Roast chicken

[vraiblonde]

This is one of my favorite meals. I used to get a rotisserie chicken every week at the grocery store...until I learned to make my own perfect tender roast chicken.

Alton Brown says roast a 5 lb bird at 425 for about an hour and a half.

Ina Garten says the same thing.

So does my hero Tyler Florence.

Ree Drummond, same thing.

Yet my chickie always came out tough and annoying.

So I called my Auntie, which I should have done in the first place. SHE gasped in horror at a roast chicken being cooked that high and for only 1.5 hours. Said that the bird needs to cook at 300 for at least 2.5 hours covered, then uncover for another half hour or so.

Perfect. Tender, moist, juicy.

So there you have it - my Auntie took on the Food Network stars and won.

 

[struggler44]

This is one of my favorite meals. I used to get a rotisserie chicken every week at the grocery store...until I learned to make my own perfect tender roast chicken.

Alton Brown says roast a 5 lb bird at 425 for about an hour and a half.

Ina Garten says the same thing.

So does my hero Tyler Florence.

Ree Drummond, same thing.

Yet my chickie always came out tough and annoying.

So I called my Auntie, which I should have done in the first place. SHE gasped in horror at a roast chicken being cooked that high and for only 1.5 hours. Said that the bird needs to cook at 300 for at least 2.5 hours covered, then uncover for another half hour or so.

Perfect. Tender, moist, juicy.

So there you have it - my Auntie took on the Food Network stars and won.

I just bought "The Big Easy" by Charbroil and tried it out on a 8lb oven stuffer from Purdue, totally awesome and may have possible been the best baked chicken I've ever eaten. Will definitely cook a turkey in it for Christmas

 

[havingfun]

This is one of my favorite meals. I used to get a rotisserie chicken every week at the grocery store...until I learned to make my own perfect tender roast chicken.

Alton Brown says roast a 5 lb bird at 425 for about an hour and a half.

Ina Garten says the same thing.

So does my hero Tyler Florence.

Ree Drummond, same thing.

Yet my chickie always came out tough and annoying.

So I called my Auntie, which I should have done in the first place. SHE gasped in horror at a roast chicken being cooked that high and for only 1.5 hours. Said that the bird needs to cook at 300 for at least 2.5 hours covered, then uncover for another half hour or so.

Perfect. Tender, moist, juicy.

So there you have it - my Auntie took on the Food Network stars and won.

Yeah - I do the opposite. I cook it at 350 uncovered for needed time and then tent with alluminum foil to steam and keep it moist. Hate a tough bird!

 

[MMDad]

Alton says start it at high temp, then turn it down and cover the breast. Put thermometer probe in breast and cook to 163. Since the dark meat is not covered it will be 180. Perfect every time.

 

[KDENISE977]

I just bought "The Big Easy" by Charbroil and tried it out on a 8lb oven stuffer from Purdue, totally awesome and may have possible been the best baked chicken I've ever eaten. Will definitely cook a turkey in it for Christmas

I want to try ribs in mine. We've only done turkey so far

 

[Lilypad]

This is one of my favorite meals. I used to get a rotisserie chicken every week at the grocery store...until I learned to make my own perfect tender roast chicken.

Alton Brown says roast a 5 lb bird at 425 for about an hour and a half.

Ina Garten says the same thing.

So does my hero Tyler Florence.

Ree Drummond, same thing.

Yet my chickie always came out tough and annoying.

So I called my Auntie, which I should have done in the first place. SHE gasped in horror at a roast chicken being cooked that high and for only 1.5 hours. Said that the bird needs to cook at 300 for at least 2.5 hours covered, then uncover for another half hour or so.

Perfect. Tender, moist, juicy.

So there you have it - my Auntie took on the Food Network stars and won.

I agree w/your Auntie! But Vrai, you can eat a whole roast chicken in a week?

 

[vraiblonde]

I just bought "The Big Easy" by Charbroil and tried it out on a 8lb oven stuffer from Purdue, totally awesome and may have possible been the best baked chicken I've ever eaten. Will definitely cook a turkey in it for Christmas

I've been wanting one of those but just can't justify another cooking implement.

Oven
Crockpot - a small one for dips and a large one for meals
Smoker
Pressure cooker
Grill - both gas and charcoal

Stop the madness!!!





But I still want one....

 

[vraiblonde]

I agree w/your Auntie! But Vrai, you can eat a whole roast chicken in a week?

Heck yeah! A breast and the wings for dinner; the other breast becomes a sandwich the next day; the legs and thighs either become chicken and dumplings or some such, or I use them to make Apollo's chow. Then the carcass gets boiled down for stock.

I can get a lot of food out of a $6 chicken.

 

[aps45819]

I put them in my rotisserie
Works great

 

[BadGirl]

I just plopped a butterflied pork loin in the oven. It is stuffed with stuffing and rolled up nice and tight, then tied off with butchers twine. I put a coarse salt, Dijon mustard, rosemary & thyme rub on it, and dumped in a quart of home-canned peaches.

Won't be done till about 7:00, but I guarantee that it will taste amazing.

 

[vraiblonde]

I just plopped a butterflied pork loin in the oven. It is stuffed with stuffing and rolled up nice and tight, then tied off with butchers twine. I put a coarse salt, Dijon mustard, rosemary & thyme rub on it, and dumped in a quart of home-canned peaches.

Won't be done till about 7:00, but I guarantee that it will taste amazing.

That sounds incredible!

 

[RoseRed]

I just plopped a butterflied pork loin in the oven. It is stuffed with stuffing and rolled up nice and tight, then tied off with butchers twine. I put a coarse salt, Dijon mustard, rosemary & thyme rub on it, and dumped in a quart of home-canned peaches.

Won't be done till about 7:00, but I guarantee that it will taste amazing.

Sounds delish!

 

[Bonehead]

That

I just plopped a butterflied pork loin in the oven. It is stuffed with stuffing and rolled up nice and tight, then tied off with butchers twine. I put a coarse salt, Dijon mustard, rosemary & thyme rub on it, and dumped in a quart of home-canned peaches.

Won't be done till about 7:00, but I guarantee that it will taste amazing.

Sounds friken amazing....

 

[BadGirl]

That sounds incredible!

An hour in, and it is beginning to smell divine.

 

[struggler44]

I've been wanting one of those but just can't justify another cooking implement.

Oven
Crockpot - a small one for dips and a large one for meals
Smoker
Pressure cooker
Grill - both gas and charcoal

Stop the madness!!!





But I still want one....

I know right, I deep fried a turkey last year and became aware of the mess and cost of oil and such so I figured a oil-less fryer would be worth a try. It's like anything else, you can buy tons of accessories for it to make it any kinda cooker you wish (it's actually a convection oven). Lowes had it for $99 so I made the plunge and hope I'll use it enough to justify the cost. Bought Garlic and Herb injector marinade for the turkey coming up, live and learn....

 

[kwillia]

I dedicate this dinner song to Vrai...

 

[vraiblonde]

I dedicate this dinner song to Vrai...

Chickens are evil bastards so when I eat one I feel like I'm helping to make the world safe.

 

[ginwoman]

Chickens are evil bastards so when I eat one I feel like I'm helping to make the world safe.

don't hate

 

[Monello]

Many of the Med sailors have had the opportunity to eat some of the best roast chicken on the planet.

Pollo girarrosto. It's cooked over a wood fire while the contraption spins and turns the bird at the same time. They spray it with some sort of mixture that tastes like rosemary & wine. It is to die for. There use to be a place just before you headed into Carney park on Via Campiglione. Best fast food around.

Doing some research it appears the place is still there but is now entirely enclosed.

https://maps.google.com/maps?q=carney+park+naples+italy&hl=en&ll=40.842917,14.116863&spn=0.000004,0.001422&sll=26.410936,-81.838531&sspn=0.231232,0.363922&t=h&hq=carney+park&hnear=Naples,+Campania,+Italy&z=19&layer=c&cbll=40.84284,14.116978&panoid=ho7NKZ5vxBzVyHXF8r2JXg&cbp=12,25.45,,0,-12.71

 

[BadGirl]

I have a chuck roast in the crock pot, alongside of some caramelized carrots and onions. The recipe comes from The Pioneer Woman, Ree Drummond.

I can't wait to open the door to the fabulous aroma of this roast.