As Seen on Fox 11: Cake and Chicken
Chef Colin was feeling “fall-ish,” so he brought an herb roasted chicken to the studios. He added caramelized vegetables such as fennel, onions, herbs and zucchini. He brined it for an hour (in salted water) and roasted it hot at 410 degrees, for 45 minutes to an hour, to keep it crisp and moist. He then pulls it out a little early and lets it sit for a bit.
It was also Bill Frankmore’s birthday so he got a cake!