Since we have gotten so many requests for this recipe, I have decided to give this dish its own post.
Here is my version of recipe writing, which differs from any recipe writing that Lij practices:
Marinate chicken for hours or overnight in salt pepper, slighty crushed long green onions, crushed garlic and fresh or fresh-frozen thyme. (All portions according to your taste and size of fowl).
When it’s time to almost time cook it, preheat oven to 150 Celsius
Brush off seasoning, add more thyme all over chicken.
Brush 1 1.2- 2 Tbsp Cold Pressed Olive Oil on a baking tray/dish
Cover with aluminum foil or other cover but do not let either touch the top of the fowl.
Bake until cooked to liking. Baste frequently and add a little tuups (little bit) of water if the pan dries out.
Blast the heat to 210 and take off the foil to just give it a little golden brown colour but keep your eyes on it because you dont want it to dry out or burn. You may also pour out the excess liquid for gravy before that last blast if you can manage to do so without burning yourself.
Take it out of the oven.
Burn your fingers while pinching of a piece of the underside of the leg.Suck them to cool off. Then let it cool before slicing it like a decent, respectable human being.
Enjoy!
YeVette says
I love your wit and humor! This website is developing so nicely. I was considering WW this week, but looking at these pictures convinced me that Low Carb is the way of life God intended me to live.
chefandsteward says
YeVette, thanks for stopping by! I know how easy it is to get discouraged especially when you have a mission like weightloss and still have bossy tastebuds! I find that by sticking to the lower levels Glycemic Index pyramid (veggies, meat/seafood/poultry, fats) and restricting dairy, too many sweeteners and other carbs works well for me.
tami says
oooo I absolutely love this ….I am looking at the website for the first time and dying to try some low carb Cauliflower…..and those who know me KNOW that I dislike Cauliflower…yum yum is all I have to say!
PS I especially liked the part about pinching the chicken…felt like you were speaking ONLY to me lol!
chefandsteward says
Tami, hahahaha! We pinchers better beware huh?! I think pinching it is the best part! Yummy! Yes, Cauliflower is so bland for those of us with highly spiced taste buds and it never gets the treatment of cabbage in the west indies (seasoned, with all sorts of delicious pairings) but it is worth the effort. PLEASE tell me how it goes! Furthermore, if you replace white rice with Cauliflower rice, you will not have the usual carb crash.