The chickens in the Netherlands and Belgium are small - for US standards imagine the smallest chicken you can - more like a huge cornisch game hen. I sharpen my knife before I cut my chicken - I love the FUJI knife sharpener - they say it houns and sharpens and considering I know nothing about knives this suites me well.
You get eight pieces - the back is pictured here as well - I freeze that to make my stock.
This time I used a red pepper, onions, mushrooms, carrots, cherry tomatoes, garlic, tyme, salt & pekker and a little bit of olive oil.
Roast it in the oven at 360 for about 1 and half hours. Some black is good!
To get 3 or 4 meals from this chicken (really, you'd be surprised) I have to control which parts William eats first - I serve the leg and the wing - I pre-occupy William with the scalloped potatoes so he doesn't mind eating these parts first.
The chickens in the Netherlands and Belgium are small - for US standards imagine the smallest chicken you can - more like a huge cornisch game hen. I sharpen my knife before I cut my chicken - I love the FUJI knife sharpener - they say it houns and sharpens and considering I know nothing about knives this suites me well.
You get eight pieces - the back is pictured here as well - I freeze that to make my stock.
This time I used a red pepper, onions, mushrooms, carrots, cherry tomatoes, garlic, tyme, salt & pekker and a little bit of olive oil.
Roast it in the oven at 360 for about 1 and half hours. Some black is good!
To get 3 or 4 meals from this chicken (really, you'd be surprised) I have to control which parts William eats first - I serve the leg and the wing - I pre-occupy William with the scalloped potatoes so he doesn't mind eating these parts first.
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