Re: [CH] hot roast
RisaG (radiorlg@yahoo.com)
Sun, 20 Oct 2002 19:18:12 -0700 (PDT)
I do something similar with chicken or a beef roast -
make slits in the fat (on beef) or in skin of chicken,
stuff with garlic slices and jalapeno slices and then
roast. Yummy.
If doing a beef roast, put it in a slow oven (250
degrees) for 5 hours. If doing a chicken, about an
hour or so.
I have also done this with a venison roast and it was
outrageously good. A friend from Texas told me of
this.
RisaG
--- "Amber ..???.." <karjah@hotmail.com> wrote:
> i do a varition on a roast chicken,red
> chillies,kaffir lime leaves,lime and
> just whatever i feel like throwing in all chopped up
> small and worked into
> butter,then i stuff the butter under the skin at the
> breast,and pack a
> little around the outside of the drumsticks .
> throwing it on a biscuit rack rather sitting in a
> roasting dish means i can
> justify all that butter because the majority drips
> off lol.
> it's great,self basting beautifully flavoured roast
> chicken,and i just vary
> the heat -no. of chillies -depending on who i'm
> cooking for
>
> Amber Leonard
>
>
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