I just made a classic roast chicken and the recipe called for stuffing a lemon, thyme, and onion inside the cavity of the chicken. Why eve both stuffing the cavity with anything? What does it ...
This Moroccan Slow Roasted Chicken with Preserved Lemon and Olives recipe suggests to cook a regular sized chicken for 3 hours at 325° F (160° C). I have a largish chicken (7.5lb/3.5kg) that I want ...
Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when the family get in in the evening? I've ...
I've tried brining a chicken (brine = 1 cup salt to 16 cups water, over 10 hours) and couldn't taste a difference.
When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts. Is there a reason the ...