tag:blogger.com,1999:blog-5947660959813889094.post4418177492175865736..comments2024-03-23T07:20:48.487-07:00Comments on Artsy Bites: Cajun Roasted Chicken | Pui la Cuptor cu LegumeUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5947660959813889094.post-52462706782142622252021-08-18T15:41:13.359-07:002021-08-18T15:41:13.359-07:00Thank you for the note, Ellen. I must have used a ...Thank you for the note, Ellen. I must have used a very large chicken when I wrote down the recipe, because I recently did the recipe again and noticed that the chicken was done long before. I updated the text in the post (which I've been procrastinating on doing).<br /><br />In general, yes, my intention is for the meat to be soft and fall off the bone easily, thus the initial cooking time with liquids and while tightly wrapped in foil. The final cooking without the foil is for the skin to get some color, and 1.5 hours is a bit too long for that.ArtsyBites Chefhttps://www.blogger.com/profile/15601297046732381773noreply@blogger.comtag:blogger.com,1999:blog-5947660959813889094.post-70073482969937882292021-08-17T22:27:59.387-07:002021-08-17T22:27:59.387-07:00This looks really great! I'll have to try it s...This looks really great! I'll have to try it sometime. You cook the chicken for a long time, though. I'd normally cook a chicken that size for less than 2 hours total, though if it's in liquid I know it can go longer. I'm just wondering why a full hour and a half after the foil coes off? Do you wind up with meat falling off the bone? Ellen Bhttps://www.blogger.com/profile/15983015183781406632noreply@blogger.com