Jerusalem: A Cookbook
Chicken Sofrito
Page 190
Cuisine: Jewish | Course Type: Main Courses
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Zosia from Toronto, ON
An interesting method of steaming a whole chicken in its own juices which resulted in moist and flavourful, fall-off-the-bone tender meat. I roasted the potatoes and garlic until golden but not cooked through instead of pan frying them before adding them to the chicken juices to finish cooking.
Family loved it!
(edited 2nd October 2013) (0) comment (0) useful
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