Food and food photos mostly but I try to share a bit about how I come up with the food I present here. They are dishes that I cook and eat everyday. Nothing is specially created for the blog and most of the photos are just taken with my phone. I want to show that eating well and investing the time to cook is not that hard nor time consuming and can be a lot of fun.
Friday, May 24, 2013
Iron Skillet Roasted Half Chicken Under a Brick
Brined, rubbed with rosemary, thyme and salt for a crispy skin then roasted on a bed of onion greens and garlic cloves.
I placed the green tops of some onions on the pan to keep the chicken off of its fat. For the first 25 minutes, I weighed down the chicken with a preheated foil wrapped brick. For the last 10 minutes I removed the brick and cranked the oven to broil to finish off the skin to get it crispy and gold.