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For my 30,000th post...a question about roasting a chicken
Posted by CAD703X on 3/27/15 at 10:35 am01
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.
re: For my 30,000th post...a question about roasting a chickenPosted by BayouBlue386 on 3/27/15 at 10:39 am to CAD703X
Lay it on top of fresh herbs and spices citrus...amazing!
re: For my 30,000th post...a question about roasting a chickenPosted by rbWarEagle on 3/27/15 at 10:51 am to CAD703X
Did you just season with salt/pepper?
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re: For my 30,000th post...a question about roasting a chickenPosted by KosmoCramer on 3/27/15 at 12:18 pm to Mo Jeaux
quote:
Spatchcock?
re: For my 30,000th post...a question about roasting a chickenPosted by Celtic Tiger on 3/27/15 at 12:48 pm to BayouBlue386
thickly slice some onions crossways (think onion rings) and place them under the bird in the roasting pan. They keep the bird off the bottom of the pan and sort of confit as the fat renders. may be my favorite part. wrapped in some crispy skin with a piece of meat...sheeeiiiitt.
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