abRokeNegRo wrote:
> aem wrote:
> Remove the chicken and
>
>>turn the heat up to boil the juices down to about half their volume.
>>Then spoon them over the chicken as a sauce. -aem
>
>
> well great
>
> this sounds like a plan
>
> Thanks very much
>
> The last time I did it, I used water at first
> just to get it going and then it had
> it's own juices adding up in there.
> but I was scared to cook it under 400
>
> I don't mind waiting, as I say, I just gotta
> be careful, there is nobody to take care
> of me but me, so I can't be bawled up in the
> floor from improper cooking...lol
>
> im laughing, but Im very careful like this.
> since I don't have a stove this is my first
> go round with meats
>
> the recipe sounds nice
>

as long as the meat is not pink anymore and opaque, you're good. Invest
in a food thermometer and you can be sure.

--

saerah

http://anisaerah.blogspot.com/

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