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Cooking advice please

ProfilePosted byOptionsPost Date

Tawny

Tawny Report 7 Jun 2015 10:24

I have been left to cook Sunday lunch for my brothers girlfriend and me. Due to her extremely limited diet (her choice she has no allergies) I am doing chicken in a sauce with carrots and green beans ( the only veg she will eat) and two Yorkshire puddings each. It is two chicken breasts so no rest time required. The chicken takes 30 minutes at 170c and the Yorkshires take 20-25 minutes at 220c. Would you stick them in together at the lower temperature and give the Yorkshires the same time as the chicken or put the Yorkshires in at the right temperature and shave a few minutes off the chicken cooking time?

Silly question I know but I am used to cooking a whole chicken having the rest time and putting the Yorkshires in whilst the chicken is resting. However everyone else is away today so just doing enough meat for two.

♥†۩ Carol   Paine ۩†♥

♥†۩ Carol Paine ۩†♥ Report 7 Jun 2015 10:40

Have you got tin foil?

Tawny

Tawny Report 7 Jun 2015 10:41

I do

°o.OOº°‘¨Claire in Wales¨‘°ºOO.o°

°o.OOº°‘¨Claire in Wales¨‘°ºOO.o° Report 7 Jun 2015 10:46

Do you have a George?

Tawny

Tawny Report 7 Jun 2015 10:48

No. No Foreman grill

♥†۩ Carol   Paine ۩†♥

♥†۩ Carol Paine ۩†♥ Report 7 Jun 2015 11:02

I would cook chicken breasts on top in pan/frying pan with sauce.

They might get a bit dry if cooked at high heat in oven

Tawny

Tawny Report 7 Jun 2015 11:03

Thank you for the advice.

AnninGlos

AnninGlos Report 7 Jun 2015 12:28

No roast potatoes?

Tawny

Tawny Report 7 Jun 2015 13:51

Just mashed potato today. Forgot about the top oven as I never use it. Problem solved.