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Haha. I don't know what 'sides' refers to tbh I'm a bit of an amateur Im afraid.
When I do it myself, its usually the whole bird, and occasionally I experiment with different stuffings, lemon being a favourite. But usually I seek out a good butcher for a good quality bird with as much of the preparation as possible done, and use my limited skills and patience to concentrate on roasting a good selection of vegetables (big fan of goose fat/olive oil), and using the meat juices to make plenty of good gravy.
Today however I gave in, as I often do, and went to a friend's takeaway. So good I don't even feel guilty :p
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[–] doginventer 0 points 1 point 1 point (+1|-0) ago
Nicely cheers jambo. Cruise countryside, roast chicken, cruise voat. Perfect :)
[–] [deleted] 0 points 1 point 1 point (+1|-0) ago
[–] doginventer 0 points 1 point 1 point (+1|-0) ago
Haha. I don't know what 'sides' refers to tbh I'm a bit of an amateur Im afraid.
When I do it myself, its usually the whole bird, and occasionally I experiment with different stuffings, lemon being a favourite. But usually I seek out a good butcher for a good quality bird with as much of the preparation as possible done, and use my limited skills and patience to concentrate on roasting a good selection of vegetables (big fan of goose fat/olive oil), and using the meat juices to make plenty of good gravy.
Today however I gave in, as I often do, and went to a friend's takeaway. So good I don't even feel guilty :p