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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 by CAD703X
Liberty Island
Member since Jul 2008
82072 posts
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.
Posted by BayouBlue386
53298 posts
Member since Mar 2015
764 posts
Posted on 3/27/15 at 10:39 am to
Lay it on top of fresh herbs and spices citrus...amazing!
Posted by Mo Jeaux
Member since Aug 2008
59752 posts
Posted on 3/27/15 at 10:40 am to
Spatchcock?
Posted by Neauxla
New Orleans
Member since Feb 2008
33471 posts
Posted on 3/27/15 at 10:51 am to
Cut out the back bone too. No need to keep that.
Posted by rbWarEagle
Member since Nov 2009
49999 posts
Posted on 3/27/15 at 10:51 am to
Did you just season with salt/pepper?
Posted by OTIS2
NoLA
Member since Jul 2008
50802 posts
Posted on 3/27/15 at 10:53 am to
quote:

Cut out the back bone too. No need to keep that.


WTF? I got to naw on that bad boy...
Posted by Neauxla
New Orleans
Member since Feb 2008
33471 posts
Posted on 3/27/15 at 11:18 am to
quote:


WTF? I got to naw on that bad boy...

I like to freeze them to save for later to make chicken stock
Posted by KosmoCramer
Member since Dec 2007
77587 posts
Posted on 3/27/15 at 12:18 pm to
quote:

Spatchcock?


Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
48212 posts
Posted on 3/27/15 at 12:21 pm to
quote:

WTF? I got to naw on that bad boy...



Dem bones. Seasoned crispy dem bones.
Posted by OTIS2
NoLA
Member since Jul 2008
50802 posts
Posted on 3/27/15 at 12:25 pm to
For fried chicken, the back and the neck >>>>> the rest of the chicken.
Posted by Celtic Tiger
Lake Charles
Member since Feb 2005
624 posts
Posted on 3/27/15 at 12:48 pm to
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 by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
48212 posts
Posted on 3/27/15 at 1:04 pm to
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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