Tuesday, February 28, 2006

The 18 minute chef

Mrs Blogger is out of town and it is my job to make the dinner. This evening we will be enjoying Perdue Bourbon Chicken, fresh from the bag in the freezer to the oven, Oreida fries and a beverage. My favorite part of the Bourbon Chicken recipe?

Why it's Step 3.

3. Bake on middle oven rack 15 to 17 minutes, or until heated through. Internal temperature should reach 150-170 degrees F.

Like I'm going to take a pocket meat thermometer and check all 35 Bourbon Nuggets.

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