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napsgear
genezapharmateuticals
domestic-supply
puritysourcelabs
UGL OZ
UGFREAK
napsgeargenezapharmateuticals domestic-supplypuritysourcelabsUGL OZUGFREAK

just roasted a gnar chicken

binö

Rob of Redford
Platinum
i have perfected the technique to rival or surpass any nan roast or pick3 fried squirrel.
-oven at 450
-wash, pat dry, and salt and pepper the bird
-cook for an hour
-let cool for 15 minutes
-baste in the chicken jooses
discuss
 
pics or this is your dinner

images
 
About a 3.5 pounder to cook in that time?

Isn't the skin a little too dark?

yep aprox.
and nah the skin is just perfect golden brown.
key is to make sure the bird is patted dry, dampness creates steam and it drys the meat out i've found.
nice and dry heat...seems like too high a temp but it really comes out great everytime
 
yep aprox.
and nah the skin is just perfect golden brown.
key is to make sure the bird is patted dry, dampness creates steam and it drys the meat out i've found.
nice and dry heat...seems like too high a temp but it really comes out great everytime
I'm making a mustard chicken in the slow cooker, will be done when I get back from lunch, will try to take pics so I can school you :)
 
I'm making a mustard chicken in the slow cooker, will be done when I get back from lunch, will try to take pics so I can school you :)

I'm not a fan of stringy, slow cooked chicken. Unless maybe in curry.

If the chicken still has it's skin on, it absolutely needs to be crispy and brown.
 
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