Tuesday, November 15, 2011


The next time you decide you want a roast chicken, turkey, duck, goose or quail for din-din try this unique approach to cooking your bird evenly.

Take an ordinary bundt pan and stuff the cone of the pane up the bird. This method will allow for even cooking from the inside and outside, making your dinner even more juicy and delicious.

Add even more flavor by layering vegetables and spices into the resevoir of the bundt pan. Let the juices of the bird run down over them, making them tender and tasty!

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