Post # 1
So I’ll be trying this engagement chicken out on Saturday. I’m kind of scared because I don’t cook a lot and the only thing I’ve mastered is meat loaf (Mr. Dee loves it though so that’s a good sign). I think I’ll be ok getting the bird ready, directions sound simple enough. It’s the sides I’m worried about. I’d like to make it with red skin potatoes and baby carrots, but I dunno how to do that. Should I boil them? If so, how long does that take? And would I need to add anything to the water, like salt, oil, butter, etc? Also, (and I feel like an idiot asking this) is there a special pan you’re supposed to use to cook the bird in?
Thanks Bees, and sorry I’m so kitchen-illiterate.
Post # 3
for the chicken I just use a baking sheet with raised edges
Potatos just boil or bake them, if you boil and they come out too mushy just make mashed potatos..just add salt, butter (to taste) and a splash of milk
Carrots I would cut them up and steam them. It shouldn’t take too long once you can stick them with a fork without it being hard, they should be done. You might not need salt or butter, but just add small amounts until you think it tastes good.
Post # 4
Amy Dee, You can use a roasting pan or cookie sheet for the chicken. just add about 1/2 inch of water for extra moisture, and cover with foil. The red potatoes are easy, you just add enough water to cover them, and when the water reaches a boil put the lid on, and reduce the heat a little. They will probably be done in 20-30 min. The baby carrots are easy too. Again add enough water to cover them and cover when they begin to boil, and then reduce heat. They usually take about 20-30 min. also. What I like to do after they are done is drain the water and add a couple of tablespoons of butter, or margarine, and about 1/4 cup of orange juice. This adds a nice tang to them. Good luck.
Post # 5
i roast all my root veg with the chicken when i did it, and i got nothing but compliments, a few yorkshire puddings and some gravy and he was in heaven.
bought my ring 2 weeks later just waiting for the moment., so will be doing e chicken x2 this sunday lol to help him speed up.
Post # 6
I roast my veggies with the chicken too. On the bottom rack of the roasting pan, or along the sides. I pour a light amount of olive oil on them, garlic, and put sprigs of fresh rosemary. They get the juices from the chicken and it’s AHMAZINGGG!!!
Post # 7
Wow all that sounds really good and pretty easy. Thanks!
Post # 8
Oh, wow. I learned something new. I use a roasting pan, but never thought of putting my veggies in theb bottom of the pan because of the grease from the chicken. I might need to make this chicken this weekend just to try the veggies at the bottom.
Post # 9
@AmyDee: I made mine with red potatoes. I just boiled them. They are done with you can poke them with a fork and it slides off easily. Then drain them, toss them in butter and parsley. Easy and yummy. I also served a side of french cut green beans and dinner rolls.
Post # 10
Thanks for the tips! I just finished prepping the chicken and I’m going to put the potatoes and carrots in the pan with the chicken.