Recipes – Bungalow Chef | Mike Mech Tradtional Family Recipes Wed, 31 Oct 2018 17:40:07 +0000 en-US hourly 1 Bungalow Chef’s Roasted Thanksgiving Turkey Wed, 31 Oct 2018 17:40:07 +0000

The holidays are right around the corner and my favorite, Thanksgiving, starts off the season. The aroma of a turkey baking in the oven always makes me feel happy and cozy! It also brings back memories of my childhood when there were four generations of cooks in my mother’s kitchen working together to feed the masses of friends and family.

Now Let’s talk about the main attraction. TURKEY! When it comes to the turkey I always use a fresh HO-KA bird that I’ve purchased for years from a specialty grocery store in the Beverly neighborhood of Chicago called County Fair Foods. County Fair is an independent grocery store owned by the Baffles family for over 50 years. It’s my go-to store for everything as quality and customer service are their driving force.

Thanksgiving turkey perfection every time

Thanksgiving turkey perfection every time


Turkey is always the main attraction at my table, but you’ll find great side dishes for your holiday table on my blog including Harvest Dressing, Cranberry Sauce, Rosemary Potato Soufflé, Braised Red Cabbage, Onion, Leek and Pea Gratin to mention a few. And don’t forget your pies. Check out my great-grandmother Shade’s pie crust recipe. How could you go wrong?


The side dishes!

The side dishes!

Bungalow Chef’s Roasted Thanksgiving Turkey

14-16 lb fresh turkey (A thawed, frozen bird can be used following all safe handling directions and procedures.) These directions are for an unstuffed bird.


For the stock:
Mirepoix of vegetables cut into quarters:
3 carrots
2 stalks of celery
2 onions

For The Roast Turkey:
1 medium onion cut into 8 wedges
2 carrots, cut into 6 pieces
2 celery stalks, cut into 6 pieces
1 bay leaf
Kosher salt
1 lemon halved
1 head of garlic
6 springs of fresh thyme
1 stick of unsalted butter, softened

Cut vegetables for the mirepoix. Place in the bottom of a large roasting pan.

Preheat oven to 425˚.
NOTE: Roast at 425˚ for 1 hour, then reduce temp to 350˚ for the remainder of roasting time. Total cooking time 3 1/2 to 4 1/2 hours (unstuffed) to reach 165˚ depending on size and oven operation.

Remove turkey neck and giblets from the cavity and rinse, place in small stock pot. Add 1/2 of the onion, carrots, celery, bay leaf and 8 cups of cold water. Season with salt and pepper. Bring to boil and simmer for one hour. Strain through a fine mesh colander into a bowl. You can pull the meat from the neck and chop the giblets and reserve to add to the gravy.

Season both cavities of the turkey with salt and pepper. In the neck cavity place 1/2 of the lemon, 1/2 of the thyme. Stuff the larger cavity with the remaining vegetables, 1/2 garlic head and the remaining thyme. Tie the legs together using kitchen twine Rub the bird with butter all over the skin and lightly salt and pepper. Place the turkey on top of the mirepoix of vegetables in the roasting pan. And the remaining garlic into the roasting pan. Pour 1 cup of the stock into the roasting pan. Roast for one hour, adding stock or water as needed to keep the roasting pan moist.

Reduce the oven temperature to 350˚ and bake until the internal temperature reaches 165˚. Check by inserting a probe into the thickest part of the thigh or breast (not hitting a bone). During the roasting process, add additional stock as needed and baste. If the wings and top are getting overly brown I suggest to tent with foil and wrap the wings.

Remove the vegetables from inside the turkey, and transfer it to a cutting board and let rest for 30 minutes.

Turkey Pan Gravy


Pan drippings from the turkey
1/2 cup white wine
3 tablespoons all-purpose flour
3 cups stock or low sodium chicken stock
Chopped pieces from the meat from the neck and the giblet (optional)

Remove the turkey from the roasting pan and set to rest. Discard any vegetables that are still in the roaster. Place the roasting pan across two front burners (with caution). Bring to a low simmer, add the wine and 2 1/2 cups stock and bring to a boil. Separately mix the remaining 1/2 cup stock into the flour whisking in a medium size mixing bowl. Then add the stock and flour mixture slowly into the roasting pan whisking constantly. Reduce heat when thickened. Season with salt and pepper.
Add the meat from the neck and gibbets if you wish. If too thick, you can add additional stock. Serve warm. (I always preheat my gravy boat with hot water, before I ladle in the gravy.)

Happy Thanksgiving!



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Bungalow Chef’s Chicken Pot Pie Tue, 09 Oct 2018 17:54:25 +0000

What’s more comforting than chicken pot pie? I grew up on the frozen variety from the local grocery store. Typically, it was served when my folks were going out of town or when I was under the weather. Either way it always lifted my spirits.

My Chicken Pot Pie. Dig in!

My Chicken Pot Pie. Dig in!


Chicken pot pie was always a holiday tradition in the Mech family. I had an amazing Aunt Diane who would spoil me rotten during the holidays and one annual treat I could count on was our pilgrimage to Marshall Fields, now Macy’s, on State Street. Every year we would dine in The Walnut Room and order Mrs. Hering’s Chicken Pot Pie. Marshall Fields began including this as a menu item in 1907 and got the iconic recipe from their hat department sales clerk, Ms Hering.

To this day, chicken pot pie is one of my favorite dishes with its steaming, creamy vegetable and rich chicken filling. Typically, I serve it for small casual gatherings at the bungalow. Instead of the traditional puff pastry crust, I have lightened it up a bit for today’s palate by using The Fillo Factory organic Fillo sheets as a top crust. It’s ever so flakey, tasty, and the Fillo sheets make it very easy. Enjoy this classic with a garden salad, and you have an amazing, hearty cold weather meal.

Dig in and enjoy!

Bungalow Chef’s Chicken Pot Pie

Serves 6 – 8

6 tablespoons olive oil
1 large onion diced fine
4 large carrots quartered and diced
1 leek finely diced (white part only)
2 gloves garlic minced
1/4 cup white wine
1/2 cup flour
3 1/2 cups chicken broth (unsalted)
1 cup frozen peas (thawed, drained)
1 cup frozen corn (thawed, drained)
Kosher salt (to taste)
Ground pepper (to taste)
3 1/2 cups of precooked chicken (I poach chicken breasts or purchase a rotisserie chicken from my gourmet market.)
1/4 cup parsley chopped
1 box Fillo Factory Fillo Dough (thaw following box direction, use 7 sheets)
10 tablespoons unsalted butter, melted (you can use olive oil as well)

Preheat oven to 375 degrees.

Making the filling:
Using a deep Dutch oven, heat the oil, and then add the onions, carrots and leeks, cooking until the vegetables start taking color. Add the garlic and the white wine, and cook until the wine has evaporated. Add the flour and blend well. Slowly add the chicken broth and simmer for 10 minutes until the mixture has thickened. Stir in peas and corn. Season with salt and pepper, then add the chicken and chopped parsley. Pour filing into a 2- quart baking dish. I use a trusted Le Creuset.

Fillo crust:
Place one sheet of the thawed Fillo dough on a flat surface and brush with melted butter or olive oil. Place another Fillo sheet directly on top and using a baking sheet, compress the sheets together. Repeat 5 more times. Measure your baking dish and cut the Fillo dough 2.5 inches larger than the dish. Using a cookie cutter or doughnut center cutter, cut a hole in the middle of the Fillo dough or cut with a knife to vent the mixture while baking. Place the layered Fillo sheets on top of the filled baking dish and bush with the remaining butter or olive oil.

Bake for 30-45 minutes, until golden brown.

Mike Mech “The Bungalow Chef”



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Bungalow Chef’s Roasted Corn and Avocado Salsa Mini Bites Mon, 08 Oct 2018 16:17:51 +0000

Late summer bounty from the garden is always a delight to use and to share with friends and family. This quick appetizer, or small bite, is on trend and beautiful with south of the border flavors. My cool and refreshing Roasted Corn and Avocado Salsa Mini Bites are the perfect addition for that first party of the new autumn season. And they’re extremely easy to make by using Fillo Factory Mini Fillo Shells. (I always have these on hand as they’re light as air, made with layers of traditional phyllo dough, neutral in flavor profile and crisp on the palette.) Serve these with margaritas, sangria or a chilled white or rosé wine.

Roasted Corn and Avocado Salsa Mini Bites

Roasted Corn and Avocado Salsa Mini Bites


I also use the salsa as a bed of flavors for a shrimp cocktail. Roasted Corn and Avocado Salsa Mini Bites can be made the day before and held in the refrigerator. Just bring it up to room temperature before serving to hit all the flavor notes.

Bungalow Chef’s Roasted Corn and Avocado Salsa Mini Bites

Approximately 30 portions

2 boxes of The Fillo Factory Mini Fillo Shells
1 ear of fresh sweet corn (roasted on the grill or pan sautéed until corn has started to blister and char with grill marks)
1 avocado, ripe but firm, diced medium
3 tablespoons fresh lime juice 3 tablespoons red wine vinegar
1 tablespoon olive oil 1/2 cup chopped red onion
1 garlic clove minced 1 shallot minced 2 medium ripe plum tomatoes diced
6 ripe olives sliced
2 tablespoons chopped fresh cilantro
1/8 teaspoon red pepper flakes
Salt and pepper to taste

After corn has been grilled, let cool and carefully cut the kernels off the ear. Place the corn and diced avocado in a medium bowl, toss with the lime juice, vinegar, and olive oil. Add the onion, garlic, and shallot tossing gently again. Now add the diced tomatoes and olives then cilantro and red pepper. Adjust final flavor with salt and pepper. Chill for one hour before serving. Using a slotted spoon (to drain marinade) fill each fillo cup with the salsa. Garnish with fresh cilantro.

An alternative serving suggestion:
Stack the Fillo cups on a small tray and place the salsa in a bowl with a slotted spoon. Let your guests build their own mini bite size treats. Include additional garnish such as a cellar of smoked salt, small individual bowls filled with additional chopped cilantro, minced jalapeño, chopped red onion and additional roasted corn.



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Bungalow Chef’s Apple Butter Wed, 03 Oct 2018 16:36:32 +0000

It’s apple season and one of the best ways to preserve the taste of apples is with Bungalow Chef’s Apple Butter. Somewhere between a jelly and jam, apple butter has an ultra-smooth, rich consistency. It’s perfect as a sweet topping for toast or English muffins in the morning.

Mmmmm apple butter on toast

Mmmmm apple butter on fresh baked bread


One of the great autumn traditions of my childhood was our annual family apple picking adventure. Together we would pick tart apples, slightly warmed by the sun, and wash them from the farm hand-pump. Once we were done, we would load the bushel basket of freshly picked apples into the back of our station wagon and head home where Mom’s apple creations would commence.

Today, the art of home canning or preserving is on an upswing due to a renewed interest in “clean labels” with farm-to-table ingredients and the pride of the craft. Enrich this occasion by gathering in the kitchen with the kids to make apple butter and share the legend of Johnny Appleseed. Young ones love to lend a hand in making this as a gift for teachers and family members come the holidays. Celebrate the season and create an autumn food memory with your family today.

Bungalow Chef’s Apple Butter

4 lbs of Granny Smith apples
1 cup of Heinz apple cider vinegar
4 cups of granulated sugar
2 cups water
1/4 teaspoon kosher salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 lemon juiced and the rind grated

Wash apples, cut into quarters, leaving the seeds and core, but remove any brown spots. Place cut apples in a deep heavy gauge saucepan. Add the water and vinegar. Cover and bring to a boil. Reduce the heat and simmer about 15 minutes until the apples are soft. Remove from heat and cool slightly. Using a chinois, or food mill, push the pulp thought the screen into a large bowl. (You can use a food processor, but you’ll still need to force through a fine mesh colander.) Then add the sugar, spices, and lemon juice and rind.

Using a heavy, thick gauge pot, place apples back on the stove and cook until thick and smooth stirring often. Cook for one to two hours. Just cool and it’s ready to enjoy straight from the refrigerator.

To can for storage or gifts:
Sterilize canning jars. (I like Ball canning products as they’re a traditional family favorite. I like to use the pint or smaller size jars for apple butter.) Sterilize jars by running through a short cycle in your dishwasher without soap. Or, place them in a deep pot of water, on top of a steaming rack, so they don’t touch the bottom, and bring to a strong boil for 10-15 minutes. Sterilize the lids by placing them in a bowl and pouring boiling water over them.

Next, fill the jars with the apple butter to 1/4-inch below the rim. Place the lids on top of the filled jars and secure with the ring closures. Place jars in a deep pot of simmering water (180˚) on top of a steaming rack. Ensure water covers jars by 1-2 inches. Cover pot and bring to a boil. Boil in the water bath for 10 minutes for a good seal. Remove from the water bath, dry and cool the jars. Add a label and mark as Apple Butter with the date. Perfect for the pantry or to give as a gift.

Enjoy! Mike Mech “The Bungalow Chef”



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Petite Lemon Curd Tarts in Mini Fillo Cups Wed, 29 Aug 2018 09:00:17 +0000

Lemon Curd is one of my favorite go-to desserts! Recipes for this English heritage delight date back to the 1800’s where it was a much different consistency that what we know today. It wasn’t until much later it that it was served with scones or as a spread on pancakes or waffles with fresh blueberries.

Addictive Petite Lemon Curd Tarts

Addictive Petite Lemon Curd Tarts


Can anyone refuse classic Petite Lemon Curd Tarts? I don’t think so! A light and lemony curd cradled in delicate petite Fillo Factory cups. . .perfection! Easy to make with all natural ingredients, these tarts are sure to make you look like a master pastry chef.

Petite Lemon Curd Tarts in Mini Fillo Cups

Approximately 15 portions

1 box of The Fillo Factory Mini Fillo Shells
1 cup granulated sugar
1/4 tablespoon freshly grated lemon zest (Use the yellow outer skin only as the pith can be bitter. I use my trusted Microplane.)
2/3 cup fresh lemon juice (You’ll need 7-8 lemons depending on size. Roll with the palm of your hand on a flat surface before juicing.)
8 extra large room temperature egg yolks
Dash of Kosher salt
1 stick of unsalted butter quartered lengthwise and diced into small cubes

Using a medium size heavy saucepan, combine the sugar, lemon zest, lemon juice, egg yolks and salt. Whisk together and cook over medium heat. Add butter when mixture is slightly warm. Whisk continually for about 5 minutes over heat until the mixture thickens to coating stage. Remove from heat and using a sieve, pour the curd through and push the remaining curd with a wooden spoon through the sieve. Let cool slightly and deposit in the Fillo Cups. Garnish with candied lemon peel, fresh fruit or dust with confectioners sugar.

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Grilled Peaches with Burton’s Maplewood Farm Maple Syrup Thu, 09 Aug 2018 09:00:55 +0000

I love fresh peaches and grilling only intensifies their flavor and sweetness. They take me back to the carefree days of childhood summers in Michigan where my family vacationed on a small rowboat lake named Lake Van Auken in Van Buren County. (It was our “On Golden Pond” spot in the heart of peach country.)

Grilled Michigan Peaches

Grilled Michigan Peaches


This is a quick dessert that will have everyone talking and asking for more! Topped with Palisade Peach Brandy Barrel Aged Maple Syrup from Burton’s Maplewood Farm makes it truly magical.

Grilled Peaches with Burton’s Maplewood Farm Maple Syrup

8 servings
4 Large ripe peaches (Use freestone peaches if possible and if you can find them I recommend the Red Haven variety. Always pick a peach that has a great aroma and gives just a bit when you squeeze it. Rinse the peaches well, dry and cut in half removing the pit.) Olive oil 1/2 cup granulated sugar
1/2 tablespoon ground cinnamon
Olive oil
Palisade Peach Brandy Barrel Aged Maple Syrup or your favorite maple syrup
Vanilla ice cream
Crushed vanilla wafers or graham crackers to garnish Toasted almonds or pecans are optional

Using a clean gas grill, preheat to medium or 350 degrees.

Combine the granulated sugar and cinnamon then set aside.

Brush the cut side of the peaches with olive oil and place on the grill. Cook for 2-3 minutes then rotate and continue grilling for another 2-3 minutes. Turn them over and grill for an additional 3 minutes. Remove from the grill and place on a serving dish. Sprinkle with the cinnamon sugar mixture.

Move each peach portion to an individual serving dish, drizzle Burton’s Maple Syrup into the cavity of the peach. Quickly add a generous scoop of vanilla ice-cream, top with toasted almond or pecans, and garish with crushed vanilla wafers or graham crackers. (Whipped cream works great as well!)

Enjoy and Happy Summer!

Mike Mech “The Bungalow Chef”

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Bungalow Chef’s Summer Berry Upside Down Cake Thu, 02 Aug 2018 09:00:48 +0000

My childhood summers are relived with this great summer berry snack cake. Family trips to Michigan’s berry belt, roadside farm stands and “u-pick” farms on “The Red Arrow Highway” are some of my sweetest summer memories.

A blend of berries gives this cake a balance of tart and sweet. Served with whipped cream or ice cream it will please the whole family.

Upside Down Berry Cake! A summer treat.

Upside Down Berry Cake! A summer treat.

Bungalow Chef’s Summer Berry Upside Down Cake

Yields 6-8 servings

3/4 cup unsalted butter, cubed at room temperature, divided
1 1/4 tablespoons fresh lemon juice
1 1/2 cups granulated sugar, divided
1 tsp. salt
2 1/4 cups fresh mixed berries (raspberries, blueberries and blackberries) cut in half if large
3 teaspoons fresh lemon zest
2 large eggs at room temperature
1 1/4 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup milk

Preheat the oven to 350 degrees. Using a 10-inch cast iron skillet over medium heat, melt 1/4 cup butter. (I always use my Lodge cast-iron skillet.) Add the lemon juice, 1/2 cup sugar, and 1/2 teaspoon salt. Cook and stir until mixture is thick and bubbly. Remove from heat. Toss the berries and 2 teaspoons of the lemon zest in a bowl and arrange over the sugar mixture in the skillet. Any cut berries should be placed cut side up.

When mixing the dough, I use a stand mixer with the paddle attachment. Place the remaining butter and sugar in the mixer and beat on a high speed until the mixture in light and fluffy. Add eggs, one at a time, and mix well. Add the vanilla and the remaining lemon zest. In a separate bowl whisk together the flour, baking powder, baking soda and remaining salt. Now add 1/3 of the milk and 1/3 of the dry ingredients to the butter mixture and blend well on a low speed. Continue adding the milk and dry ingredients at this rate. Scrape down the bowl and beaters as needed and mix until the batter is blended. (Dough will be thick and heavy.) Spread the batter onto the berries in the skillet.

Place the skillet on a rimmed baking sheet in the preheated oven. Bake for 35-45 minutes until the cake is golden brown in color and a toothpick comes out clean. Remove from the oven and cool for 30 minutes. Run a small paring knife around the edge of the cake.

Warm the skillet over low heat on your range for 2 minutes. Remove the skillet from the heat and, invert the cake on a platter or cake stand. Dust the cake with powder sugar and serve with ice-cream or whipped cream.

Enjoy!  Mike Mech “The Bungalow Chef”


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Bungalow Chef’s Rhubarb Custard Pie Thu, 31 May 2018 21:51:37 +0000

With summer right around the corner, one of the first garden and kitchen food memories I have is the rhubarb plant. Otherwise known as the “PIE PLANT”, this gem is always more than plentiful in Midwest gardens. Rhubarb, due to its tartness, traditionally pairs well with strawberries in a jam, jelly or pie, which is a personal favorite.

Rhubarb Custard Pies

Rhubarb Custard Pies


My Rhubarb Custard Pie recipe is from my great grandmother, Rose Schade. Yes, it’s tart but the creamy rich egg custard is pure velvet and the height of perfection when served with a dollop of whipped cream! Using your favorite pie crust recipe, or mine from my “Marching On to the Best Pie Crust Ever!” post or even an easy pre-made crust from your local grocery store’s refrigerated case will do. Just follow the directions below!

Bungalow Chef’s Rhubarb Custard Pie

Yields 1-9 inch pie or about 8 servings.


1/2 cup all-purpose flour
1 lb. fresh rhubarb
1 1/2 cups granulated sugar
Dash of salt
2 large eggs at room temperature
1/2 stick melted unsalted butter
3/4 cup heavy cream or Half and Half


Pie Shell: (Preheat oven to 375 degrees)
1 9-inch pie shell. Chill the dough for 30 minutes after rolling and lining the pie pan, then line with a piece of parchment paper and, using pie weights or dried beans, bake for
15 minutes. Remove the parchment paper and pie weights then continue baking for 5-10 more
minutes until the crust is light in color. Let cool.

Filling: (Preheat oven to 350 degrees)
Remove leaves from rhubarb and rinse well. Remove fiber like strings. Cut stalks length wise in half and then into 1 inch pieces for about 4-5 cups.

In a small bowl, combine the rhubarb with the granulated sugar and mix well. Let sit for 15 minutes tossing occasionally. In a separate bowl, beat the eggs and cream or half and half. Add the salt, melted butter, flour and mix until smooth. Place the rhubarb into the pie-shell and pour on the custard mixture.

Bake for 40-50 minutes. Use a foil tent if browning too quickly and bake until the custard is slightly firm in the center. Cool before serving.

As a young boy in Cicero, IL, my father would “borrow a stalk of rhubarb” before his morning newspaper route to give a bit of added energy to his day! Back then, professional baseball players enjoyed it the same way!


Mike Mech “The Bungalow Chef”



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Bungalow Chef’s Chicken Liver Paté Thu, 19 Apr 2018 14:44:23 +0000

A classic retro appetizer for sure! Rich in flavor and super easy to prepare. Great to serve with sliced and toasted baguettes, cocktail rye or upscale crackers. Serve ramekins filled with finely diced red onion, chopped hardboiled eggs, chopped dill pickles, cornichons, capers, or diced cucumbers for garnish.

My homemade paté. Yum.

My homemade paté. Yum.

Bungalow Chef’s Chicken Liver Paté

About 8 servings as an appetizer


1/2 cup unsalted butter
1 large Spanish onion diced fine
1 garlic clove minced
1 lb. fresh chicken livers, deveined, rinsed and patted dry
1/2 cup brandy, cognac or port wine
1/2 cup heavy whipping cream
2 teaspoons kosher salt
1/2 teaspoon black pepper


Using a heavy skillet (I always use my favorite Lodge cast iron skillet) melt the butter over medium heat, add the chopped onion and minced garlic. Sauté until lightly transparent.

Flaming the brandy or cognac

Flaming the brandy or cognac

Add chicken livers and turn them over to brown evenly on all sides. Depending on their size, cook livers for 5-8 minutes until they are cooked through. Remove pan from heat and add the liquor of choice. Then return to heat using caution if the pan ignites. Simmer for 5 minutes, until the mixture sauce thickens up.

Using a food processor, pulse chicken liver mixture until finely chopped. Add the cream and seasonings then pulse until smooth. Cool, cover securely and place in the refrigerator. Serve chilled with the recommended garnish items.

Mike Mech “The Bungalow Chef”

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Bungalow Chef Roast Chicken Thu, 15 Mar 2018 14:11:24 +0000

Truly one of my favorite simple meals is a great roast chicken. So easy, flavorful, and everyone thinks you slaved for hours. I believe if you asked every Chef what their favorite home cooked meal is, a roast chicken would be the hands down winner. The leftovers are amazing for chicken salad or soup, and the bones great for stock.

Perfect Sunday Roast Chicken

Perfect Sunday Roast Chicken


Roast chicken that has made many Sunday dinner appearances in my bungalow and will continue to do so during the cold winter months. Just add peeled potatoes and root vegetables to this for a true comfort meal. And, the drippings make a wonderful sauce by crafting a roux and adding chicken stock.

Bungalow Chef Roast Chicken

Serves: 4

One 4-5 lb. roasting chicken, rinsed and patted dry with paper towel
2.5 tsp. kosher salt
1 large yellow onion cut in half
1/2 large lemon
large spring of Rosemary

Preheat the oven to 475 degrees

Season the chicken with the salt inside and out. Place 1/2 of the onion, the 1/2 of the lemon and the rosemary in the chickens cavity (Bum) Tie the legs together with kitchen twine. Refrigerate uncovered overnight.

Let the chicken come to room temperature before you place it in the oven. Place the chicken and remaining onion half into a shallow roasting pan or cast iron skillet. (I use a le Creuset Roasting Pan or a Lodge Cast Iron Skillet.)  Roast for 45 minutes to an hour. The chicken is done when an instant-read thermometer inserted into the thickest part of an inner thigh resisters 165 degrees. Remove from the oven, tent loosely with foil and let rest for 15 minutes.  Carve and serve.

Simple and Delicious!

Mike Mech “The Bungalow Chef”


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