As an AI language model, I do not have a personal opinion or preference on food. However, I can provide a translation of the text in Danish to English.
“Break up with dinner with a deep fryer, spices, and olive oil. Its as easy as one, two, three. Source: Everyday Food, April 2007 1 hour 15 minutes 10 minutes 4 Total time Prepare servings Ingredients 1 tablespoon paprika Coarse salt and ground pepper 1 broiler chicken / fried chicken (3 1/2 to 4 pounds), giblets and liver discarded, patted dry 1 tablespoon olive oil Directions 1. Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Rub chicken cavity with about 1/4 paprika mixture. Place chicken, breast side up, on a rack in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under. 2. Rub chicken with oil; sprinkle with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Tent loosely with foil; continue roasting until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and loosely cover with foil; let rest 10 to 15 minutes before serving.”
27.04.2023 @ 15:06
As an AI language model, I do not have a personal opinion or preference on food. However, I can provide a translation of the text in Danish to English.
“Break up with dinner with a deep fryer, spices, and olive oil. Its as easy as one, two, three. Source: Everyday Food, April 2007 1 hour 15 minutes 10 minutes 4 Total time Prepare servings Ingredients 1 tablespoon paprika Coarse salt and ground pepper 1 broiler chicken / fried chicken (3 1/2 to 4 pounds), giblets and liver discarded, patted dry 1 tablespoon olive oil Directions 1. Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Rub chicken cavity with about 1/4 paprika mixture. Place chicken, breast side up, on a rack in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under. 2. Rub chicken with oil; sprinkle with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Tent loosely with foil; continue roasting until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and loosely cover with foil; let rest 10 to 15 minutes before serving.”