Mike Filigenzi wrote: The legs are always done and (assuming I pay attention) the breasts are never dried out.
Fred Sipe wrote:I thought I'd try Ruhlman's easy method today. Let the bird come to room temperature, salt liberally, stuff 2 lemon halves inside and/or truss, plop it in a cast iron skillet and into the oven at 425º for an hour or so.
Any other tips, temps or tricks?
Christina Georgina wrote:S&P the cavity, stuff with very thinly sliced onions, lemon , garlic and sprigs of parsley.
Carrie L. wrote:After many years of roasting, my favorite method tends to be splitting in half length-wise and setting the two pieces on top of sliced lemons and onions, then coating the skin side with olive oil, a squeeze of lemon, chopped fresh rosemary and a liberal sprinkling of Lawry's salt and black pepper. I roast in a hot oven for about an hour and a half. I check the done-ness by wiggling one of the legs to see if it freely moves in the socket. (We like our dark meat very done and the skin very crispy.)
Robin Garr wrote:Invite in a bunch of his friends, put out some drinks and snacks, and tell rude jokes about him until everybody is rolling on the floor laughing.
Oh, wait, you mean "roasting a chicken"?
Carrie L. wrote:and a liberal sprinkling of Lawry's salt
Jenise wrote:Carrie L. wrote:and a liberal sprinkling of Lawry's salt
Funny, in reading that I got this warm fuzzy feeling in my tummy and an instant memory of something I'd forgotten: the advent of supermarket roast chicken in my little world. The chickens weren't roasted there and I haven't a clue where they came from--and 'baked' is probably a more correct term than 'roasted'--but on offer, all in little disposable aluminum pans, were anything from a simple breast to half or whole chickens liberally coated with the orangey-red dust of seasoned salt which would have been as much about color as flavor because the skin was closer to blonde than brown--and kept under a heat lamp all day until sold. I've been on my own since I was 17, and those Lawry's season salt flavored roast chicken parts were many a dinner in those days.
Carrie L. wrote: Were they wrapped in Saran? I remember those little chickens under the heat lamps! Publix supermarket circa 1975-ish for me.
Karen/NoCA wrote:Jenise, those chickens are all over the place...Most folks tell me that Costco has the best ones in these parts. I have never purchased one there. Thursdays and Fridays you can smell that wonderful BBQ odor around town as several grocery stores, and deli's have their oak grills going all morning ,loaded up with tri-tip and ribs, as well. Each has their own way of doing it, and and the sides are all different. Frankly, I wish they would get a little more creative with all this but I suppose that is what is profitable for them. A kiosk about 3 minutes from here opened up in the parking lot of a gas station, grocery store area called SMOKED. They grill all day long, making various sandwiches with the meats taken right off the grill and cut just before making your sandwich . I hear it is quite good, but keep forgetting to go there.
The chickens weren't roasted there and I haven't a clue where they came from--and 'baked' is probably a more correct term than 'roasted'.
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