Sometimes the basics can be confounding. I get lots of questions from readers about roast chicken. How come my chicken is too dry? Why is the skin is so rubbery? How come my chicken is raw on inside while it's burnt on the outside.
Roast chicken with gravy should be an easy go-to recipe on every home cook's repetoire. It's easy to make, cost effective and feeds a crowd! Roast chicken goes with just about any side dish you decide to make and can be dressed up for a nice dinner or dressed down for simple weeknight dinners.
If I told you that you could throw all of your financial documents in a box, come back in 4 hours and your taxes would be done, you'd be amazed.
If I told you that you could throw all of your dirty laundry in a clothes hamper, come back in 4 hours and your laundry would be clean and folded, you'd be astounded.
While I can't deliver on either of those two, I can tell you that if you throw the ingredients for this recipe in your slow cooker and come back in 4 hours, I can guarantee a simple, delicious, comforting meal your whole family will enjoy.
In Jewish tradition chicken soup recipes are closely guarded family secrets. Everyone's mother and Bubbie makes it a little different than the next. Competition can be fierce.
"I hear Mrs. Schwartz puts cinnamon in her matza balls! Cinnamon! Can you imagine?"
Every cook has performance anxiety at some point in time. Whether you are cooking a special holiday meal, have a big crowd over, or cooking with expensive ingredients - we have all had visions of smoke pouring from the oven door or cutting into a raw turkey at one point or another.
