- Feb 12, 2018
Omg, the carrot! And they made sure to film it from several angles for full effect!
The amount of butter and that carrot insertion were rather gratuitous.
I almost want to make it out of morbid curiosity, but I really don’t want to waste five pounds of butter and a chicken!Can we talk about the amount of butter??? That final dish is 50% fat by weight and 80% fat by calories. I actually thought it was a parody account ...
Nope, I don’t add any kind of fat to anything unless it’s absolutely necessary, and then it’s the bare minimum.Naw.. there's skin on the chicken, no need for the butter. the other recipes look too hard. Chefclub I believe is a British site. Do British people make this type of food?
Nope, I don’t add any kind of fat to anything unless it’s absolutely necessary, and then it’s the bare minimum.
Have you tried the Zuni Cafe roast chicken? It's a classic: https://cooking.nytimes.com/recipes/1015770-zuni-cafe-chickenI’m having house guests this weekend, so when I saw the title of the thread, I thought - oh good, maybe an idea for a recipe.
But I guess not!
Ina Garten’s garlic roasted chicken or engagement roasted chicken. Easy and amazing.Have you tried the Zuni Cafe roast chicken? It's a classic: https://cooking.nytimes.com/recipes/1015770-zuni-cafe-chicken
Just ignore the alarming omission of five pounds of butter.