Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Making 'Perfect' Chicken as Fun as Eating It

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Making 'Perfect' Chicken as Fun as Eating It

Article excerpt

[Re: "A Hot Story: Roasting at 450 Has Plenty of Advantages" by Marlene Parrish, Food & Flavor, Feb. 23:]

My family and I gathered the other night to try the One-Hour Perfect Oven-Roasted Chicken recipe, a group in age from 8 to 80- plus. I have to say in over 60 years of marriage I never had so much fun in putting a meal together. At times we were weak from laughing, especially while reading your directions. One of my guests is a WWII Air Force vet, and he said they had a kind of drill-sergeant tone.

I was in charge until the time came to put the bird in the oven. At that point my son-in-law, as the biggest and strongest, took over. I couldn't lift that skillet by itself; add a 6-pound chicken and it was totally not going to happen. Since the chicken was slick with oil, and I have never been able to "tuck the wings" anywhere (easy for you to say), we just let them hang. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.