Hi,
I figured it would take longer than an hour to get even a 3-pound chicken
completely done. Searing the skin helps seal in the juices and allowing the
chicken to rest after cooking helps to re-distribute them. Would placing the
spices under the skin better season the chicken?
Thanks,
Nancy
----- Original Message -----
From: "Michael Baldwin via Cookinginthedark" <[email protected]>
To: <[email protected]>
Sent: Friday, September 05, 2014 9:53 AM
Subject: [CnD] Oven roasted chicken
I struggled with getting a nice moist whole chicken, until I started
cooking
them this way. This has worked for me on the past half dozen birds I have
done, and I hope someone else finds it helpful.
thaw completely
rinse outside and inside, removing any innards that might be in the bird
and
pat dry
Place your favorite seasonings inside, I like to use salt, black pepper,
and
garlic powder.
Place the bird in a baking dish, and liberally coat the outside with your
favorite oil, like olive.
Season the outside again with your favorite seasonings.
this is where it differs from the way most people cook a chicken.
Cook it uncovered in a preheated oven at 425 for about 25-30 minutes, and
lower the temp to 375 to cook for 30 minutes or until done.
Gives a nice crispy skin and juicy meat.
Michael
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