Comments on: Whole lotta rosemary chicken

By: Chris

Chris — Wed, 03 Oct 2007 00:08:31 +0000

Excellent stuff guys, loving the banter!

This podcast may finally be the kick in the arse i’ve needed to get me more into my cooking, which is long overdue. Well, i’m only 24, but the student days are now over…

By: Kara

Kara — Sat, 29 Sep 2007 01:25:42 +0000

I also loved the episode, it seemed more realistic and back to basics than some of the previous episodes, (which I did really like, but I was worried that it might end up getting eventually to be pretentious). That aside, and maybe not the best time for this (as you could have taken my previous comment poorly), but I would often sit down to my computer to watch an episode of crash test kitchen when I was eating my lunch or just had a little bit of time to kill. However, my computer stopped working and I had to get a new one. I can’t transfer anything because the old one won’t turn on, I was wondering if there was anyway to download the older episodes that I’ve lost? Thanks, and keep it up.

By: Mama D

Mama D — Mon, 24 Sep 2007 00:52:11 +0000

I have the ultimate Rosemary Chicken recipe.
Set oven 350 degrees. (60 min)
1 glass baking dish with small rack to hold chicken above fluid.
(You can add carrots, potatoes and onions to this dish.)
1 young roaster (skin on)
baste with a cheap bottle of champagne by pouring champagne inside the cavity and out. (Keeping the excess in the cooking dish & use the whole bottle of champagne)
Rub chicken with olive oil,
Sprinkle with Lawry’s Season Salt, Place a long sprig of Rosemary inside both the cavities, also a long sprig in the joint of the legs and wings.(Good presentation as well as flavoring)

Bake uncovered fo about 30 min.
When the skin is turning golden, baste the chicken with the champagne drippings.
Bake for another 15 min. basting 1-2 times again. Then cover the dish with aluminum foil to seal in the moisture. Bake another 15 min with foil tightly sealed around dish.
When your man enters the front door his nose will guide him into the kitchen and into your arms!!

By: Susan Smillie

Susan Smillie — Sun, 23 Sep 2007 14:29:02 +0000

Waz, the timing was out, innit!

xx

By: Robin Blair

Robin Blair — Wed, 19 Sep 2007 02:05:43 +0000

From a fan in Cleveland, Ohio!!! I love you guys!! The dish looked wonderful and I loved the idea of scoring the chicken. I think the grilling really must have brought out the flavors as opposed to baking since the marinating time was about 30 minutes or so.

I make my potatoes like that often but I add rosemary as well. I’m going to add a blog about you on my website!!! I can’t wait for the next episode.

By: Mary

Mary — Tue, 11 Sep 2007 18:32:55 +0000

Oh my Goodness. Just had a bickering sesson with the hubby just moments before I watched this episode. You make me laugh at myself.
The food made me hungry. . .and the bickering makes me feel guilty. . .think I need to go and apologize to hubby. . .and make dinner tonight. Rosemary Chicken is on the menu.
Thank you both for making your videos. Keep it up.

By: Pam

Pam — Mon, 10 Sep 2007 05:54:33 +0000

Just wondering…if the little bit of shaved breadboard added anything to the flavour of the chicken??!!

Jokes aside, it did look juicy and rather yummy! and the whole meal was beautifully presented.

A good tip Waz, about par-boiling root vegetables. They always seem to have a better flavour and texture when done that way.

Cheers…and keep the blogs coming.

By: Brian

Brian — Sun, 09 Sep 2007 18:24:36 +0000

Keep up the episodes! They are awsome!

By: Kit

Kit — Sun, 09 Sep 2007 01:08:19 +0000

That was LOL funny, you guys are great! and the recipe too, I’ve always been a fan of some form of rosemary chicken. You often see rosemary chicken served with a slice of lemon or include lemon juice in the seasoning, once I was out of lemon but had oranges instead, and a sweet orange just brought the caramelization to a whole new level in the roast chicken, but I think grilling might be even better.

By: custardwoman

custardwoman — Tue, 04 Sep 2007 13:05:36 +0000

Hi there. I just surfed in off the Guardian’s website and what an eye-opener! I think you are very brave to post this without any editing, but I wonder if you overdid the rosemary on the chicken, as too much makes everything it touches taste like soap. I would never have attempted the mozzarella salad without a properly ripe tomato, either, as I think life’s just too short,(but then I am as old as the hills). What did you have for pudding? Something lemony would be nice. Best of luck for the future.

By: florian from berlin

florian from berlin — Tue, 04 Sep 2007 07:37:26 +0000

LOL! old school CTK - great! the bickering was just perfect, nothing prepared, not even a recipe and a potato thrown on the floor due to unenthusiastic tossing. i reckon you should have put that back in the pan or have eaten it straight away. look, it was just on the floor, it’s not like it was in the bin…

enough with the jokes, already. it looked really nice, very simple, very lovely. the name of your salad would be “insalata caprese” - salad in the style of capri. traditionally eaten as a starter, but who gives a *pause* toss. can’t cook this myself, having no grill.

bummer.

By: Jenny in Brooklyn

Jenny in Brooklyn — Mon, 03 Sep 2007 14:41:46 +0000

A classic meal and it looked great, though I prefer my chicken skin-on. I make potatoes that way often and agree that they’re nice and creamy inside. Have you tried adding fresh rosemary, salt and pepper to the potatoes while they sautÃ©? It’s heavenly.

By: Alyssa

Alyssa — Fri, 31 Aug 2007 18:53:42 +0000

It really looks good.

by Alyssa