Hot!That Roasted Chicken Taste

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Author
Cosmos
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Re:That Roasted Chicken Taste 2014/04/07 22:43:13 (permalink)
I mix a bowl of roughly chopped garlic, salt, pepper and whatever herb(s) strikes my fancy. Sometimes tarragon, sometimes, thyme and rosemary. Fresh is best but dried will do. I dump this in the cavity. I then split a large clove of garlic and stuff it under side of the breast skin near the leg, rub the bird with olive oil, sprinkle with salt and pepper and what ever dried herb I put inside. If I use fresh herb inside I stuff some under the skin with the garlic. I love doing that with big leaves of fresh basil.
#31
the grillman
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Re:That Roasted Chicken Taste 2014/04/08 10:19:37 (permalink)
My wife always uses this recipe for roast chicken at home; my mouth just waters thinking of it.
 
http://www.foodnetwork.co...st-chicken-recipe.html
 
And the Sam's roast chickens are excellent, too; and cheap and easy.  But the recipe above is the best I've ever had.
#32
claracamille
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Re:That Roasted Chicken Taste 2014/07/28 11:19:10 (permalink)
My favorite go to roast chicken recipe:
I have the butcher remove the backbone of the chicken ( I freeze the backs for stock). A Martha Stewart tip- take two large white onions, peel, into 1/2 inch slices, put in bottom of roasting pan. Lay chicken flat, press down on breast bone, tuck wings under, salt & pepper under side of chicken. I make several kinds of compound butter-right now my favorite is softened unsalted butter, lime zest, finely chopped chilope in adobo sauce, loosen skin, put butter under skin. Salt & pepper skin, rub all over with softened butter. Place on top of onions.
#33
claracamille
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Re:That Roasted Chicken Taste 2014/07/28 11:21:00 (permalink)
Oops! Roast at 400° 45 min. Remove chicken, deglaze pan with white wine. Reduce, yummy onion sauce.
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