 23rd, 2010

thistlechaser: (Default)
Used a lot more garlic salt, and per [livejournal.com profile] quasilemur's suggestion, added some real garlic as well. (Mostly real? Pre-minced in a jar.) I wasn't sure what exactly to do with the garlic, so I just dabbed it on top of the brown sugar.

A number of comments mentioned adding a dab/pat of butter, but I forgot to do that both the first time and this time. Oh well!

I had intended to cook it for 45 minutes uncovered (for crispy skin) and then cover it the last 15 minutes, but after 45 minutes it was over 165, so!

The garlic on top is win. It's kind of odd to have sweet/garlic, but it works. The chicken is sweeter than last night too, not sure why (more sugar stayed on somehow?).

All in all, darned good chicken. Fast and easy enough for a weeknight dinner.
thistlechaser: (Default)
Used a lot more garlic salt, and per [livejournal.com profile] quasilemur's suggestion, added some real garlic as well. (Mostly real? Pre-minced in a jar.) I wasn't sure what exactly to do with the garlic, so I just dabbed it on top of the brown sugar.

A number of comments mentioned adding a dab/pat of butter, but I forgot to do that both the first time and this time. Oh well!

I had intended to cook it for 45 minutes uncovered (for crispy skin) and then cover it the last 15 minutes, but after 45 minutes it was over 165, so!

The garlic on top is win. It's kind of odd to have sweet/garlic, but it works. The chicken is sweeter than last night too, not sure why (more sugar stayed on somehow?).

All in all, darned good chicken. Fast and easy enough for a weeknight dinner.

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