Cooking ideas??

Discussion in 'Meat Birds ETC' started by graykristen, Aug 15, 2008.

  1. graykristen

    graykristen Out Of The Brooder

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    May 2, 2008
    We've been raising cornish crosses and redbros for the first time this season. We are going to a party tomorrow and we promised to bring chicken. I don't have much experience cooking these birds yet. I'm wondering if any of you have ideas about how to prepare it. I guess I could just bring a whole roasted chicken but I need input on how to cook it.

    Thank you!!!
     
  2. denahli

    denahli Chillin' With My Peeps

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    Jul 16, 2008
    I like to put my chicken in a brine bath first for about and hour or so (sea salt and water)

    350 degree oven

    3-5 lb. internal temp of 180 1 1/4 - 1 1/2 hours
    6-8 lb internal temp of 180 1 1/2 - 2 1/4 hours

    Mix poultry seasoning, rosemary, thyme tsp sea salt, 1/2 tsp pepper, sage and dried celery or celery salt with 1 stick of softened butter.

    Working from the breast top slide hand between the meat and skin to seperate the two gently all the way to the back. place butter/margerine herb mixture under the skin, work it around evenly. put olive oil on top skin and sprinkle with sea salt, pepper and parsley flakes.

    Place in roasting pan with 1 cup of broth on bottom. roast



    ***if you need gravy I boil 8 whole carrots, 3 taters and a half an onion in fat free chicken broth. when veggies are soft strain them through fine screen. Reheat and season with S&P


    HTH!
     
  3. scooter147

    scooter147 Chillin' With My Peeps

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    Jul 30, 2008
    Missouri
    Do you do the brine bath if you fry the chicken as well.

    A friend introduced me to frying chicken without the skin, I was surprised how good it tasted. I always thought w/o the skin in would be drier and have a tendency to burn. You do have to cook it slower.
     

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