Saturday, September 25, 2004

Chicken skin

I just made some of the best chicken I have ever eaten. Ok, it was the best chicken skin I have ever eaten, although the chicken was really good too. I got the recipe out of the food issue of the New Yorker and it is so good that I would good a whole chicken just to eat all the skin. Basically you cream a ton of garlic, mix it with butter and lemon juice and then add Wishbone Italian dressing. Drench the chicken. Cook on 350 for 53 minutes, flipping the chicken and basting it twice during that time. Oh, I forgot, dump a bunch of Lawry's seasoning salt on the chicken before baking. Then, stick the chicken under the broiler, after drenching it again. Watch it until it browns, flip and drench and broil again. Absolutely amazing.

now that I'm stuffed, I'm going to go to homework, because it is a Saturday night and what else is there?

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