Chicken Part B

I made the chicken recipe I blogged about yesterday. The results were mixed.  We all liked it, but in the words of eldest son, "Not enough to make it worth the fuss."

I think it has potential, though.  Smoked paprika is a very interesting seasoning, and I liked the combination with the honey and lemon juice.  I am going to try it again but will make a few changes next time.  First, I will use chicken parts instead of making a whole roasted chicken.  I think each piece cooks more evenly that way plus a greater surface area would be covered in the sauce.  Second, I would add a bit more salt to the sauce for flavor.  I used less than the recipe called for, since I figured you could always add more, but you can't subtract it once it's been added.  Third, I would place the sauce both on top of and beneath the skin.  We take the skin off the chicken prior to eating it, so we missed some of the flavor as a result. 

Comments

[Oceanguy]

Penzey's has a smoked Spanish paprika that I use a lot. Both the color and flavor are very rich. You should order a catalog if you aren't already on their mailing list.

[Gail]

I used to get their catalog, but I never ordered anything and they stopped sending it. Thanks for reminding me about it - I'm going to look into getting some of the Spanish paprika you mentioned.