Hot!That Roasted Chicken Taste

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traxen
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2013/02/27 09:54:45 (permalink)

That Roasted Chicken Taste

What are the best spices to make your own Roasted Chicken?  Any help will be much appreciated.
#1

33 Replies Related Threads

    sandrew834
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    Re:That Roasted Chicken Taste 2013/10/29 04:25:30 (permalink)
    My whole family enjoyed the tasty meal. I used a six pound chicken, so I doubled the spices. I put an onion and celery leaves in the cavity before roasting. I cooked it at 350 degrees for about 2 hours. It was wonderful!! Quick to prepare and very delicious!  
    #2
    Mosca
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    Re:That Roasted Chicken Taste 2013/10/29 21:22:50 (permalink)
    #3
    Foodbme
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    Re:That Roasted Chicken Taste 2013/10/30 00:45:18 (permalink)
    CAVENDERS GREEK SEASONING
    http://greekseasoning.com
    #4
    WarToad
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    Re:That Roasted Chicken Taste 2013/10/30 14:23:16 (permalink)
    Rosemary, sage, thyme, black pepper, and salt is my K.I.S.S. theory poultry rub.
    #5
    ScreamingChicken
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    Re:That Roasted Chicken Taste 2013/10/30 14:48:44 (permalink)
    I like to use the seasonings in a compound butter that's put on the skin and between the skin and the meat.
    #6
    Twinwillow
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    Re:That Roasted Chicken Taste 2013/10/30 14:56:38 (permalink)
    Lately, tons of fresh smashed garlic and Penzey's, "Krakow Nights" Polish style seasoning.
    #7
    marteenhook
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    Re:That Roasted Chicken Taste 2013/11/13 00:12:01 (permalink)
    I like to use black pepper, fresh mint, basil, paprika and also use butter under the skin of the breast to help keep it moist and to add some flavor notes to the mild meat.
    #8
    plb
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    Re:That Roasted Chicken Taste 2013/11/13 09:37:38 (permalink)
    I always use a Mexican Chicken Rub when making beer-can chicken, currently Fiesta Brand. 
    #9
    brisketboy
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    Re:That Roasted Chicken Taste 2013/11/13 10:49:07 (permalink)
    McCormak (sp) sells a poultry rub that I've used a lot. I'll spray the chicken with no stick and sprinkle this on. Works really good on beer can chicken.
    #10
    MetroplexJim
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    Re:That Roasted Chicken Taste 2013/11/13 11:17:16 (permalink)
    "Excuse me", but why are the two posts above "flagged"?
     
    #11
    brisketboy
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    Re:That Roasted Chicken Taste 2013/11/13 11:21:37 (permalink)
    Kind of wondered about that myself. Someone getting flag happy I suppose.
    #12
    Michael Hoffman
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    Re:That Roasted Chicken Taste 2013/11/13 11:37:09 (permalink)
    MetroplexJim

    "Excuse me", but why are the two posts above "flagged"?


    Because they both were stolen whole from other websites.
    #13
    brisketboy
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    Re:That Roasted Chicken Taste 2013/11/13 11:43:34 (permalink)
    Ok but how does one know just by looking at the posts? Just curious.
    #14
    Michael Hoffman
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    Re:That Roasted Chicken Taste 2013/11/13 12:04:10 (permalink)
    brisketboy

    Ok but how does one know just by looking at the posts? Just curious.

    Based on previous posts by these two it was clear to me that they were not original. By copying the posts and Googling the originals showed up immediately.
    #15
    WarToad
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    Re:That Roasted Chicken Taste 2013/11/13 12:17:52 (permalink)
    Unnecessary hall monitoring.
    #16
    bartl
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    Re:That Roasted Chicken Taste 2013/11/13 13:37:12 (permalink)
    OT:
     
    WarToad Unnecessary hall monitoring.

    There are people who are coming here to spam. For that reason, there is a minimum posting requirement before you can post links and photos. There have been a spate of would-be spammers coming in here, and a noticeable growth in people with low posting counts who exclusively post things that were copied and pasted from other sites. Some move across the line to out and out plagiarism (such as posting recipes from other sites without giving credit).
     
    Bart
    #17
    brisketboy
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    Re:That Roasted Chicken Taste 2013/11/13 13:51:49 (permalink)
    Yeah but you never know when you might want a kitchen.
    #18
    CajunKing
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    Re:That Roasted Chicken Taste 2013/11/13 20:18:48 (permalink)
    WarToad

    Rosemary, sage, thyme, black pepper, and salt is my K.I.S.S. theory poultry rub.

    and where is the parsley??


    #19
    CajunKing
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    Re:That Roasted Chicken Taste 2013/11/13 20:20:55 (permalink)
    brisketboy

    Yeah but you never know when you might want a kitchen.

    or some cc #s or pin #s or .....
    #20
    myterry2
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    Re:That Roasted Chicken Taste 2013/11/13 22:01:17 (permalink)
    I like whatever seasoning they use at my local Sunset Foods in Lake Forest...then I pop on the grill to finish it off.
    #21
    BelleReve
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    Re:That Roasted Chicken Taste 2013/11/14 14:14:12 (permalink)
    I just brush on a couple tbs of softened butter, cracked black pepper and Kosher salt.
    #22
    dinein44
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    Re:That Roasted Chicken Taste 2013/12/16 03:59:21 (permalink)
    Use black pepper,  paprika tons of fresh smashed garlic and Penzey's and also use butter under the skin of the breast to help keep it moist and to add some flavor notes to the mild meat. It was wonderful!! Quick to prepare and very delicious!  
    www.dinein.co.uk
    #23
    TJ Jackson
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    Re:That Roasted Chicken Taste 2013/12/16 08:59:38 (permalink)
    dinein44

    Use black pepper,  paprika tons of fresh smashed garlic and Penzey's and also use butter under the skin of the breast to help keep it moist and to add some flavor notes to the mild meat. It was wonderful!! Quick to prepare and very delicious!  
    www.dinein.co.uk

    so you recommend new kitchen cabinets as one way to really get good chicken flavor?
    #24
    myterry2
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    Re:That Roasted Chicken Taste 2013/12/16 10:16:55 (permalink)
    Just go to to your favorite store...most have various types of seasoned chickens...bring it home, split in half, put on the grill skin side up...after a few minutes, you have a wonderful roasted chicken.
    #25
    Twinwillow
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    Re:That Roasted Chicken Taste 2013/12/16 11:20:35 (permalink)
    TJ Jackson

    dinein44

    Use black pepper,  paprika tons of fresh smashed garlic and Penzey's and also use butter under the skin of the breast to help keep it moist and to add some flavor notes to the mild meat. It was wonderful!! Quick to prepare and very delicious!  
    www.dinein.co.uk

    so you recommend new kitchen cabinets as one way to really get good chicken flavor?

    I would like to see the mods ban dinein44 from Roadfood. "It" has never contributed anything worthwhile. Unless of course, you consider plagiarism and spam worthwhile. 
    #26
    EdSails
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    Re:That Roasted Chicken Taste 2013/12/16 11:40:34 (permalink)
    Twinwillow

    TJ Jackson

    dinein44

    Use black pepper,  paprika tons of fresh smashed garlic and Penzey's and also use butter under the skin of the breast to help keep it moist and to add some flavor notes to the mild meat. It was wonderful!! Quick to prepare and very delicious!  
    www.dinein.co.uk

    so you recommend new kitchen cabinets as one way to really get good chicken flavor?

    I would like to see the mods ban dinein44 from Roadfood. "It" has never contributed anything worthwhile. Unless of course, you consider plagiarism and spam worthwhile. 

    I was just in Hawaii and they consider SPAM very worthwhile. 
    #27
    EdSails
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    Re:That Roasted Chicken Taste 2013/12/16 11:45:03 (permalink)
    I just smoked 9 cornish game hens last weekend. I made a melted butter with sage, Penzey's "French Four Spice" (white pepper. ginger,nutmeg,cloves), salt and thyme. Brushed it on the chickens before I stuck them on the smoker. Rebrushed the tops about half hour into the cooking. There were no leftovers.
    #28
    rumaki
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    Re:That Roasted Chicken Taste 2013/12/16 15:54:03 (permalink)
    The OP asked for spices, not herbs, but speaking for myself, a roast chicken without tarragon isn't worth having! 
    #29
    rexfullerupperville
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    Re:That Roasted Chicken Taste 2013/12/26 03:11:37 (permalink)
    Rosemary, thymes and black pepper
    #30
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