tag:blogger.com,1999:blog-6301407940699570948.post1090901445583019334..comments2023-11-05T02:49:49.453-08:00Comments on 40 going on 28: TK's Recipe of the Week: I have cracked the secret of roast chickenTKhttp://www.blogger.com/profile/08123364195474763594noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6301407940699570948.post-57923412749230958312013-01-10T20:20:22.039-08:002013-01-10T20:20:22.039-08:00I"m a big fan of 2 hours (no matter the size)...I"m a big fan of 2 hours (no matter the size) in a low oven (350). Somehow it comes out moist AND crispy, and I haven't done anything. Including trussing. I'm also a big fan of eating the chicken skin directly off the bird, which is vaguely disgusting but insanely delicious.Rhttps://www.blogger.com/profile/04110826310690591324noreply@blogger.comtag:blogger.com,1999:blog-6301407940699570948.post-69172049049059129292013-01-08T11:13:41.019-08:002013-01-08T11:13:41.019-08:00I have (and use) the Thomas Keller recipe. It'...I have (and use) the Thomas Keller recipe. It's remarkably simple and amazingly delicious. <br />You just put it in the oven, breast side up and roast. No butter, no oil, no herbs, no salt and pepper, no nothing. Then when it's about 15 minutes from being done you add whatever herbs or flavor you like.<br />Let it rest for a few minutes just like in your recipe.<br />Eat.<br /><br />You forgot the most important part of the recipe, though: The Reward!<br /><br />Cut the triangle piece off - the tail or the butt piece and eat that. It's the best part of the chicken. You cooked it. You deserve it. You get to eat it.Andreahttps://www.blogger.com/profile/04339966081935992932noreply@blogger.comtag:blogger.com,1999:blog-6301407940699570948.post-20843932752696271102013-01-07T20:43:22.996-08:002013-01-07T20:43:22.996-08:00What you really want, seeing as how you have a bac...What you really want, seeing as how you have a back yard and all (right?), is a Weber kettle with the rotisserie attachment. It makes a great fowl: chicken, duck, or even super-leggy heritage turkey. It's the best way to roast a duck because when the duck fat catches on fire it is out in your yard instead of in your kitchen.<br /><br />Also, 175F is a very hot chicken, IMO.ourswimmerhttps://www.blogger.com/profile/08829720508199237853noreply@blogger.comtag:blogger.com,1999:blog-6301407940699570948.post-61731781942682789792013-01-07T12:10:54.767-08:002013-01-07T12:10:54.767-08:00Greg -
I suspected those things did a good job, n...Greg -<br /><br />I suspected those things did a good job, no joke. I've heard good reviews from others.<br /><br />Periqueblend -<br /><br />I kinda figured the comment thread here would turn into "Better ways to roast chicken," and I WELCOME EVERYONE'S INPUT.<br /><br />I LOL'd at "Ideally you brined it...", but I'm not sure why.TKhttps://www.blogger.com/profile/08123364195474763594noreply@blogger.comtag:blogger.com,1999:blog-6301407940699570948.post-39234138777604356512013-01-07T11:55:31.091-08:002013-01-07T11:55:31.091-08:00Wow that's complicated. Just put butter under...Wow that's complicated. Just put butter under the skin by the breasts. 20 minutes at 425, remove and rest. Cover the breast w/foil, 350 for 20min/per pound. When the leg disarticulates easily you're done. <br /><br />Ideally you brined it for 24hrs the days before. periqueblendhttps://www.blogger.com/profile/10199228518602721581noreply@blogger.comtag:blogger.com,1999:blog-6301407940699570948.post-51618197509241665092013-01-07T10:46:26.825-08:002013-01-07T10:46:26.825-08:00We use the showtime rotissierie for Thanksgiving t...We use the showtime rotissierie for Thanksgiving turkey and it comes out perfect every time. We also use it for prime rib. also perfect every time.Greghttps://www.blogger.com/profile/02639710572191340548noreply@blogger.com