tag:blogger.com,1999:blog-1396650656216353738.post4446650218872657468..comments2010-11-12T17:24:24.388-08:00Comments on Mostly Paleo: The Month of PoultryUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1396650656216353738.post-38764349125558933112008-12-23T11:18:00.000-08:002008-12-23T11:18:00.000-08:00Just to update this post. I made the chicken unde...Just to update this post. I made the chicken under a brick. I had some problems with it. First, it called for 1 cup of oil for the marinade and it made for very soupy cooking in the skillet. I had to stop and drain the chicken several times.<BR/><BR/>Also, even though I marinaded for 24 hours I didn't think the chicken was flavorful enough, but I was a little short on garlic. <BR/><BR/>I think if I choose to do this again I will use much less oil and more herbs and garlic. I'll also try to figure out a way to get more of the oil off the chicken before cooking. Maybe it would be better to use a couple Tbl of oil, enough to make the herbs/garlic into a paste.<BR/><BR/>Due to the excess oil, I didn't get quite as crisp a skin as I hoped. It also was little burned from the stove-top cooking. I need to check it before 20 minutes.<BR/><BR/>All in all, I like the Mustard Crusted Chicken better.Nancyhttps://www.blogger.com/profile/18355626029821062092noreply@blogger.com