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Thursday, May 1, 2025

Cavalcade of Food: Skillet Roast Chicken

Remembering the sidewalk cafes of Paris, Kevin shows us how to do poulet roti in a skillet, so easy and so tasty:


Your Head Trucker says it's a good thing Kevin removed the fat from those chicken thighs, or the pan would have been overflowing in the oven, and made one hell of a mess.  And you'd probably spill some of that hot fat on the floor, getting it out of the oven.  

A deep skillet like this one would be a better choice.  We have one and use it for all kinds of things in and atop the stove - it's like a dutch oven with a skillet handle.  Super convenient.  Weight, 10 lbs.  No, I don't get a kickback from the Lodge company, I'm just telling you.

And either way you go, if you don't want to eat burnt chicken skin, you could cover the pan with a lid for the first 15-20 minutes, then uncover it for the rest of the time.

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2 comments:

Frank said...

Grandma was not a fancy cook but she would make fried chicken in a cast iron skillet as soon as she heard me coming up the stairs. I have a skillet but we prefer to do our chicken with a little olive oil, garlic powder, oregano, salt and pepper on the grill - less messy than frying and faster than in the oven.

Russ Manley said...

Whaaaaat? Y'all make fried chicken up Nawth? I never heard tell of such a thing. Well, your grandma sure knew what was good. One of the South's greatest gifts to the world, along with Coca-Cola and Rock 'n' Roll. I do believe Martha Washington had the first recorded recipe for fried chicken - and us Southern boys have been lovin' it ever since. Glad to hear you like it too!

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