A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!
Directions for: Roast Eight Winged Bat
Ingredients
1 roasting chicken
6 whole chicken wings
Salt and pepper
Honey
Directions
1. Preheat your oven to 375 degrees.
2. Cut the legs off of the chicken and reserves for another use. Place the bird in a roasting pan.
3. Cut a slit at the joint of each chicken wing between the 'drum' and the 'flat', so that they will stay open when cooked.
4. Place 2 chicken wings into the cavity of the bird so that the wing tips splay out of the opening. Place 2 wings at the neck of the bird, so that they too are protruding. Make a deep slit into each breast and insert a wing into each slit.
5. Season with salt and pepper. Baste the bat with the honey before it goes in the oven. Roast in the oven until a meat thermometer inserted into the breast reads 165 degrees, about 1 hour and fifteen minutes or 20 minutes per pound.
See more: Main, North American, Kid-Friendly, Poultry, Halloween, Chicken, Roast
Post a Comment
Post a Comment