your best way to cook/roast your bird?

Discussion in 'Meat Birds ETC' started by courtshep, May 7, 2009.

  1. courtshep

    courtshep Chillin' With My Peeps

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    Jun 24, 2008
    West Virginia
    I roasted one of our birds last night. It was a little tough. Maybe I should brine it? The bird was older, about a year, and free-ranged, which I've heard can make meat tougher since they are using the muscles a lot. I like chicken prepared all ways, but roasting is my favorite. Any tips?
     
  2. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    Do you have a Dutch oven? For cooking a whole bird it comes out very tender.

    Steve in NC
     
  3. Harp Turkey Ranch

    Harp Turkey Ranch Chillin' With My Peeps

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    Dec 18, 2008
    McCleary, WA
    On the older birds low and slow is the key !!

    I like to cook them in the oven at 275-300 for 2-4 hours. No need for a brine, just nice layer of olive oil rubbed on the bird and stuff the cavity with your favorite spices and herbs and good to go.

    On the older birds you will need to cover it to help with it not drying out on the younger birds no need for cover just cook for 2-3 hours.

    Brine will help with the older birds on not letting them dry out on the long cooks. i just take and mop the bird about every 30-45 mins during the cook to keep it juicy.
     
  4. courtshep

    courtshep Chillin' With My Peeps

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    Jun 24, 2008
    West Virginia
    thank you so much!!
     
  5. Chicks_N_Horses

    Chicks_N_Horses Chillin' With My Peeps

    Mar 30, 2009
    South Alabama
    I've never brined as I hardly ever use salt anyways but I am going to try it on my next whole bird. Lots say it is a good method.

    Try an oven bake bag. They seem to make things better. Cook it really slow.

    I LOVE roasted chicken!
     
  6. Kim_NC

    Kim_NC Chillin' With My Peeps

    Jan 27, 2009
    Mt Airy, NC
  7. Sunny Side Up

    Sunny Side Up Count your many blessings...

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    Mar 12, 2008
    Loxahatchee, Florida
    With older and/or thinner birds I like to simmer them slowly for 2 hours or more over low heat in herbed water on the stovetop, then I remove the bones & skin and store the meat, usually divided light/dark. Then it's handy for use in soups, salads, pasta dishes, and chilis. The meat is always tender & flavorful, and its goodness can go further by using it in dishes like these.
     
  8. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    Quote:Cut them up and try stir fry, or BBQ. Slice the meat thin and cook it fast and hot. There are sooooo many ways to cook poultry other than the whole bird method.

    Steve in NC
     
  9. willheveland

    willheveland Chillin' With My Peeps

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    Jan 29, 2008
    southern tier,NY
    We like to brine and put in an oven bag if we use the oven,but we like to use our Showtime Rotisserie(Ronco) the best.It browns the chicken nice and the flavor of the meat and skin is awesome with alittle poultry seasoning. Will
     
  10. BlackBart

    BlackBart Chillin' With My Peeps

    Mar 29, 2009

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