Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
1 post • Page 1 of 1
- Posts: 194307
- Joined: August 20th, 2017, 4:51 am
If you’ve ever watched a rotisserie chicken turning slowly on a spit—my local supermarket has several going at once— then you’ve seen the tray underneath the birds to catch the drippings. Those drippings are gold!
Now, imagine those chickens roasting over a baking dish filled with pasta: All those juices from the bird would drip into the pasta and give it an unbelievably delicious roasty flavor.
This idea of roasting meat on top of other ingredients is actually an ancient technique from when individual families didn’t have their own ovens, and cooks brought pans of meat or poultry and whatever went with it to the local baker to roast in the baker’s big oven. This approach inspired this recipe.
Continue reading "Roast Chicken on Angel Hair Pasta" »
http://feedproxy.google.com/~r/elise/si ... 4WeKT1qDk/
Who is online
Users browsing this forum: No registered users and 0 guests