I am roasting some chicken in Cabernet wine for supper, tonight.I have already dry-seasoned my meat, added veggies into my roasting pan and then basted my meal with wine.I wonder if I should cover this pan with aluminum foil - in aim to keep the wine from evaporating and leaving a broth or should I rely on the wine to flavor my meal and then evaporate into the air inside my oven?
MW or Al2O3 101.96 number of moles 549.371 / 101.96 5.3881 moles number of atoms Al2O3 5.3881 x (6.023 x 10^23) 3.2453 x 10^24 number of atoms Al 2 x (3.2453 x 10^24) 6.491 x 10^24
By cooking (covered) that way you are stewing the veggies and the underside of the chicken and are let with plenty of liquid to make a sauce of sorts.You then have to get them warm to rest as the chicken does or they will continue to cook if you just drain the panIf you cook uncovered the wine will reduce and you will get a more intese taste as it mixes with the chicken fats and juicesHman
