Comments on: Roasted Chicken with Sweet-Potato Risotto and Cranberry Sauce http://www.loveandoliveoil.com/2009/01/roasted-chicken-with-sweet-potato-risotto-and-cranberry-sauce.html All good things are made in the kitchen. Fri, 10 Feb 2012 16:19:52 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Linda Brewer http://www.loveandoliveoil.com/2009/01/roasted-chicken-with-sweet-potato-risotto-and-cranberry-sauce.html/comment-page-1#comment-16463 Linda Brewer Fri, 12 Feb 2010 18:13:45 +0000 http://www.loveandoliveoil.com/?p=665#comment-16463 In writing an article and recipe for Cornish Hens with Apple Sauce, I was researching where my readers could find the hens in Nashville, as I am a Nashville Examiner writer, when I came across your blog. I wanted to take a minute to say hi and tell you what a lovely site and beautiful sounding recipe! This blog has a classiness about it that speaks volumes about its author. Kudos to you. Have a lovely day. Linda In writing an article and recipe for Cornish Hens with Apple Sauce, I was researching where my readers could find the hens in Nashville, as I am a Nashville Examiner writer, when I came across your blog. I wanted to take a minute to say hi and tell you what a lovely site and beautiful sounding recipe! This blog has a classiness about it that speaks volumes about its author. Kudos to you. Have a lovely day. Linda

]]> By: Kim http://www.loveandoliveoil.com/2009/01/roasted-chicken-with-sweet-potato-risotto-and-cranberry-sauce.html/comment-page-1#comment-5524 Kim Wed, 07 Jan 2009 11:46:02 +0000 http://www.loveandoliveoil.com/?p=665#comment-5524 We always go organic free-range when it comes to chicken and it definitely has more flavour. To get more flavour into the meat though I push butter and sliced garlic (and even some springs of thyme) under the skin at the top then melt a small amount of butter and brush this over the skin before it goes in the oven. Cook covered with tin foil until the last 20 mins of cooking time then remove to crisp up the skin. This keeps the meat lovely and moist. Regular basting is also a must. Love the idea of roast chicken with the risotto, yummy! We always go organic free-range when it comes to chicken and it definitely has more flavour.

To get more flavour into the meat though I push butter and sliced garlic (and even some springs of thyme) under the skin at the top then melt a small amount of butter and brush this over the skin before it goes in the oven. Cook covered with tin foil until the last 20 mins of cooking time then remove to crisp up the skin. This keeps the meat lovely and moist. Regular basting is also a must.

Love the idea of roast chicken with the risotto, yummy!

]]> By: auntie sal http://www.loveandoliveoil.com/2009/01/roasted-chicken-with-sweet-potato-risotto-and-cranberry-sauce.html/comment-page-1#comment-5517 auntie sal Tue, 06 Jan 2009 20:11:22 +0000 http://www.loveandoliveoil.com/?p=665#comment-5517 Hi Lindsay, It's hard to get a good tasting chicken these days. There is a reason to go "organic, free-range" and all that, they really do taste better. I would scope out a good poultry market in the Nashville area, or perhaps someone at your local farmers market. You can add as many flavors as you want, but if the bird has no flavor to start out with it's not much help, may as well spice up tofu (which I know you like, but I don't). Most Americans don't really know what a chicken tastes like anyways. Am I sounding like I should be on a bandwagon? Perhaps... Sal Hi Lindsay,
It’s hard to get a good tasting chicken these days. There is a reason to go “organic, free-range” and all that, they really do taste better. I would scope out a good poultry market in the Nashville area, or perhaps someone at your local farmers market. You can add as many flavors as you want, but if the bird has no flavor to start out with it’s not much help, may as well spice up tofu (which I know you like, but I don’t). Most Americans don’t really know what a chicken tastes like anyways. Am I sounding like I should be on a bandwagon? Perhaps…
Sal

]]> By: Lili http://www.loveandoliveoil.com/2009/01/roasted-chicken-with-sweet-potato-risotto-and-cranberry-sauce.html/comment-page-1#comment-5509 Lili Tue, 06 Jan 2009 04:21:44 +0000 http://www.loveandoliveoil.com/?p=665#comment-5509 I'm a big Martha fan and watch her show and I've seen her loosen the chicken skin from the meat and slide in bundles of spices and some butter. I imagine the skin traps the flavors inside the bird. Also, spices in the body cavity? And rubbing the outside with spices? I havent tried these myself, but it might help? I’m a big Martha fan and watch her show and I’ve seen her loosen the chicken skin from the meat and slide in bundles of spices and some butter. I imagine the skin traps the flavors inside the bird. Also, spices in the body cavity? And rubbing the outside with spices?

I havent tried these myself, but it might help?

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