I tried

to make a very special chicken dinner. Took a whole chicken, soaked it a sugar/salt/spice/beer brine, injected it with butter/soy sauce/spice/bouillon injection, then patted it dry and then applied a special rub, (spices, with oil, to make a paste), put it under the skin and in the cavity and cooked it on a 'beer can', for the required time. It was .........pretty good. Carol liked it, but I thought it coulda been juicier. (Overcooked) Oh well, I tried, and it wasn't terrible, but next time will use meat thermometer, instead of clock.
 PS, Today, it makes for some very flavorful 'leftovers'.

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