Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ PRE­SERVED LEMONS are avail­able from most su­per­mar­kets. They are brined in salt and herbs. Use only the rind, as the pith will be very salty and bit­ter. + TO HALVE the chicken, use poul­try shears or sharp scis­sors, cut­ting ei­ther side of, and re­mov­ing, the back bone. + TEST THAT a chicken is cooked by in­sert­ing a skewer through the thick­est part of the thigh. If the juices run clear, the chicken is cooked. + SERVE ROAST chicken with steamed greens, rice or a fresh green salad. It also goes well with all kinds of roast veg­eta­bles.

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