One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you're waiting for the legs to cook. I like to push stuffing between the turkey's skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!
Mary Berry's Christmas chutney - It's that time of year again! After this recipe went down a storm as christmas gifts last year, I am making it again. Extractor fan is broken though so we have a very vinegary kitchen/living room. EEK!
How to spatchcock a chicken. Spatchcocking a bird ensures even cooking in less time than cooking it in the usual way. It creates a greater surface area for marinades to soak in and a bigger area to crisp up.
Honey Mustard Chicken & Potatoes is all made in one pan! Juicy, succulent chicken pieces are cooked in the best honey mustard sauce, surrounded by green beans and potatoes for a complete meal! | https://cafedelites.com