Post by Deleted on Oct 21, 2016 20:09:06 GMT -5
This idea has been around for a while. Thought I'd pass it along and share.
More practical, less dangerous, & more flavorful, IMO, than beer/wine can chicken; and could make it a dinner by adding cut up veggies -- potatoes etc. to the bottom of the pan.
I do like the Asian-inspired flavors here, & can see it served with bok choy etc.:
Crispy Chinese Roast Chicken
www.food.com/recipe/crispy-chinese-roast-chicken-in-a-bundt-pan-125396
www.prouditaliancook.com/2013/02/bunt-pan-chicken-and-winter-potato-salad.html
Here's the basic idea:
More practical, less dangerous, & more flavorful, IMO, than beer/wine can chicken; and could make it a dinner by adding cut up veggies -- potatoes etc. to the bottom of the pan.
I do like the Asian-inspired flavors here, & can see it served with bok choy etc.:
Crispy Chinese Roast Chicken
www.food.com/recipe/crispy-chinese-roast-chicken-in-a-bundt-pan-125396
www.prouditaliancook.com/2013/02/bunt-pan-chicken-and-winter-potato-salad.html
Here's the basic idea:
I'll have to try it soon. 
No, I don't make this stuff up. But people who'd made it agreed that you should cover the hole of the core (plus putting the pan on a cookie sheet might not be a bad idea), & the recipe sounded so good w/ little taters & carrots underneath that chicken to soak up pan juices. Good way to get another use out of a specialty pan, too.