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Healthful Living / Natural Treatments
roast chicken
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<blockquote data-quote="Copabanana" data-source="post: 669546" data-attributes="member: 18958"><p>I keep coming back to this thread. It is such a nice way to get to know each of you.</p><p></p><p>Roast Chicken is such a personal dish. I do mine like Lil. I stuff the cavity with a raw onion, a handful of garlic cloves and an assortment of fresh herbs like Thyme, Basil, a little Marjoram and Parsley. Maybe a little Rosemary. I rub the skin with olive oil mixed with more herbs. I start the chicken upside down so that it bastes itself. The best thing you can do for roast chicken is cook at lower heat for longer time. It will stay moist and flavorful this way. After about a half an hour or so I turn the chicken right side up.</p><p></p><p>If you cook it slowly, even if you want turn the heat up at the end to brown it, it will stay moist, not dry.</p><p></p><p>I am fascinated by littledudesmom method with high heat throughout. I wonder if the breast meat stays moist?</p><p></p><p>I will sometimes turn up the heat for 15 minutes, and that works good. But I would be afraid to do so longer for fear of drying out the breast meat and making it tough.</p><p></p><p>I am amazed that so many of us like garlic. We go through heads of garlic a week. Sometimes we put a head in just one dish. My Mother did not use onions or garlic at all during our youth. My Dad would not eat it. </p><p></p><p>And then I thought it was a way for my mother to establish she was truly American. In our culture we eat huge amounts of onion and garlic. I guess my Mother felt stigmatized by anything that labeled her as different. Until she was old enough not to care.</p><p></p><p>Strangely enough, the best whole chicken in my area can be found at Walmart. Who knew?</p></blockquote><p></p>
[QUOTE="Copabanana, post: 669546, member: 18958"] I keep coming back to this thread. It is such a nice way to get to know each of you. Roast Chicken is such a personal dish. I do mine like Lil. I stuff the cavity with a raw onion, a handful of garlic cloves and an assortment of fresh herbs like Thyme, Basil, a little Marjoram and Parsley. Maybe a little Rosemary. I rub the skin with olive oil mixed with more herbs. I start the chicken upside down so that it bastes itself. The best thing you can do for roast chicken is cook at lower heat for longer time. It will stay moist and flavorful this way. After about a half an hour or so I turn the chicken right side up. If you cook it slowly, even if you want turn the heat up at the end to brown it, it will stay moist, not dry. I am fascinated by littledudesmom method with high heat throughout. I wonder if the breast meat stays moist? I will sometimes turn up the heat for 15 minutes, and that works good. But I would be afraid to do so longer for fear of drying out the breast meat and making it tough. I am amazed that so many of us like garlic. We go through heads of garlic a week. Sometimes we put a head in just one dish. My Mother did not use onions or garlic at all during our youth. My Dad would not eat it. And then I thought it was a way for my mother to establish she was truly American. In our culture we eat huge amounts of onion and garlic. I guess my Mother felt stigmatized by anything that labeled her as different. Until she was old enough not to care. Strangely enough, the best whole chicken in my area can be found at Walmart. Who knew? [/QUOTE]
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