I roasted a couple of small chickens this morning, mostly with the aim of making pie. Half of one of them made lunch.
This is when I turned them during roasting:
and this is them done:
I need to use a little bit shallower pan to get the browning all the way down the sides. Other than that, not much room for improvement. I ate the half with just a spoonful of roasting juices - the breast's juicy & tender, the skin's crispy all over and the red meat's cooked just right, leaving the bones clean.
- salted inside & out, 1tsp (~5g) salt per 2.25lb bird, bagged in the fridge for 48 hrs, & dried for another 48 hrs in the fridge, uncovered on the roasting rack in the roasting pan
- turned every 12 hours throughout (or, once after dinner and once after getting up in the morning)
- roasted at 200C breast down for 40 minutes. A few tablespoons of water added to the pan first, to keep the drippings from ending up burnt
- turned and roasted 20 minutes - turning up to 210C at first, watching & going to 220C for the last 5 minutes
Green beans to follow, then coffee.
Edited by Blether, 06 February 2014 - 10:25 PM.