Roast Chicken

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We had nice roasting chickens on sale here this week for $.89 lb, so I thought it might be a good time to do a little poultry roasting tune-up before Thanksgiving.
Started with a nice roaster, about 5 or 6 pounds and brined it for 6 hours in a mixture of water, soy sauce, salt, sugar, granulated garlic, thyme, sage and bay leaves.

Took it out of the brine and patted it very dry all over with paper towels, then got out my extra-special Carli olive oil and gave the skin a coating to help with browning and crisping during the roast.

Trussed the bird and then seasoned all over with my homemade herbs de provence

Popped it into a 325° oven and roasted it low and slow...don't open the door for anything. No need to baste...that's why you brine it.

Looked like this after about 90 minutes

Put it back in for another 20 minutes to get it to 165°, then let it rest while I prepped the mashed and beans.

This was a great tasting bird...wonderfully juicy and nice crispy skin....it's got me really looking forward to Thanksgiving next week.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Roast Chicken Posted: 15 November 2011 at 03:05
	We had nice roasting chickens on sale here this week for $.89 lb, so I thought it might be a good time to do a little poultry roasting tune-up before Thanksgiving. Started with a nice roaster, about 5 or 6 pounds and brined it for 6 hours in a mixture of water, soy sauce, salt, sugar, granulated garlic, thyme, sage and bay leaves. Took it out of the brine and patted it very dry all over with paper towels, then got out my extra-special Carli olive oil and gave the skin a coating to help with browning and crisping during the roast. Trussed the bird and then seasoned all over with my homemade herbs de provence Popped it into a 325° oven and roasted it low and slow...don't open the door for anything. No need to baste...that's why you brine it. Looked like this after about 90 minutes Put it back in for another 20 minutes to get it to 165°, then let it rest while I prepped the mashed and beans. This was a great tasting bird...wonderfully juicy and nice crispy skin....it's got me really looking forward to Thanksgiving next week.
	Go ahead...play with your food!

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 15 November 2011 at 07:02
	picture perfect, dave - great job! i love what the herbs and olive oil do for it!
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