25-07-13, 11:12 PM
(25-07-13, 11:06 PM)nick crisp link Wrote: It's great - use a sharp knife to check that chicken is cooked through - juices (if any - won't be much from a couple of thighs) should run clear, no pinkness in meat. (Just don't want you blaming me for food poisoning!) The trick is not to burn the spices...
You do realise you're talking to a keen cook who was brought up in France? :lol
The Deef's apprentice