Sentences with phrase «then roast the bird»

Not exact matches

«I don't believe in any actual thinking God that marks the fall of every bird in Australia or every bug in India, a God that records all of our sins in a big golden book and judges us when we die — I don't want to believe in a God who would deliberately create bad people and then deliberately send them to roast in a hell He created - but I believe there has to be something» — Stephen King

breast side down for the first half so it roasts in the fabulous juices for 45 minutes, then for the second half the bird gets flipped and it cooks breast side up allowing the skin to get crispy and golden.

Chef: Jacques Pépin Separate the skin from the meat, then steam the goose before roasting — an adaptation of a Chinese technique that helps the bird baste in its own fat and ensures crispy skin.

Roast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees F. for first 30 minutes then reduce heat to 325 degrees F. Continue to roast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees F. about 2 to 2 1/2 hRoast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees F. for first 30 minutes then reduce heat to 325 degrees F. Continue to roast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees F. about 2 to 2 1/2 hroast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees F. about 2 to 2 1/2 hours.

For this method the chicken is placed on a cooling rack (the same kind you use to cool a pan of brownies or a pie) set into a rimmed baking sheet to catch any drips (a V - rack set into a roasting pan is also a good way to go), then sprinkled very generously with salt (a full tablespoon for a four - pound bird).

First I'll show you how to get your bird trussed for roasting, then we'll give the chicken a nice butter massage.

Then burn the lower end with a little spit for roasting birds, and with other spits each bigger than the last, and the biggest last of all so that you make your hole tapering.

Then a wonderful aside: «Of course, most of us would not share the Mediterranean passion for killing and eating song birds, and if you want to roast a bear you are on your own as far as I am concerned.»

Bring the bird to room temperature an hour before roasting; then put the fresh rosemary and garlic in the cavity.