Difference between revisions of "Baked chicken Harenaise"
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This recipe is a time-honored family tradition we have been making for over 5 years now, handed down endlessly across the ages from one generation to itself. Its illustrious history would fill this entire sentence with words. | This recipe is a time-honored family tradition we have been making for over 5 years now, handed down endlessly across the ages from one generation to itself. Its illustrious history would fill this entire sentence with words. | ||
==Notes== | ==Notes== | ||
'''2015-07-06''' For Farmers' Market | '''2015-07-06''' For chicken from Fickle Creek (very large quarters; via Farmers' Market), 1:10 at 325°F seemed to be about right (plus a brief interlude at 1 hour to check for done-ness -- juice was still coming out slightly red when poked). | ||
Revision as of 22:34, 6 July 2015
- Preheat oven to 450°F
- Place chicken legs or quarters skin-side up on baking tray
- Sprinkle lightly with salt, garlic powder, paprika and basil
- When oven is done preheating, put chicken pan in oven (middle shelf is best)
- Turn oven down to 350°F
- Bake for 1 hour 10 minutes (assuming average-size chicken legs)
This works best with organic free-range chicken, which tends to have more taste than the typical grocery store fare.
Formal Description
This recipe is a time-honored family tradition we have been making for over 5 years now, handed down endlessly across the ages from one generation to itself. Its illustrious history would fill this entire sentence with words.
Notes
2015-07-06 For chicken from Fickle Creek (very large quarters; via Farmers' Market), 1:10 at 325°F seemed to be about right (plus a brief interlude at 1 hour to check for done-ness -- juice was still coming out slightly red when poked).