- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
For my 30,000th post...a question about roasting a chicken
Posted on 3/27/15 at 10:35 am
Posted on 3/27/15 at 10:35 am
I recently (maybe from someone on here) split the bird down the middle and roasted it on 400 for about an hour.
This is the best technique ever!
Skin was perfectly crispy all over and no need to fuss with flipping it over and worrying about soggy skin.
What's the downside to this? Not being able to shove stuff up the cavity? I don't really do that anyway.
This is the best technique ever!
Skin was perfectly crispy all over and no need to fuss with flipping it over and worrying about soggy skin.
What's the downside to this? Not being able to shove stuff up the cavity? I don't really do that anyway.
4
Posted on 3/27/15 at 10:39 am to CAD703X
Lay it on top of fresh herbs and spices citrus...amazing!
Posted on 3/27/15 at 10:40 am to CAD703X
Spatchcock?
Posted on 3/27/15 at 10:51 am to CAD703X
Cut out the back bone too. No need to keep that.
Posted on 3/27/15 at 10:51 am to CAD703X
Did you just season with salt/pepper?
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News