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- Jul 3, 2006
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I roasted a chicken yesterday and it was sublime - the best I have ever eaten, and way the best I've ever cooked.
And it was easy.
I started with a plump regular old fryer I bought a while back & threw in the freezer. It was about 3+ pounds. I thawed it in the refrigerator for 2 days.
I rinsed & dried it, then rubbed it inside & out with melted butter & orange juice. I patted on poultry seasoning and put it breast down in a roasting pan at 400 degrees F. for 25 minutes, basting once with the melted butter & orange juice mixture. Then I turned it over, poured in a cup of chicken stock, basted the bird with more butter & orange juice and turned the oven down to 300 for 45 minutes. I turned it once again and cooked it for another 15 minutes.
It got a delightful sweet crispy skin and was so moist.
This bird had no giblets (poor thing!) and I didn't stuff it. It was terrific.
I was going to make a nice chicken vegetable soup, but we ate the whole thing while it was still hot, tearing it like wolves at the sink.
And it was easy.
I started with a plump regular old fryer I bought a while back & threw in the freezer. It was about 3+ pounds. I thawed it in the refrigerator for 2 days.
I rinsed & dried it, then rubbed it inside & out with melted butter & orange juice. I patted on poultry seasoning and put it breast down in a roasting pan at 400 degrees F. for 25 minutes, basting once with the melted butter & orange juice mixture. Then I turned it over, poured in a cup of chicken stock, basted the bird with more butter & orange juice and turned the oven down to 300 for 45 minutes. I turned it once again and cooked it for another 15 minutes.
It got a delightful sweet crispy skin and was so moist.
This bird had no giblets (poor thing!) and I didn't stuff it. It was terrific.
I was going to make a nice chicken vegetable soup, but we ate the whole thing while it was still hot, tearing it like wolves at the sink.
