Quote:
Originally Posted by Penn
Unlke chickens purchased in supermarkets, I never get bored by these range chickens from the Amish, they all taste a little bit different I can cook them everyday.
Please notice how I cook them, you would do well to follow the same technique.
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Looks great! Ya know, I always roasted chickens at lower temps like that in the past, and while it was pretty good, I found that blasting one at 450 for about 45-50 minutes gives me a nice crisp skin and juicy flesh (not to mention plenty of rendered fat to use later). Any reason one technique (temp) might be superior to the other?
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"Many current Army regulations and policies place insufficient emphasis on individual, crew, and unit marksmanship. If the fighting Army does nothing else, we must be able to hit our targets. Conversely, if we do all other things right, but fail to hit and kill targets, we shall lose."
--Army Vice Chief of Staff General John Vessey
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