Okeydokey, here is a picture of my vertical chicken roaster. it looks basically like one of those ring holders, but there are walls that form a dish to catch the fat from the bird as it melts. I usually put the innards in the dish part to cook for the dog.
Directions:
1. Season your bird however you like - I have been known to slide rosemary springs between the skin and meat, along with some garlic slices - mmmmmm good!
2. Place chicken on the roaster such that the spike goes up inside the bird.
3. Pull the neck skin up and flap it over the neck hole, so the moisture stays in there and steams into the meat.
4. Put your oven rack down low and put the bird inside UNCOVERED. Bake at 350 degrees Farenheit for at least an hour - I usually go an hour and 15 min or 1:30 to be sure it's done through. The skin will be crispy, the fat will have drained off into the bowl part of the dish, and the meat will be falling off the bone and moistmoistmoist! :)
5. If you have the type of roaster with a cup to hold liquid, step number 3 is very important, and don't forget to ADD the liquid before you put the chicken down over it. You can also add herbs to the liquid.
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