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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?
Posted on 3/27/15 at 10:53 am to Neauxla
quote:
Cut out the back bone too. No need to keep that.
WTF? I got to naw on that bad boy...
Posted on 3/27/15 at 11:18 am to OTIS2
quote:I like to freeze them to save for later to make chicken stock
WTF? I got to naw on that bad boy...
Posted on 3/27/15 at 12:18 pm to Mo Jeaux
quote:
Spatchcock?
Posted on 3/27/15 at 12:21 pm to OTIS2
quote:
WTF? I got to naw on that bad boy...
Dem bones. Seasoned crispy dem bones.
Posted on 3/27/15 at 12:25 pm to Gris Gris
For fried chicken, the back and the neck >>>>> the rest of the chicken.
Posted 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.
Posted on 3/27/15 at 1:04 pm to OTIS2
quote:
For fried chicken, the back and the neck >>>>> the rest of the chicken.
Wings and, specifically, the crunchy crispy wing tip.
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