Post by crazyforchicken on Jan 2, 2024 23:40:00 GMT 1
Yesterday, I roasted a 3.5 lb whole chicken sprinkled lightly with kosher salt and tellicherry whole ground pepper over the skin. Baked at 350 F for 2 hrs.
The important part, the gravy: from the drained drippings poured into a saucepan, about 1 cup, I added 1 cup water, 1/2 level tsp Knorr chicken powder, 1 tsp finely diced onion, and 1 small pinch (1/16th tsp maybe) of NUTMEG, and simmered for 20 min, then added 2 TBSP cornstarch mixed with 3 TBSP water to thicken. It was real good, but today it was amazing. It convinced me that nutmeg is a strong contributor to "the note".
cfc
The important part, the gravy: from the drained drippings poured into a saucepan, about 1 cup, I added 1 cup water, 1/2 level tsp Knorr chicken powder, 1 tsp finely diced onion, and 1 small pinch (1/16th tsp maybe) of NUTMEG, and simmered for 20 min, then added 2 TBSP cornstarch mixed with 3 TBSP water to thicken. It was real good, but today it was amazing. It convinced me that nutmeg is a strong contributor to "the note".
cfc
