• Welcome to Religious Forums, a friendly forum to discuss all religions in a friendly surrounding.

    Your voice is missing! You will need to register to get access to the following site features:
    • Reply to discussions and create your own threads.
    • Our modern chat room. No add-ons or extensions required, just login and start chatting!
    • Access to private conversations with other members.

    We hope to see you as a part of our community soon!

Cooking a whole chicken

I

Inky

Active Member
Mm, I think I'm going to have to try brining and roasting. I had a brined turkey one Thanksgiving and it was delicious. I've been busy with work and a new kitten, but soon it will be chicken time! : )
 
Autodidact

Autodidact

Intentionally Blank
Please report on results. I strongly recommend trying high roasting temperatures, and also Roasting, A Simple Art, by Barbara Kafka.
 
B

Bucket

Member
I roast a chicken at 350 degrees for about an hour. First, I take the gizzard and all out of it, clean it, and put it in the baking dish. I liberally sprinkle it with garlic salt or garlic powder (not so much if it is that) and spread a little butter on the top. I do not cover while baking. Towards the end of the hour, I watch it carefully for skin color. I let it sit for ten minutes after taking it out of the oven before carving. This is making me hungry.
 
I

Inky

Active Member
Aha, finally I have roasted the chicken! I brined it with sugar and sea salt, since that's the salt I had around the house, rubbed it with olive oil and black pepper, stuck some rosemary sprigs inside it, then roasted it at 425 degrees. It is juicy and delicious. Thanks everyone for your advice! : )
 
MysticSang'ha

MysticSang'ha

Big Squishy Hugger
Premium Member
Congratulations, Inky!! You're definitely a budding chef here!

Next step - learning roasting with other cuts of meat......prime rib, leg of lamb (oh my buddha - that is YUMMY), ham......whatever your heart desires. :bounce

Once again, congratulations, love. :hug:
 
Autodidact

Autodidact

Intentionally Blank
Inky said:
Aha, finally I have roasted the chicken! I brined it with sugar and sea salt, since that's the salt I had around the house, rubbed it with olive oil and black pepper, stuck some rosemary sprigs inside it, then roasted it at 425 degrees. It is juicy and delicious. Thanks everyone for your advice! : )
Click to expand...

Yay, another brining and high temp convert! And who said you can't proselytize on RF?
 
I

Inky

Active Member
Thanks everybody! : ) I'd love to try roasting more meats, but I have a pretty low food budget at the moment and I eat free-range, which is expensive. I recently moved to a small town in California and free-range meat is much more available here, so it's not as bad as it was in North Carolina. I did do a great lamb and fennel stew a while back, so when I want to spend the money I might do a roast leg of lamb with fennel.
 
You must log in or register to reply here.
Top