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Cooked a chicken. Now what?
Comments
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Great! Assuming the juices weren't hot and haven't melted the pot, cover it with cling film and stick it out on a windowsill for about 15 minutes to let it cool.
Now how far are you on with the potatoes?0 -
mum always does her "roast" spuds in the deep fat fryer. They are yum, but you need smallish spuds (and a deep fat fryer :rolleyes:) she boils them a bit then bashes them about in the pot then chucks them in the fryer for a while (very specific instructions there :rotfl:)
I've never managed to do decent ones in an oven so I can't help sorry!
ps, you've made me bl00dy hungry nowWiggly:heartpulsFB0 -
Pink-winged wrote: »Great! Assuming the juices weren't hot and haven't melted the pot, cover it with cling film and stick it out on a windowsill for about 15 minutes to let it cool.
Now how far are you on with the potatoes?
I must have the worlds most unstickiest cling film. Wouldn't cling to bloody glue! :rolleyes:
Not started them yet. Don't want to eat until about 8ish so will leave it an hour or so first. Don't want my spuds going brown!0 -
wishiwasarichgirl wrote: »mum always does her "roast" spuds in the deep fat fryer. They are yum, but you need smallish spuds (and a deep fat fryer :rolleyes:) she boils them a bit then bashes them about in the pot then chucks them in the fryer for a while (very specific instructions there :rotfl:)
I've never managed to do decent ones in an oven so I can't help sorry!
ps, you've made me bl00dy hungry now
Don't have a deep fat fryer sadly!
Although maybe I should get one for mars bars! :think:
Me hungry too!0
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