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Bacardi1
Jun 13, 2012 04:25 PM
I also have to say that except for specific roast chicken recipes that I want to try in my regular oven, I roast all of my chickens in a good old - dare I say it? - Ron Popeil "Showtime" rotisserie. Have had it for 15 years now, & it produces the most succulent crispy-skinned poultry ever. Both chickens & ducks roasted on this thing are UNBELIEVABLE.
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I agree with the spatchcocking, but for something entirely different you could go the edible spray paint route.
http://www.geekosystem.com/edible-spr... -
mcf
Jun 13, 2012 12:52 PM
The top got dry heat and the bottom got steamed and stayed moist. Best way to roast a whole chicken over veggies is to cut out the back bone and butterfly it, lay it skin side up and all of the skin will crisp up and brown, especially if you brush it with butter and roast at 400-450 for an hour.
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re: robythom
mcf
Jun 13, 2012 02:38 PM
The technique is also called spatchcocking, and you can find lots of recipes and instructions for it. I've done it over fennel wedges with carrot, onion, fresh thyme and onion, and over onions and lemons with thyme and rosemary. The butter and high temp makes really juicy chicken with really delicious crisp skin. I salt and pepper it pretty generously, too. It's also a great way to cook a whole chicken on the grill; you can do this as "chicken under a brick" or without it.
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re: mcf
Bacardi1
Jun 13, 2012 03:27 PM
Yup - LOVE spatchcocked poultry. While I don't bother with it for indoor roast poultry - it's my "go to" for outdoor grilled poultry. Have grilled both guinea fowl & chick spatchcocked over charcoal & the results have been nothing but wonderful. Skin is crisp & meat is perfectly cooked through yet still juicy. I rarely grill poultry any other way these days.
Oh - & after you cut that backbone out, throw it in a Ziploc bag & into the freezer. Great for poultry stock.
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