What did we do wrong? -- first bird butchered not so great..

[halo]

Quote:
500 degrees??????? in the oven???

 

[myhubbycallsmechickeemama]

Quote:
YUMMY!!!!

 

[crossgirl]

Quote:
YUMMY!!!!

Is the bird resting in the oven, cooking with residual heat or is it completely done and resting on a cutting board? I do roast beef like this but the oven is turned off and the roast stays in the oven for an additional 30 minutes or so for 3#'s while it continues to cook then rests outside the oven for a bit to seal in juices. I've never heard of chicken like this but I love easy and want to try!

 

[KatyTheChickenLady]

Quote:
500 degrees??????? in the oven???

YEP

30 min for a 3-4 pounder, I do 45 min for a 5 pound bird and it's a tad over cooked which keeps my husband from saying "ewww I see blood". Use whatever vegies you want just know they will be crispy on the outside! My kids love brocolli done this way . . . who would have known that crispy brocoli was so good???

 

[Carrie Lynn]

Duramaxgirl Thanks for the reminder to use a very sharp knife. I've heard/read some really awful stories about the knife not being sharp enough to kill the bird humanely.

 

[KatyTheChickenLady]

Quote:
YUMMY!!!!

Is the bird resting in the oven, cooking with residual heat or is it completely done and resting on a cutting board? I do roast beef like this but the oven is turned off and the roast stays in the oven for an additional 30 minutes or so for 3#'s while it continues to cook then rests outside the oven for a bit to seal in juices. I've never heard of chicken like this but I love easy and want to try!

cooks at 500 in oven, rests on counter

 

[Denninmi]

I would think that diet plays a major factor in the level of flavor, "gamy" or otherwise. I know that venison harvested in Michigan's upper peninsula, which is mostly forested, generally has a much stronger flavor than that from S. lower Michigan, which is mostly farmland with grain, corn, soy the major crops.

I suspect that a chicken that is allowed to free range and eat a more natural diet is going to have a stronger flavor than a chicken of the same age and breed that has only been fed a diet of broiler/fryer feed its entire life.

When mine are ready, I'll be quite interested to see how the flavor is compared to the commercially raised chicken I'm used to. I know the times I've bought or had more naturally raised chicken the flavor is superior, but alas, the price is also generally "superior" (not begrudging the producers that can get it, just saying its kind of high for my budget on a routine basis).