Reasons To Roast (Paperback) by Downard, Geor

Reasons To Roast (Paperback) by Downard, Geor

Paperback; Published 9/1/1997; 0 Pages; ISBN 9781576300619

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New! Downard & Righter. 130+ simple & intensely flavorful recipes expand world's oldest cooking technique well beyond meats. Illus. 304 pgs. Paper

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Guy Fieris Diners, Drive-Ins and Dives 3
Cooking Tip From the Food Network Kitchens

You'll see chicken in the supermarket labeled as broiler-fryer, roaster, or stewing. These terms describe the size, not necessarily concrete rules for their best cooking method. You can stew, fry, or roast any size of chicken, though big roaster chickens can be a little difficult to broil.