"There's a hint of mint, which is a really unique taste." Michael Greene was pleasantly surprised, "I didn't expect you to add mint."
"After grilling, the chicken heats up, so the coolness of the mint disappears, but its slight bitter and spicy flavor remains, giving the roast chicken a unique taste."
"Not bad." Michael Greene nodded.
Although everyone roasted chicken and duck,
the different seasonings and proportions used brought out different flavors in each.
"Is this mashed potatoes?" Rosaline Parker cut open Cynthia Florine's roast chicken and found half of it filled with mashed potatoes.
The upper part was left empty, and Cynthia Florine had cleaned the chicken cavity thoroughly, not leaving a single trace of the innards.
As she sliced it open, the chicken juice flowed into the mashed potatoes, as the savory, fragrant chicken broth seeped in.
The originally golden-yellow mashed potatoes gradually took on a caramel color.
