Cutting the crusted chicken
My sister and I finally got around to trying one of Jamie Oliver's cool-but-something-you-don't-make-everyday-receipes: the Flour and Water Crust Chicken. By cooking a whole chicken wrapped in a seamless skin of dough, the meat retains its juices, with really smooth and moist pieces of chicken as a result.
That is...if you can get it out of its skin after cooking, of course. We managed, but it wasn't easy!
Curious? You can find the receipe in Oliver's book Happy days with the Naked Chef. Or somewhere on the Net of course ;-)
