Turned out OK after all.
Turned out OK after all. Would do it again but with a wire rack and no parchment paper! Long story, the parchment burned and I had to move the bird to a new pan, and it broke the birdie. The other pics are of the herb blend I used to make the butter that I spread under the skin. Taste test coming after it rests!
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That looks awesome
should I bring a side?? do you like yams?
It’s been too long since I roasted a chicky. This makes me want to.
Sativa Starlite I have never done it. and I supposedly “love” to cook…I know how easy it is but have just never done it.
Marc-Antonivs Gvzman I don’t eat potatoes
Annemarie Clendening thanks 😉
oh. macaroni salad?
No starches, period
I was serious about the brick. I wrap it in foil, heat it up in the oven and after I break down and prep the bird put the brick on top of it. Guranteed super crispy skin
Looks good !
I eat chicken mayyybe once a month, and I roast just the bewbs. It’s soup season now, so a whole birdie needs to happen. Or, chicken and riiiiice.
Fine Bobbi Jo Woods you can get my stinky grits!
I love Mural Of Flavor. Penzeys spice mixes are top notch.
Sativa Starlite I was getting down to the dregs of my freezer, I now have only jars of stock in there, along with bones and vegetable scraps in bags, to make more. I have one more chicken left to roast, but since it’s a fancy organic free range one, I may make soup out of it instead. The meat sales are coming to my local stores soon, so I can stock up again on pork roasts and etc. Oh, and I need more beef marrow and soup bones. Gah!
Marc-Antonivs Gvzman Oh I don’t eat those, either. I only eat above-ground veggies and no grains
Nothing worse than food porn when you are hungry.
I was using parchment bc I wanted it to not stick to the pan and be too mushy underneath, but I think I will use my Air-bake pan again for the chicken! I usually only use it for egg bakes
Whoops, meant to have this filed under the food collection. Thanks for the catch, Gigi Benkowsky 😛
I need a bone collection for the freezer. Yep.
…and I just remembered my oven has a rotisserie thing in it, and I don’t know how to use it. Time to learn!
Bobbi Jo Woods what is this strange diet you are on darlin’?
I think the main reason I’ve been doing bone stock so much is because it just tastes so much better. For years, I spent buttloads of money on the boxed organic stuff from the store, but it usually had very little fat and probably strained out a lot of stuff. When I make it myself, I can be sure it’s nice and fatty and when I add a touch of apple cider vinegar, it helps leach the marrow and stuff out into the stock, too. I pretty much only consumed homemade chicken stock the first few days when I had a bad head cold last month and I swear it not only soothed my throat (added salt to it), but it sped up my healing.
Marc-Antonivs Gvzman it’s not strange and it’s not a diet. It’s the way people ate for ages before some bad scientist decided to get in bed with the government grain board and come up with a shit hypothesis about fat and heart disease and turn us all into low fat/high-carb consuming zombies. It’s a lifestyle for me now. It’s low cabohydrate, high-fat, and minimal to adequate protein https://www.charliefoundation.org/explore-ketogenic-diet/explore-1/introducing-the-diet
It’s treating my diabetes symptoms (BG is much lower and I’m not on oral or injection meds anymore) and I’ve already resolved my hypertension as well. Many people also swear by it as a way to relieve epilepsy, mental illness (Alzheimer’s disease and dementia, depression, anxiety), chronic joint issues like arthritis, PCOS, and more. I’ve also dropped 30+ lbs since June, as a bonus.
Nick Bartolo Penzey’s is the shit. I am out of a few of their blends, and need to order more. I also love their dried shallots
Thanks, doll
Have you tried the Reynolds no stick foil? I swear by it now. If you are only doing one chicken at a time an inverted rib rack works great too
https://smile.amazon.com/dp/B01D8W40NO?ref_=ams_ad_dp_asin_1
If I had a rack, I’d have used it
I’d’ve*