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Message
re: How Do You Roast A Chicken?
Posted on 1/15/19 at 5:57 pm to Jibbajabba
Posted on 1/15/19 at 5:57 pm to Jibbajabba
Your best bet is to focus on its insecurities, keep the jabs quick and rapid fire, but don't get too mean. That's Jeffrey Ross' job.
0
Posted on 1/15/19 at 9:54 pm to Jibbajabba
Get a chicken.
Cut it in halves your favorite way.
Season everywhere liberally with this
or this
(or any of the other similar blends)
Put in fridge overnight.
Roast on rack on pan at 375 until done. No longer.
This works for a whole bird too, just harder to get the spices in the cavity.
Cut it in halves your favorite way.
Season everywhere liberally with this
or this
(or any of the other similar blends)
Put in fridge overnight.
Roast on rack on pan at 375 until done. No longer.
This works for a whole bird too, just harder to get the spices in the cavity.
Posted on 1/16/19 at 7:38 am to Jibbajabba
The crispiest skin I've found outside of frying, is Drunken Chicken.
Season the bird with salt, pepper and Slap Ya Mama, slide pats of butter and thin slices of lemon under the skin. Open a can of beer and pour a third out. Stuff the beer can up the chicken's arse and set it on the grill standing up, covered, off of direct flame for about an hour and fifteen minutes. Til skin is golden brown and crisp. The meat will be very tender.
Posted on 1/16/19 at 1:00 pm to CAD703X
quote:
a properly roasted whole chicken
I think, honestly, this is the issue...user error.
Posted on 1/16/19 at 1:24 pm to bdevill
The beer literally does nothing but hold the chicken upright
Posted on 1/16/19 at 2:04 pm to Caplewood
The beer can holds the chicken stable on the pit and collects a lot of liquid from cooking inside the cavity and is very hot so be careful when removing from the grill.
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