so I used the legs, thighs and wings. (I saved the breasts for another meal, and the carcasses for stock.)
So good! The long slow cooking (mine took about 1-1/2 hours) gave such juicy meat. I basted several times. There was a lot of fat in the pan which I poured off and discarded, but it did it's work keeping the chicken so moist. Leftovers were delicious--none of the off taste you can get from reheating chicken. I guess that's due to the slow cooking too.
Tweaks: I used Sriracha instead of Tabasco, and I added some Chinese 5-spice mix which I need to use up. It added a really nice fragrance.
This is a keeper!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85589
So good! The long slow cooking (mine took about 1-1/2 hours) gave such juicy meat. I basted several times. There was a lot of fat in the pan which I poured off and discarded, but it did it's work keeping the chicken so moist. Leftovers were delicious--none of the off taste you can get from reheating chicken. I guess that's due to the slow cooking too.
Tweaks: I used Sriracha instead of Tabasco, and I added some Chinese 5-spice mix which I need to use up. It added a really nice fragrance.
This is a keeper!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85589