Basting Your Roasting Chicken

JoanieCooks · #1 (**permalink**) July 2nd, 2005, 08:27 PM

Try basting your roasting chicken or turkey with buttermilk. The rich milk will produce a decidedly full-bodied gravy, and the buttery bits will turn the bird's skin dark and delectably crispy. If the bird browns too quickly, cover it with foil.

Kitchen Tested by JoanieCooks

watkins · #2 (**permalink**) July 27th, 2005, 03:22 AM

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JoanieCooks · #3 (**permalink**) July 27th, 2005, 03:24 PM

Hi watkins, I am sure the info you posted as a reply to my recipe is useful to some, but this site is for food recipes not recipes for the computer LOL

JoanieCooks