...to KICK IT UP A NOTCH.
You know what I'm talking about, pffft.
I love toasted sesame seeds!
The chicken is super brown, not because I overcooked it- I like to think I never overcook chicken. But it's hard to say, because I never use a timer and I just take it out when...I feel it's done. Like, a sixth sense or something. Maybe I should get a meat thermometer. Or maybe I'll just continue utilizing this magical ability until one day I cut open a bird to find that it's completely raw with it's heart still beating.
That's when the microwave comes into play. Ha!
The important thing is, no one has ever gotten sick.
As I was saying, the meat is super brown because I'm...trying something new. I'm using a secret pre-roasting glaze that I am developing by eyeballing the ingredients each time. Totally professional, right? NOT. But it works so I'll leave it at that! For now...
The chicken was delish and we were really liking the citrus sauce. I made it simply using orange juice, fresh lemon juice, herbs (thyme and rosemary), s & p, sugar and chicken broth. Then I thickened it up with a flour and water slurry and adjusted it until I thought it was perfect.
P.S. Shredding brussels sprouts is my favourite way of preparing them! It's easier to eat, easier to cook and I think it's prettier.
P.P.S. I'm going to test out this glazing before roasting method on my Christmas turkey. I love a bird with good colour!
