Dr. Sacrebleu Posted March 12, 2007 Share Posted March 12, 2007 last night I roasted a chicken the way I ususally do: Preheat oven to 375 a dash of olive oil on the chicken, a few bits of butter, salt, pepper, soy sauce, lemon juice and stuff the lemon, garlic, and anything else close by into the chicken. make a broth with the gizzards, and all vegetables and left overs close at hand (in this case garlic, onions, carrots, dash of soy sauce, red pepper, zuchinni, salt) let simmer for as long as you are cooking the chicken. cover chicken with tin foil, baste regularly. cook at 500 for the last 15 minutes. combine broth and dripppings, mix thoroughly, transfer to a bowl. Let sit for a few minutes and seperate fat from gravy It was perfect. However I am sure there are some tricks/ingredients that some of you could recommend for future roastings, I grow tired of this method... Quote Link to comment Share on other sites More sharing options...
MojoMan Posted March 12, 2007 Share Posted March 12, 2007 This is total heresy to the hardcore foodies but I just buy a good rotisserie chicken (like from Crisp and Juicy-a small local chain-Peruvian chicken). It's what they do for a living and GREAT! Quote Link to comment Share on other sites More sharing options...
detlef Posted March 12, 2007 Share Posted March 12, 2007 This is total heresy to the hardcore foodies but I just buy a good rotisserie chicken (like from Crisp and Juicy-a small local chain-Peruvian chicken). It's what they do for a living and GREAT! Dude, Peruvian chicken is freaking awesome. Absolutely nothing wrong with that. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 12, 2007 Share Posted March 12, 2007 i'm still a little nauseous....... can't respond to food q's for a bit..... lavendar/thyme/honey.... Quote Link to comment Share on other sites More sharing options...
twiley Posted March 12, 2007 Share Posted March 12, 2007 This is total heresy to the hardcore foodies but I just buy a good rotisserie chicken (like from Crisp and Juicy-a small local chain-Peruvian chicken). It's what they do for a living and GREAT! I'm glad I'm not the only one that does this. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 12, 2007 Share Posted March 12, 2007 I like to roast mine on the grill with a can of beer shoved up it's azz-very tasty and tender. Rub the outside with your favorite seasonig, cut the top of the beer can pour out/drink half the beer and then put some seasoning and other spices in the leftover beer and this will evaporate and season the inside of the chicken to the outside-plus it's fun to do as well. Quote Link to comment Share on other sites More sharing options...
twiley Posted March 12, 2007 Share Posted March 12, 2007 I like to roast mine on the grill with a can of beer shoved up it's azz-very tasty and tender. Rub the outside with your favorite seasonig, cut the top of the beer can pour out/drink half the beer and then put some seasoning and other spices in the leftover beer and this will evaporate and season the inside of the chicken to the outside-plus it's fun to do as well. I'll do that too when time allows. I even have a stand for it. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted March 12, 2007 Share Posted March 12, 2007 Crisp and Juicy rocks! I bought one of those Weber chicken roaster gadgets for making beer can chicken. I now do chicken with all different types of rubs and flavorings. Wine and beer being the predominant liquids but I've tried apple and orange juice, both of which came out OK. The gadget can be used in either the grill or the oven. It's the only way I'll roast chickens now. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted March 13, 2007 Share Posted March 13, 2007 pour out half the beer If anyone ever does this I will personally hunt you down and kick your candy ass from here to BBQ la-la land. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted March 13, 2007 Share Posted March 13, 2007 If anyone ever does this I will personally hunt you down and kick your candy ass from here to BBQ la-la land. You tell'em Chief. Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted March 13, 2007 Share Posted March 13, 2007 beer can method is my favorite. Montreal Chicken with a little lemon juice is a great if you don't have a lot of time no matter how you cook chicken. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 13, 2007 Share Posted March 13, 2007 (edited) i do my chicken a lot like my basic turkey. i change up herbs, don't stuff the bird (but you can), cut back on ingredients, don't roast as long...... and do a variation of a pan sauce. edit: it takes about 1 1/2 - 2 1/2 hrs depending on size and temp cooked. also remember to truse the bird. Edited March 13, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 13, 2007 Share Posted March 13, 2007 If anyone ever does this I will personally hunt you down and kick your candy ass from here to BBQ la-la land. Yes, but I had to give the "wine drinkers" an option Quote Link to comment Share on other sites More sharing options...
twiley Posted March 13, 2007 Share Posted March 13, 2007 Yes, but I had to give the "wine drinkers" an option Wine drinkers drink beer too. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 13, 2007 Share Posted March 13, 2007 Wine drinkers drink beer too. but if it's bud..... he gave the right options. Quote Link to comment Share on other sites More sharing options...
twiley Posted March 13, 2007 Share Posted March 13, 2007 but if it's bud..... he gave the right options. Or Busch light. :takesstabatChiefDick: Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 13, 2007 Share Posted March 13, 2007 Or Busch light. :takesstabatChiefDick: that's right. i couldn't remember which water he chose Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 13, 2007 Share Posted March 13, 2007 that's right. i couldn't remember which water he chose At lease I drink Michelob and Michelob Light.....but Michelob Ultra Quote Link to comment Share on other sites More sharing options...
twiley Posted March 13, 2007 Share Posted March 13, 2007 At lease I drink Michelob and Michelob Light.....but Michelob Ultra Michelob light is my "drinking" beer of choice. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted March 13, 2007 Share Posted March 13, 2007 Or Busch light. :takesstabatChiefDick: 12.99 for a 30 pack. Can't go wrong. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted March 13, 2007 Share Posted March 13, 2007 This is total heresy to the hardcore foodies but I just buy a good rotisserie chicken (like from Crisp and Juicy-a small local chain-Peruvian chicken). It's what they do for a living and GREAT! FYYFF!!!! Ever since you said this I've been craving Crisp and Juicy. You are now on Ms Cid's chit list because I'm making her stop and pick some up for dinner tonight. Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted March 14, 2007 Share Posted March 14, 2007 This is total heresy to the hardcore foodies but I just buy a good rotisserie chicken (like from Crisp and Juicy-a small local chain-Peruvian chicken). It's what they do for a living and GREAT! My oven has a rotisserie but never used it-it would require actually reading the manual. Is it worth doing? If so what meat is best in an oven rotisserie? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 14, 2007 Share Posted March 14, 2007 yeah... do it. chicken, roasts (beef, pork, lamb) Quote Link to comment Share on other sites More sharing options...
detlef Posted March 14, 2007 Share Posted March 14, 2007 My oven has a rotisserie but never used it-it would require actually reading the manual. Is it worth doing? If so what meat is best in an oven rotisserie? Def worth it. Brine a chicken a slap that baby on there. Quote Link to comment Share on other sites More sharing options...
KnightsOfKnee Posted March 14, 2007 Share Posted March 14, 2007 last night I roasted a chicken the way I ususally do: Preheat oven to 375 a dash of olive oil on the chicken, a few bits of butter, salt, pepper, soy sauce, lemon juice and stuff the lemon, garlic, and anything else close by into the chicken. make a broth with the gizzards, and all vegetables and left overs close at hand (in this case garlic, onions, carrots, dash of soy sauce, red pepper, zuchinni, salt) let simmer for as long as you are cooking the chicken. cover chicken with tin foil, baste regularly. cook at 500 for the last 15 minutes. combine broth and dripppings, mix thoroughly, transfer to a bowl. Let sit for a few minutes and seperate fat from gravy It was perfect. However I am sure there are some tricks/ingredients that some of you could recommend for future roastings, I grow tired of this method... I know my white trash side will come out, but instead of olive oil or butter, try mayonnaise. Really, it's good. Quote Link to comment Share on other sites More sharing options...
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