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I'm a 'Newbie' too

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I'm a 'Newbie' too

Post  tigger1 on 29.01.12 11:14

Hi everyone - I'm a 'Newbie' too. Just found your forum and I'm dead set on creating a full roast chicken dinner without using my main oven, so if anyone can give me some quick tips as to juggling the racks, ER etc (large 12-17ltr bowl)for roast chicken, separate stuffing, yorkshires, roast pots & parsnips - I would be eternally grateful and promise to continue to experiment to add to knowledge for others. Question

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Re: I'm a 'Newbie' too

Post  Admin on 29.01.12 12:05


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Re: I'm a 'Newbie' too

Post  tigger1 on 29.01.12 12:13

Thank you so much Reeta - one question remains (before I put the bird in the oven) - when speaking of using 'racks' do you recommend the meat/pots go directly onto the racks, or use a plate/tray on the rack first? Sorry - really am new to this. Smile

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Re: I'm a 'Newbie' too

Post  Admin on 29.01.12 12:26

you're welcome Tigger.

the answer is yes directly on the rack to allow the fat to drip.

but if you are cooking other food at the bottom then it's best to put the chicken on a low rack , put the rack on a tray.

I guess you will need an extra low rack.

Smile

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Re: I'm a 'Newbie' too

Post  junie on 29.01.12 15:33

Welcome Tigger1

Good Luck with your meal

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Re: I'm a 'Newbie' too

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