Great illustration of Golden, Brown, and Delicious!
May 19, 2006 5:02 PM
Oooh, that looks lovely, Meg!
I agree that once someone tries good, free-range organic chickens raised locally, they will be astounded at the taste.
This is what chicken tasted like to me as a girl and I grew up eating my Grandpa's chickens from the farm. Battery-cage chickens are so mushy, flavorless and dull that they cannot compare to the firm, meaty flesh filled with flavor that the free range ones offer.
May 21, 2006 9:26 PM
I made the "black" one for Margot's birthday dinner last week. Those chickens make it very easy for me to look like a great cook!
May 22, 2006 1:52 AM
I have a loue chicken which I am cooking tomorrow. it weighs 1.5 kg. Is the 1hour timing at 180 degrees ,in a fan oven or a convection oven. I don't want to ruin it by overcooking.
August 22, 2009 1:58 PM
I cook with a fan oven. To be absolutely accurate, I would recommend using a thermometer. That said, I didn't have one for years and never had a problem. Loué chickens are remarkably forgiving, and the lemon in the cavity helps to keep the meat moist even if you do leave it in the oven a bit too long.
Hope yours turns out well!
Meg in Sussex |
August 23, 2009 5:26 PM
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