The message <[email hidden]>
from Ken Knecht <[email hidden]> contains these words:
Quoted message said:I bought some chicken thighs and thought it might be nice to bake them
along with some roast potatoes and carrots. I've never tried making roast
potatoes that I can remember, though I can remember eating those made by
my mother decades ago. So, how do I do it?
Quoted message said:I assume I halve or quarter the potatoes and add some liquid, a cup or so
of chicken broth? Bake them and the chicken for what - an hour uncovered
at 375 perhaps? Carrots would probably go well with this. Add canned
carrots maybe 20 minutes before it's done? (If I buy fresh carrots most
will go to waste.) Splash some pan gravy over everything every 15 minutes
or so?
Usually roast postatoes are cooked around a whole bird or meat
joint; and all they need to cook in is the fat that runs from the meat.
You won't get enough fat from chicken thighs, and you won't need to cook
the thighs as long as the potatoes.
So, I'd put a spoon of oil in a roasting tin, get it good and hot
while you peel and cut the potatoes as you said; then drop them in (they
will spit, so take care) and let them cook for 20 mins, then add the
seasoned/herbed thighs for another 20 to 30 mins until cooked ( their
juice runs clear when stabbed, and they look golden). You don't want
canned carrots in there, well I wouldn't... (just warm them up in a pan,
in their liquid). If you want gravy, take the chicken and potatoes out
of the pan and keep them aside, hot. Pour the excess fat off the tin
juices and make the gravy in the roast tin on top of the stove. Mix a
teaspoon of cornflour to a cream with cold water, make it up to a half
pint with stock, tip it in the pan and stir it around hard until it gets
brown (from the pan residues) and thickens (as the flour cooks).
Janet
