Re: Roast Chicken

kilikini wrote on 07 Aug 2006 in rec.food.cooking

Just a question......

When you all roast a whole chicken in the oven, what herbs and spices
do you use to prepare it? Do you brine, stuff, inject, marinate, rub?

What's your favorite method, how long do you cook it for, and at what
temperature to make sure it's juicy?

kili




I only roast a chicken when I'm having company or want chicken leftovers
for something. In other words I roast only larger birds (4 lbs+). And I
do the stuffing in a seperate pan...not in the bird. This also allows for
leftovers...

I go the Ina Garten way (that bear foot gal) for roasted chickens...
lemon(s) cut in half in the cavity, resting on a bed of sliced onions,
salt-pepper and butter/oil rubbed skin. I've never read the Julia Child
lemon chicken way...they might be similar. The concept of the bed of
slice onions makes for good gravy (even if the onions burn).

But mostly I rotisserrie or spatch*** my chickens because I'm cooking
for one and this saves me either time, effort or both and doesn't cost me
in flavour, with the smaller birds.

Now are you a breast up type person? Or do you rotate and have the breast
up for only part of the roasting time? Talking the larger birds...

--


Curiosity killed the cat, but for a while I was a suspect

-Alan
.

Loading