BBC Good Food

03 December 2008

Tested

"Gorgeous recipe; I used 2 chicken legs (to serve two) rather than a whole chicken. I also shoved a wedge of lime (I would normally use lemon, but I only had lime. Still tasted great though), an unpeeled clove of garlic, and some thyme under the legs while roasting. Because I only had to cook this for 40 mins, I used shallots rather than red onions, as I didn't think red onions would cook well enough in that time. I added the glaze after cooking for 10 mins. I felt the glaze was a little runny (perhaps the balsamic I was using), and having had a look at some other glazes, will try doubling the amounts of balsamic with only 1 tbsp honey, and then boiling to reduce by half. Think it will create a better glaze. "

03 December 2008

Tested

"These freeze beautifully, and are perfect when you need to grab something out of the freezer for a quick meal. I make about 4 batches at a time, and generally cut the chicken into strips first, as then it defrosts quicker. If you lay the breadcrumbed strips on a tray and put them in the freezer, they'll freeze and keep their shape. You can then just throw them into a icecream tub. I also add the lemon juice as well as the zest to the breadcrumbs and season the flour."

04 June 2008

Tested

"Does anyone think it would be possible to cook the pie filling (minus the eggs), freeze it up in separate batches, and then also freeze the pie lids (uncooked) and then defrost it all, put it together, and then whack it in the oven until pastry lid is cooked? Me and the bf will never manage a whole chicken, but it is so much cheaper than using individual breasts. I might just try it and see :)"

23 May 2008

Tested

"Perfect texture, lovely and light, not too dense. I added a squeeze of lemon to milk to mimic buttermilk, as advised above. Worked a treat."