I am roasting a narrigansett hen for tonights Sunday dinner. I would like to know why I often have the fat (drippinngs) starting to burn before the bird is done. If anyone has suggestions to prevent this, PLEASE let me know. It is not a problem with commercial birds, only my home grown.
Part of the reason for this is that commercial birds are soooo fat, so there's a larger volume of stuff. Part of the reason is that they brine them prior to the packaging. This is a solution of salt-water that (if done correctly) causes the protein fibers of the meat to absorb water and this increases the tenderness (and sales weight) of the bird.
I always brine my home-raised poultry for tenderness because it makes a huge difference, but also because you can add spices to the brine for flavor. It doesn't require a lot of salt, and if you use sea salt, it also doesn't increase sodium measurably. I usually put a 1/4 c salt (per gallon of water I'll need), 2 T molasses, plus bay leaves, garlic, onions, savory, sage, parsley, rosemary, thyme, etc. in 2 cups of water, heat and stir until salt is disolved. This goes into the pot with the bird in cool water. YOU MUST LEAVE IT FOR AT LEAST 7 HOURS FOR THE PROPER EXCHANGE TO OCCUR FOR TENDERNESS & FLAVOR.
Most folks don't leave it long enough, and the first part of the osmosis process in this is to LOSE moisture in the fibers before absorbing it...so you can really wreck meat by brining for a short period.
I sometimes add beer, or white wine, or lemon or orange juice, etc.
Also, if you use a couple of tablespoons of oil in the bottom of the roaster, you'll be able to keep it from burning. Spread it around like you're oiling the pan for a cake. It changes the way the drippings evaporate.
(I'm a kitchen geek...used to be a sous chef)
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:yiipchick 
