mint Posted January 19, 2009 Share Posted January 19, 2009 Yes, I know it's not exactly a subject to set the Thames on fire or indeed to raise the pulse rate.However, Chessfou has kindly given us Madame Chessfou's recipe for cooking a spicy chicken on the "French" thread and which calls for marinading and making a spicy paste to put in and outside the chicken and it also calls for it to be wrapped up in foil and then baked.I seem to remember years ago that aluminium foil comes in different grades: there's some that's only suitable for wrapping food in and some that will withstand high temperatures and can be put in the oven.So, free-range chicken bought today and also the foil from Lidl. I've read the instructions and I think it's OK for cooking. HOWEVER, it's rather thin stuff; I mean not substantial like Bacofoil.Any thoughts, anyone?Don't want to waste a whole chicken plus all the preparatory work if it's going to be foiled by the foil, if you know what I mean? Link to comment Share on other sites More sharing options...
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