the only problem is i managed to blow the oven door to pieces a little while back and the landlord still hasn't replaced it. so unless it gets fixed this week its looking like i'm going to have to do christmas dinner under the grill!
i did cook some chicken pieces and roast potatoes under it and they came out alright with a bit of messing around. initially the chicken was going to get burnt, so i wrapped it in foil for most of the cooking and just unwrapped it at the end to crisp the skin. the potatoes i just had to keep an eye on and keep turning, but they came out pretty good.
i can't say i'm looking forward to doing a whole christmas dinner under the grill though!
i was going to do duck again, we both like that. if i buy a whole duck and cut the breast bits off the bone - could i do that like the chicken? spike the skin, rub the breasts in 5 spice, wrap it in foil, drain the fat every now and then, and unwrap at the end to crisp the skin? that should work shouldn't it?!
anyone got any tips or ideas?
also, what would be the best way to use the rest of the meat the day after? cos you need the skin crispy! maybe i could peel the rest of the skin off and try and crisp it by frying or grilling it? and just pick the rest of the meat off the rest of the body and legs/wings and stir fry it adding the skin?
