Red Bronze

abreast

This is the colored result after 4h00 of cooking otherwise the chicken was pale given the low temperature. Though the recipe calls for scorching it at the end, I avoid doing it because it is both messy and not a controllable process. I prefer my way, it is a good way to give the chicken a colorful and appetizing look – if you like red bronze skin tones.

Categories: Kitchen Facts, Life Cycles