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11 Comments

  1. I've seen a lot of your short recipe videos. Many of them are unhinged. Many of them I am actually in doubts whether they are any good. But this… this by its looks at least is perfection. Well done.

  2. I like my chicken white when done. No red and no pink, white.

    Would much rather have it dry than anything but white. The dryness has never occurred because I put 25 gram blocks of butter under the skin.

    Yw

  3. As a chez for over 30 years I love to roast poulette, but you will never see me use msg in any dish whatsoever.

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