Comments on: Real Food From the Well Done Chef: Lemon Rosemary Chicken

By: Jason Sandeman

Jason Sandeman — Wed, 07 Oct 2009 15:30:04 +0000

@ TonyNZ – I would join you with that nice cold one. I am sure the teenagers in the back would fall over themselves trying to get some, so your chicken would take even longer.

@Gita – The chicken is coated with olive oil and lemon juice, and indeed it will have a crispy skin. The water in the bottom is to help your broth along. Since the chicken is in an elevated postition, most of the heat will hit the chicken. The other benefit is the juices will actually cook the vegetables as it is cooking with the chicken. All in all, goodness. The pics don’t do it justice, but if you see the final plate, you can sort of see the crispy skin of the chicken breast.

@mezzovoice – right on. You have hit what Italians consider the best part of cuisine. Let the ingredients speak for themselves.

@Josh. LOL. Good luck on the chicken. Sorry about your grumbling stomach.

By: Josh

Josh — Wed, 07 Oct 2009 11:52:01 +0000

Why of why did I read this at 8 AM??? This sounds absolutely delicious! I’ll have to try this over the weekend. Thanks.

Josh

By: mezzovoice

mezzovoice — Wed, 07 Oct 2009 06:49:55 +0000

I find the bit about “You have no control over what they serve you” the most important – and least succulent – piece in your post. GREAT pics, tx. Actually – you can stuff your chicken with pretty anything provided you’ve got a real one and not what like to call a “rubber eagle” in German. I sometimes simply rub the chicken with olive oil and salt and stuff if with sprigs of rosemary and unpeeled cloves of garlic and put Brussels sprouts around it. When everything is done, you squeeze the garlic (it will be nice and soft) and mix it with the sauce, add salt and spices to taste and enjoy. The only real work is peeling the sprouts.

By: Gita

Gita — Wed, 07 Oct 2009 06:16:29 +0000

Sounds like the chicken won’t have crispy skin, which we all love. Is there a reason why there is so much water involved rather than just coating the veggies with oil and letting everything roast?

By: TonyNZ

TonyNZ — Tue, 06 Oct 2009 23:13:34 +0000

Sigh It sounded promising, but after reading the article I just had to shake my head. What's worse, theres not enough referencing information to even find which study they are talking about. It sounds to me as though their "macronutrient diets" are pretty much a load of bull#$@/. Well, it's a start. I have a feeling this isn't the result the researchers wanted. Notice how cautious they were in drawing conclusions.

By: TonyNZ

TonyNZ — Tue, 06 Oct 2009 22:12:24 +0000

Sure it takes a while to cook, but that is half an hour preparation, tops. You can be spending the time that it is cooking catching up on a bit of reading or enjoying a nice dry-hopped pilsner (the floral, fruity, sometimes slightly spicy flavours would complement this dish nicely) on the deck with your dinner guests.

I’m not sure what would happen if I cracked open a cold one while waiting in queue at KFC…

I think you’d make some instant friends.