Comments on: Citrus & Ginger roasted Chicken a la Food & Wine (Revisited)

By: Murasaki Shikibu

Murasaki Shikibu — Fri, 13 Mar 2009 23:34:56 +0000

I’m going to make this next week. Throw away the skin? Are they kidding?

By: grechen

grechen — Fri, 17 Oct 2008 02:03:09 +0000

Looks yummy. Wil try this version on my daughter’s b-day on Nov.5. She loves chicken!!

By: melody

melody — Tue, 14 Oct 2008 03:17:30 +0000

i tried to do this a while ago and it was such a hit dito sa flat! my housemates thought it was store-bought.

and i ate the skin as well :) will definitely do this again

By: betty q.

betty q. — Sat, 11 Oct 2008 16:36:48 +0000

Hey Natie…Thanks for the greetings! No pumplin pies for us…we are more into Apple Pies and Pumpkin cheesecake with Ginger Cream and Shortbread (turkey shaped!)…do you like cheeseake, Natie? …the creamy, crustless one much like the one they have at Cheesecake, Etc.? I think I have come close to it…that’s what my friends think anyway!

Since I don’t have the luxury of having two ovens or a VIKING (Hay,…am always dreaming of having one!), I cut up the turkey into sections, season, squeeze orange juice all over, add mirepioux and roast them..much quicker, ladies! …done in 1 1/2 hours! At the same time, I can add a tray of Root Vegetables and roast them at the same time….also bake the Mushroom Bread Pudding ! Advantage of doing turkey this way? It stays INCREDIBLY MOIST! Disadvantage? I am usually left with NOTHING!!! I always hope for LEFTOVERS so I can make HOT TURKEY sandwiches the next day!!!!

And yes, Natie…I envy you since I think I am destined to do Thanksgiving Dinner the rest of my life!

By: natie

natie — Sat, 11 Oct 2008 12:37:08 +0000

how’s the family doing,MM?? i pray you’ve had no complications from that poisoning.

HAPPY THANKSGIVING sa mga taga Canada–bettyq, what’s cookin’?? i know all the ingredients have been bought and it’s prep-time now. will the pies be done today? i used to be in your shoes. now i go to my daughter’s for the meal. it’s their turn…