Butchering

[kingmt]

our welcome at my house. I'm getting tired of spaghetti & my wife is doing something different & it doesn't taste like it used to. I think she quit using salt & sugar. I don't say anything though because I don't want to make it myself.

 

[OSUman]

so for chicken roasts you leave them in salt-water (1c sat per 1gal water) for 12 hours before cooking am i correct?

 

[OSUman]

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can you tell me what your favorite recipe for roasted chicken is also?

 

[Judy]

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Or 3/4 cup, and 3-4 hours, in this household, because we have one who hates the taste of salt. Still works. But also you must rest the meat for 24 hours in the refrigerator or in ice water. This is also part of the tenderizing process; deals with rigor mortis.

 

[saddina]

Lemon Roast Chicken:

1 Whole chicken, cleaned and patted dry
2 Lemons, zested, and juiced
Black pepper
Salt (1/4th C)
Olive oil

Place bird on roasting pan, insert juiced lemon halves, and pour juice into cavity. Mix the lemon zest and salt in a small bowl. Drizzle olive oil onto the breasts and legs and massage the lemon salt and crack on fresh black pepper to taste. Toss in a 350 oven untill the digital thermomoter dings 160 (about 45 mins, but your bird may vary).

Rest it 5 mins, carve and serve over a bed of rice.

 

[Judy]

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Roast chicken at 325F in a large pan and on a rack.

Trick is to put some fat and flavoring under the skin. For example, mix 3 Tbsp of butter with a tsp or so of oregano and basil, and a little less thyme: dried herbs. You might prefer your fresh herbs, crushed garlic, or whatever. Spread this under the breast and thigh skin with your hand. You will have to kind of tease the skin up to do this. You can also put things like coarsely copped celery, onion, garlic, carrots, pineapple,and/or herbs, in the cavity.

Rub the skin with a little olive oil before roasting, if you like crispy and tasty skin. Sub another fat if you wish.

Roast til done, 160F with a thermometer in the thigh or breast. Usually more than an hour.

Just change this out to meet your family's taste. Sweeter stuff in the cavity, different herbs in the butter or other fat under the skin, margarine instead of butter, whatever you want. You can skip butter, and use olive oil with flavorings under the skin. I use fresh cloves of garlic, chopped or pressed, with the butter. Many like some lemon peel or juice, or rosemary or thyme. Black pepper is good. Chunks of lemon in the cavity is also good, if you are into lemon chicken, even 2 whole lemons, chunked.

Whatever you like. Roast it breast side down for half the cooking time to get a moist breast, then turn it over. Tent it with foil near the end of roasting, if it gets too brown. You can roast chunks of potatoes around the chicken, too.

 

[OSUman]

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what do you do with a 10 lb. bird?
What about a 12 pounder?