first time! Chickens R tasty!

[FrenchHen]

Our very first home grown roaster is in the oven as we speak. It's loosely packed with a mire pois...onion, celery, and carrot. I brined it about 8 hours using the recipe I found on here. It's going to roast for about a half hour at 425 to get golden brown then down to 350 until the temp hits 170.

I'll update with how it tastes.

 

[Buckhorn Farm]

good luck...hummmmm....i think i smell chicken cooking

 

[FrenchHen]

the white meat wasn't very flavorful, but the bits close to the bone and the dark meat was awesome!

I wonder if I just didn't brine it long enough or what.

Still, I can't wait to have some more dark meat.

We have three more in the freezer.

Not for long!

 

[Buckhorn Farm]

was it skin on or off? I some times put garlic and spices under the skin, it helps the give it more flavor....

 

[FrenchHen]

Skin on, but ripped due to inexperienced pluckers. I'm not complaining, i didn't have to do it!

I'll brine it longer with more spices next time.

I'm looking forward to chicken noodle something this evening, though.

 

[JennsPeeps]

Bon appetit! Congrats!

 

[cackle]

I find I like our chickens the best when I inject them with a simple mixture of chicken broth, butter and garlic.