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Roasting skinned bird? Ideas?

post #1 of 7
7/11/12 at 4:11pm
Thread Starter 

First FR processing day - we skinned all of 'em instead of plucking.

 

So as I'd like to roast them, how would I go about doing that so the meat does not become tough?

 

Thinking a 'cover' or 'tent' of aluminum foil to help keep in the moisture.  Anyone have experience with this?

 

Thanks!  Our first homegrown bird meal...I wish it to be spectacular!

-- Blessed are the flexible, for they will not break --

Beloved spouse of wonderful husband, Mom to two men-in-training, 4 Eastern 3-toed box turtles, 1 spoiled parrotlet, 1 pompous feline and a jealous dog.  20 Black Java laying flock.  Love our Java's!  Meaties growin' in the barn.

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-- Blessed are the flexible, for they will not break --

Beloved spouse of wonderful husband, Mom to two men-in-training, 4 Eastern 3-toed box turtles, 1 spoiled parrotlet, 1 pompous feline and a jealous dog.  20 Black Java laying flock.  Love our Java's!  Meaties growin' in the barn.

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post #2 of 7
7/11/12 at 4:18pm
Quote:
Originally Posted by Life is Good! View Post

First FR processing day - we skinned all of 'em instead of plucking.

 

So as I'd like to roast them, how would I go about doing that so the meat does not become tough?

 

Thinking a 'cover' or 'tent' of aluminum foil to help keep in the moisture.  Anyone have experience with this?

 

Thanks!  Our first homegrown bird meal...I wish it to be spectacular!

My aunt is a big fan of the turkey roasting bags they keep the moisture in while roasting and work really well.

 Light Brahma, Cochin, Gold Comet, Delaware, Silver Gray Dorking. Arabian, Doberman, Farm Cat, Teenage boy, and loving husband.

 

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 Light Brahma, Cochin, Gold Comet, Delaware, Silver Gray Dorking. Arabian, Doberman, Farm Cat, Teenage boy, and loving husband.

 

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post #3 of 7
7/11/12 at 4:53pm
I often use a browning bag too.
Edited by what did I do - 7/15/12 at 6:32am
Hens: 16 Leghorns or California Whites, 5 Trader Joe's Leghorns, 14 Red Stars or Gold Stars, 10 Buff Orpingtons, 2 Rhodes Island Reds, 4 Silver Laced Wyandotes, 4 Ameraucana, 7 Barred Rock, 1 Silver Laced Wyandote X Barred Rock, 1 Leghorn X Barred Rock. = 64 Hens - chicks 23 hatched on 3/15
Roosters: 1 Trader Joe's Leghorn Rooster, 1 Leghorn X Barred Rock Rooster
Nursing Home hatch-a-long
http:/...
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Hens: 16 Leghorns or California Whites, 5 Trader Joe's Leghorns, 14 Red Stars or Gold Stars, 10 Buff Orpingtons, 2 Rhodes Island Reds, 4 Silver Laced Wyandotes, 4 Ameraucana, 7 Barred Rock, 1 Silver Laced Wyandote X Barred Rock, 1 Leghorn X Barred Rock. = 64 Hens - chicks 23 hatched on 3/15
Roosters: 1 Trader Joe's Leghorn Rooster, 1 Leghorn X Barred Rock Rooster
Nursing Home hatch-a-long
http:/...
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post #4 of 7
7/12/12 at 10:13am

Someone mentioned at one time using bacon to cover the meat.  However, that will add a bacon flavor to your fresh chicken

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post #5 of 7
7/12/12 at 10:15am
Quote:
Originally Posted by wyoDreamer View Post

Someone mentioned at one time using bacon to cover the meat.  However, that will add a bacon flavor to your fresh chicken

mmm, everything should taste like bacon.

3 Rhode Island Reds, 3 Silkies, 2 Barred Plymouth Rocks, 1 White Leghorn, 1 Americauna, 2 Iowa Blues, 1 Black Copper Marans, 1 Easter Egger, 1 Black Australorp, 1 Black Sexlink, 10 mix chickens, 3 Pekins, 3 Black Runners, 1 Blue Runner

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3 Rhode Island Reds, 3 Silkies, 2 Barred Plymouth Rocks, 1 White Leghorn, 1 Americauna, 2 Iowa Blues, 1 Black Copper Marans, 1 Easter Egger, 1 Black Australorp, 1 Black Sexlink, 10 mix chickens, 3 Pekins, 3 Black Runners, 1 Blue Runner

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post #6 of 7
7/14/12 at 8:25pm

Wrap the bird completely in foil. Put it on fairly snugly and roast the bird breast side down.

 

I'd put some fresh herbs, sliced lemon, and garlic cloves in the cavity.

Exhibition quality Blue Swedish Ducks and Gray Saddleback Pomeranian Geese,   Hatching eggs available in late winter and spring. NPIP

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Exhibition quality Blue Swedish Ducks and Gray Saddleback Pomeranian Geese,   Hatching eggs available in late winter and spring. NPIP

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post #7 of 7
7/15/12 at 3:28pm
Thread Starter 

Yum! 

A whole lemon (smashed first and pricked all over) inserted inside the cavity with a diced onion and some celery stalks/leaves.  Sprinkled with pepper and salt inside and out.  Basted with 1/2C dry fruity white wine.  Inserted into an oven roasting bag left over from Thanksgiving.  Baked at 350 for 1hr40min more or less - it was a 4#8oz bird to begin with - and gosh, that was tasty!

 

Thank you for all your suggestions!  Next one is going to be a foil-pack on the grill with Newman's Own honey mustard dressing.  That's next Wednesday's dinner!

-- Blessed are the flexible, for they will not break --

Beloved spouse of wonderful husband, Mom to two men-in-training, 4 Eastern 3-toed box turtles, 1 spoiled parrotlet, 1 pompous feline and a jealous dog.  20 Black Java laying flock.  Love our Java's!  Meaties growin' in the barn.

Reply

-- Blessed are the flexible, for they will not break --

Beloved spouse of wonderful husband, Mom to two men-in-training, 4 Eastern 3-toed box turtles, 1 spoiled parrotlet, 1 pompous feline and a jealous dog.  20 Black Java laying flock.  Love our Java's!  Meaties growin' in the barn.

Reply
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