Jonty's recent dinner post, inspired me to post this topic. Its been a while as I recall...
The roast chicken! So many ways and considerations to to roast a chicken. There is no wrong way to do a roast chicken-other than under cooked or way over cooked, me thinks. There is size of bird preferred, seasonings, herbs, coatings, the cavity, roasting temps, pan preference, etc, etc, etc.
While I think the French ways are best, I like em all.
How do you do your roast chicken? Brad
Dave used to fix ours on the covered bbq grill. He'd take a can of beer and open it and then put the chicken on the beer can, put the whole thing in the grill, close it and cook it for an hour on a medium heat. That's not exactly roasted in an oven, but just as good or better. Only seasonings were salt and pepper. Always moist and tasty.
quote:
Originally posted by TexasbanjoDave used to fix ours on the covered bbq grill. He'd take a can of beer and open it and then put the chicken on the beer can, put the whole thing in the grill, close it and cook it for an hour on a medium heat. That's not exactly roasted in an oven, but just as good or better. Only seasonings were salt and pepper. Always moist and tasty.
Sounds good to me. Marilyn is of the German "way" and likes simple seasonings, prefers S&P only when possible. Brad
A bunch of differnt ways..
Smoker..grill... oven in she shack
How ever we feel at that time..
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