Anyone got a good roast chix recipie?

[commander bunnypants]

:shrug:

CB

[Texasgal]

1. Yeah.....

Just throw some cornflakes on it and bake away!

:P

Sorry... I just *had* to do that!

[LisaM]

2. Yes, here's what I do

I get a split fryer, and place it skin side up in a baking dish (that I've Pammed.) I sprinkle it with poultry seasoning (or rosemary is good too) and fill up the dish with chicken broth and dry white wine.

I cook it, covered in punctured foil, at 425 for half an hour. Then I turn the oven down to 350 and cook it for another hour and a half to two hours, uncovering it the last half hour so the skin browns.

It's delicious, the top is crispy and the meat is so moist it falls off the bone. I serve it with risotto and corn on the cob. It's especially good with organic chicken.

[Moderator]

3. Sure

What's the occasion?

[commander bunnypants]

4. my turn for lunch at work

CB

[nothingshocksmeanymore]

5. Yeah...brine it first

Brine ingredients:

1/2 cup kosher salt
1/4 cup molasses
1 cup water.

Warm ingredients in microwave in order to dissolve salt.

Rinse and place whole chicken in a large container. Pour brine over chicken then fill container with cold water and refrigerate for up to 24 hours (though you can do it for as little as an hour or two and it will still work)

Place chicken on rack in pan.

I like to turn oven to 450 for the first 45 minutes to make the skin crisp, then 350 for the remaining time which should be about another 45 minutes.

Use a thermometer to determine when the chicken is done.

Brining chicken makes the chicken more tender and juicy.

[Avalux]

6. Yep - here's a delicious simple one:

Tuscan country chicken with lemon and bay leaves -

* 1 3-4 lb chicken
* 12 fresh bay leaves or 6 dry bay leaves, more to taste
* 1/2 lemon, in two
* 2 cloves garlic, 1 sliced in two
* salt and freshly ground pepper

TAKE chicken out of fridge and let stand, covered, for about an hour before cooking.

PREHEAT oven to 400 deg F.

RINSE chicken thoroughly in cold water inside and out.

PLACE quarter lemons, salt, pepper, whole garlic clove and a bay leaf in cavity. Secure shut with a couple of toothpicks or a wooden skewer.

SEPARATE skin from breast. Insert bay leaves into breast between skin and meat.

PLACE 1/2 clove garlic in hollow of thigh.

SALT and pepper front and back of chicken.

PLACE on rack in a shallow pan in preheated oven, adding about 1/4 inch hot water to pan to keep drippings from burning, roast for 1 1/2 hours, adding water occasionally as it evaporates.

REDUCE heat to 350 and cook another 1/4 to an hour till done. Chicken is done when thigh moves back and forth easily, and juices run clear.

REMOVE from oven, place on platter and serve. Best if you let stand for about ten minutes after cooking.

GRAVY: Add 1/2 cup of water to concentrated juices left in pan, scraping with wooden spoon to loosen any sticky bits. Reduce if necessary.

[ElsewheresDaughter]

7. beer can chicken.....

http://www.barbecuebible.com/featured/recipe/basic_beercan_c.php



http://www.beercanchickenroaster.com/