Here's the bird I roasted with Hungarian sweet paprika. I used a cast iron skillet and added chunky potatoes with onions.
Notice something missing from the bird? I always remove the wings before roasting. Yeppers, I do. I'd rather eat them later in a group, on a Saturday night, watching NetFlix with Tim.
And that makes it 38 to go, folks. Thanks for reading.
Cheers & Boogie Boogie.
And now, I'm hungry. :)ReplyDelete
(And thanks bunches for adding the new blog.)
Looks good, even wingless!ReplyDelete
Ohhhh, that looks scrumptious. And the onions--double yummers. Your photos are great!ReplyDelete
James: Having problems getting my Wonder Woman head to join your new blog but I can get my Santa girl. So you might see me come and go until I get it worked out. But I gotcha on my pepperoni roll.ReplyDelete
Alex: Thanks. And the meat is so small from the wings, that it's not missed when the entire bird is roasted.
Carol: Thanks. The second photo is my favorite and the taste was fantastic. Nothing like cast iron chicken.
Hope the writing is going well.
damn, I'm hungry, too! And I just ate. Really looks good.ReplyDelete
Wow, that looks yummy! Did you cover the bird?ReplyDelete
Now that's my kinda bird!!ReplyDelete
I'd give Tim the bird for the Sleestak travesty!ReplyDelete
mshatch: I enjoyed your pictures the other day.ReplyDelete
Daisey: I never roast a bird covered. But I will use a tent in the last ten minutes if my bird isn't done and the color is amazing.
Ray: Mine too. Thanks for stopping in.
Lurker: How about roasted Sleestak?
magda: Σας ευχαριστώ. Μαγειρική είναι διασκέδαση. Ελπίζω να είναι η καλή διατροφή. Αγκαλιές.
bliss: And with Hungarian gravy to boot.
That looks amazing Ivy! I bet it tastes even better!ReplyDelete
Todd: Thanks. I'm ready to make another.ReplyDelete
Wow, that's beautiful. Is the bird sitting on the potatoes and onions or do they just surround it? And white kind of onions are those? They seem like a smaller variety (?). They definitely compete with grilled cheese for my favorite pic here.ReplyDelete
Endra: I made a small well in the center of the cast iron skillet, but the edges of the bird rests on the veg.ReplyDelete
I used extra virgin olive oil, but not too much and the onions are tiny yellows. Tim got me a big bag of them and they were perfect for slicing in halves.
Hungarian sweet paprika, oil and Kosher salt for the entire dish. But not too much of any. Just enough to make it yummy. And about 30 minutes in, I added a bit of water to the skillet, to later use as gravy.
I usually do that part straight away, but forgot. It still worked great and I made a nice Hungarian paprika gravy with the juices.
Thanks for your interest and questions.
Grilled cheese ... I just had one last night and thought about posting it. Only, I gobbled it up too fast.
Awesome, I'll have to give that a shot. Thanks for the tips. I was on a dig in eastern Hungary many years ago and developed a soft spot for paprikas variations. Plus I've been fixating on my cast-iron skillet lately.ReplyDelete
That looks absolutely fabulous!!!!ReplyDelete
Endra: Love, love, love cast iron. I use it daily. Even have different skillets reserved just for different things.ReplyDelete
Enjoy and I look forward to reading about your bird and current cast iron fixation.
Lo-mo: If you make the bread, I'll toss in another bird with more potatoes and onions.