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Tested out the buttermilk marinade last night on a couple of chicken thighs... delicious! Only had time to soak it for maybe an hour. I pat them dry, added a little olive oil, salt, pepper, and garlic powder to the skin. I baked them and the skin got pretty crispy. I wasn't sure if I'd still be...

Thanks for the tips! I'll have to try the buttermilk. So you rinse and pat dry after marinating, but do you season the meat again before putting it in the oven as well?

Yum! Those all sound good. Those of you who bake, do you do low and slow or a higher heat and shorter time?

Wow looks delicious!!!

Yum. Do you mean like spatchcocking? I've seen that technique before. Someone on Youtube spatchcocked and BBQ'd the whole chicken on a charcoal grill. I forgot about that until now. It looked delicious.

Thanks! So you can put the whole chicken in the bag without cutting it up first?

Hi everyone! I processed my first meat birds (CX) in the fall and have been enjoying pulling meat from the fridge to cook with that I pieced out after processing. Delicious! Best chicken I've ever had! Anyway, I left 2 birds whole and I really want to cook at least 1 whole and do something...