Mine's different, prep is the same but it gets wrapped in a foil tent and in the oven for three hours at 140c then 40 minutes at 200c because roast potatoes, fall apart succulent and there's juice to make gravy with.
You don't need peppercorns .what you do need is onions, and he didn't put any onions. you can put a little bit of freshly ground pepper after the fact.
25 Comments
you can also make all kinds of amazing recipes with leftovers, I love making chicken salad sandwiches or wraps.
My mom (I love her still) would find a way.
Love you dude👌
The breast sauce got me 🤤
Lot of meat still left on that carcass
Go kick that fridge my man. Perfection
I completely agree with the wings comment. Thats the big reason why i keep buying rotisserie chicken from costco
I agree with everything he says ✌️👌
Only thing that beats roast chicken is roast duck
I love chicken
And repeat.
Not too mention how affordable it is.
“Free Range Chicken” none of that caged slaughter house crap
Chill out on the lemon bro
Mine's different, prep is the same but it gets wrapped in a foil tent and in the oven for three hours at 140c then 40 minutes at 200c because roast potatoes, fall apart succulent and there's juice to make gravy with.
I had no idea Lars Ulrich from Metallica could cook! m/ m/
Forget about chicken where is your fridge bro😂😂
Man oh man! I have learned so much from you, and now people I know say “that old hippie can cook”! I wish you were my grandson❤
This is perfect, listen to this man!! DO try it if you always buy ready made food.
Start cooking, and this recipe will set you up perfectly!
How much chicken stock do you need to make gravy?
You can also put some water under chicken to gat jello
Saving one of those chicken breasts for a salad or sandwich the next day is tip #6
It’s also so cheap. Every college student should know how to make this. You can feed a small family for under $10.
You don't need peppercorns .what you do need is onions, and he didn't put any onions. you can put a little bit of freshly ground pepper after the fact.
I like to brine it in salt, vinegar and some spices for about a day.
It makes the breast much more tender.