Hearth at Work
September 20, 2009 the hearth was very busy, as the cooks at Pennsbury Manor utilized many pieces of hearth cooking equipment for a demonstration. I will focus on the gridiron (the hearth’s broiler). The two halves of chicken were flattened well and covered with a mixture of thyme, parsley, onion and bread crumbs. The aroma was wonderful!
My hearth cooking classes utilize the hearth to teach many techniques as this picture portrays. The next scheduled classes are Saturday November 7th at Historic Speedwell and Saturday November 14th at Bolton Manion. I would love to meet some of you at these classes. We have great fun and great food!
For more information about my classes and other offerings please visit www.hearttohearthcookery.com
To broyle chicken
Heart to Hearth Cookery 
I have got to try this..oh yum! We did a turkey breast, in a similar way, it was great…everyone said, oh it will never cook all the way thru, but we just kept turning it over, and basting it…was yummy…I just love to prove ‘the guys” wrong…D
By: Dicey on September 21, 2009
at 1:52 pm