If I had to choose one path to everything, this would probably be the case. Roasted chicken with veggie combo is a regular option, starting with a mid-week lunch to feed several relatives, a way to prepare food for me to eat for several days, or a special dinner for my friends. This recipe for roasting chicken leaves works ALL the way. SINGLE. TIME.
Why are these chicken recipes different from all the others? Enough of vegetables! Yes, the chicken is juicy and good, but the leaves are star and the chicken knows. Do not be afraid to apply the amount of olive oil in the list of ingredients. The oil is only used to cook vegetables in a place where they are not allowed to dry, think tenderly, and caramelized. In the end, you will collect all these sweet oils, and keep them to add to anything you want to make delicious in the future – yes, even though I dip the bread as a midnight paste, trust me I crave it. -userable.
So, what is Confit?
Confit is a French word that is reserved for cooking meat dipped in oil and is good for taste, shape, and preservation, but this has changed. More and more we see it being used to cook vegetables to perfection. Try it once and you will never buy a small bottle of oil at the store again, my favorite olive oil, but other oils, especially animal fats are the most popular. Also, the infused oil (aka the byproduct of confiting) is a culinary secret that can change your sauces and dressings from regular to special, without wasting any liquid gold.
Stupid Roast Chicken
In the case of chicken, there are two steps you are allowed to skip if you have a limited amount of time, but this is what causes the chicken to fail: dry and dry before cooking. You need to open the refrigerator and start this day before burning, but it is important. I guarantee it will take your chicken from humble to showstopper. I hope you try it once and see the difference.