Tonight I decided to roast one of the chickens. My plan is to use one breast for either chicken salad or slice it up and dip into light mayo; use the second breast to cut up and put into "protein packs" (a container with some chicken chunks, nuts, and some cheese); eat the wings for dinner; give the legs to a friend; eat all the breast skin immediately (done!); and, if I'm ambitious enough, make stock out of the carcass. I've made homemade stock before and it's so much better than canned. As you can see, there's lot one can do with a roasted chicken.
So, here's my pretty chicken. All I did was rinse it, remove the giblet pack, pat it dry, and then add Borsari seasoned salt. I stuck it in the oven on 350 for about an hour, then jacked the heat to 450 for about 10-15 minutes in order to brown it more. Then I turned off the oven and let it sit for about 10 minutes. During the cooking time I added a glass of water to the pan and basted several times.
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