I culled my first cockerel Saturday evening (with help) and the meat has been resting in the fridge. I have a jar of chicken gravy in the pantry, a roasting pan and an oven. I'm thinking about thinning a bit a of the gravy to inject into the meat and using the rest to marinate it in overnight before popping it in the oven tomorrow.
What temperature and time should I use? I plan to add potatoes, carrots, onions and garlic in the pot as well.
What temperature and time should I use? I plan to add potatoes, carrots, onions and garlic in the pot as well.
