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I baked 3 chicken breasts in the RCB in the oven for 25m, then let sit for 10m (lid on entire time) and it was AMAZING! I cooked another breast on the medium bar pan just to compare, and while I've always loved chicken on the stone, the rcb is the way to go! SOOO tender and juicy, it blew me...
Hi everyone! I'm a new consultant (signed up about 3 weeks ago), and I'm having my first cooking shows this week. One of my hosts does not have a working oven. What recipes have you all used in the past for a show like this? I want to use as many tools as possible, but I'm having trouble finding...