AntoniaJames is a trusted source on Bread/Baking.
You want there to be about 1/2 inch or so on the bottom of the pan, to keep it from drying out, so depending on how large your pan is, and what kind of rack you're using, the amount would vary -- say from 1 -2 cups. Check it every so often (especially if you're starting at a high temperature for some period) and add more if necessary to keep the pan from drying out (though that probably won't be necessary, as the bird should start releasing juices fairly quickly). If you have vegetables in the pan, too, you'll need less broth. Have fun!! ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
Uh, ever heard of a sausage roll?
The Trader Joe’s Product Causing a Furor in Britain
Bhutanese Food in America
8 Iconic French Brands
Food & Wine Is Leaving New York
5-Ingredient Solutions for Snack Time
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)