Timeline for How can I cook more flavorful Chicken through and through?
Current License: CC BY-SA 2.5
8 events
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Jan 13, 2011 at 13:48 | comment | added | NBenatar | @Kjensen - I simply use foil, over the baking tray I'm using, then fold/crimp the sides to create a seal. I then reuse this foil to cover the bird when it is resting. | |
Jan 13, 2011 at 12:41 | comment | added | Kjensen | When you say "cover the chicken", specifically how and with what do you do that? | |
Dec 4, 2010 at 21:51 | comment | added | Mrs. Garden | @Rachael Wentworth- Try sewing the cavity shut with dental floss (non-minty, of course!) or just holding it shut with toothpicks. Most birds have enough extra skin to hold in all your stuffing. | |
Dec 2, 2010 at 19:11 | comment | added | Aaronut | The first paragraph is only partially true; you do get what you pay for, usually, and free-range chickens are often better than the alternative, but the definition of "free range" is pretty loose and doesn't actually guarantee that the chicken ate a balanced diet, which is why some free-range birds taste better. So don't just expect anything labeled "free-range" to taste better; you might have to do a little more research and/or experimentation. | |
Aug 23, 2010 at 8:25 | comment | added | Arlen | I usually cook a 2-pack of Foster Farms Young Chicken (one at a time of course) or the grocery store equivalent. I've always been hesitant to try out free range chickens, because I've heard that taste is indistinguishable. Thanks for your answer, I'll give it a try! | |
Aug 17, 2010 at 17:09 | comment | added | Rachael Wentworth | Using aromatics such as carrots, celery, bay leaves, garlic, and onions do wonders for roasts and I can imagine rotisserie as well. The trouble would be getting it all to stay inside the cavity while it turns. | |
Aug 17, 2010 at 10:03 | comment | added | Rob | +1 from me for the quality of the chicken. A cheap fast-reared chicken will be virtually flavourless as compared to a free-range of a breed that's not one of those specifically bred to grow huge swathes of breast meat at the expense of everything else. | |
Aug 17, 2010 at 9:59 | history | answered | NBenatar | CC BY-SA 2.5 |