thistlechaser (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
thistlechaser) wrote2010-12-22 05:34 pm
thistlechaser) wrote2010-12-22 05:34 pm
Entry tags:
Interesting recipe worked! (Mostly!)
When I considered this recipe, I worried people would say "What were you thinking?!" if it failed.
Incredible Chicken:
1 (4 pound) chicken, cut into pieces
1 teaspoon garlic salt
1/4 cup brown sugar
Bake at 375 for about an hour.
Since I'm just one person, I used one chicken bone-in breast (man, breasts are massive nowadays! ...no comments!). Based on the recipe comments, I covered it for the first half-hour, then uncovered it until it reached 165 (about another half-hour).
While it was tender and really really moist, it was a touch bland. (Seriously, it was barely sweet at all!) Still, it was good enough that I ate the whole thing, and I rarely eat a whole breast (...so much comment-potential in this post!).
I have another breast waiting in the fridge, so I think I'll do this again tomorrow night. I want to try uncovered longer so the skin gets more crispy, though I worry about the sugar burning (when I took the pan out of the oven, the fluid in the bottom was bubbling and just starting to turn back). A lot more garlic salt this time, too!
All in all, it was totally worth eating. Mmmm.
Incredible Chicken:
1 (4 pound) chicken, cut into pieces
1 teaspoon garlic salt
1/4 cup brown sugar
Bake at 375 for about an hour.
Since I'm just one person, I used one chicken bone-in breast (man, breasts are massive nowadays! ...no comments!). Based on the recipe comments, I covered it for the first half-hour, then uncovered it until it reached 165 (about another half-hour).
While it was tender and really really moist, it was a touch bland. (Seriously, it was barely sweet at all!) Still, it was good enough that I ate the whole thing, and I rarely eat a whole breast (...so much comment-potential in this post!).
I have another breast waiting in the fridge, so I think I'll do this again tomorrow night. I want to try uncovered longer so the skin gets more crispy, though I worry about the sugar burning (when I took the pan out of the oven, the fluid in the bottom was bubbling and just starting to turn back). A lot more garlic salt this time, too!
All in all, it was totally worth eating. Mmmm.