Forum Replies Created
-
Yesterday I spatchcocked and roasted a duck. Seasoned it simply with some salt and pepper.
While the duck was roasting I made a stock from the wing tips, neck and backbone (along with onion, carrot, celery and a bay leaf). I also skimmed off the fat from the pan as it accumulated. When it was done, the pan had a lot of brown bits baked on. I made a nice brown pan gravy using the stock I had just made.
The duck was pretty good and the gravy was great, liquid gold!
I used a little duck fat to fry an egg this morning, it was delicious.
Tonight's dinner will be leftover duck.
The darkness of the skin was fine,
I suspect that they are using different size chickens and time it for the norm (smaller ones). I did post a review with pics and a snarky comment. I've recooked it, hoping that's OK.
The other day I bought a rotisserie chicken from Whole Foods. It looked great until I cut it open and saw it was underdone.
Has anyone else had this problem with precooked chicken?
