Quote:
Yep. YOU'RE fault!
well, it depends what you want to do with the chicken. do you want to roast it or make a soup/stew?
for a roasted bird, i like to rub butter under the breast skin then rub the whole bird with poultry seasoning. tuck wings behind head.
roast breast side up at 425* for 20 mins. then down to 375* for about an hour. flip bird onto breast and cook 10 more minutes.
let meat rest then carve.
SOOO GOOD!
Yep. YOU'RE fault!

well, it depends what you want to do with the chicken. do you want to roast it or make a soup/stew?
for a roasted bird, i like to rub butter under the breast skin then rub the whole bird with poultry seasoning. tuck wings behind head.
roast breast side up at 425* for 20 mins. then down to 375* for about an hour. flip bird onto breast and cook 10 more minutes.
let meat rest then carve.
SOOO GOOD!