Once you've written a food blog for any length of time, you start to run out of words that describe food you enjoy. You've noticed have you? Lots of re-run adjectives? My apologies.
So, without any bragging, carrying-on, or use of over-the-top language, let me just say that THIS is the way you should be making chicken. Follow the easy instructions, including a few of the best comments--lift the chicken up from the skillet on thick slices of onion, and take the extra trimmed fat and stuff it between the body and the skin of the bird. Perfect crispy skin. Deliciously moist chicken. You're welcome very much.
So, without any bragging, carrying-on, or use of over-the-top language, let me just say that THIS is the way you should be making chicken. Follow the easy instructions, including a few of the best comments--lift the chicken up from the skillet on thick slices of onion, and take the extra trimmed fat and stuff it between the body and the skin of the bird. Perfect crispy skin. Deliciously moist chicken. You're welcome very much.
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