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On 7/26/2019 at 8:55 AM, kayb said:Roasting a bird is a two day process for me, since the farm birds I buy benefit from an overnight brine.
Following Judy Rogers, I stuff salt and thyme under the breast and thigh skin, then refrigerate overnight, sear stovetop then roast 50-60 min at 450F
Juicy, flavorful
On 7/26/2019 at 8:55 AM, kayb said:Roasting a bird is a two day process for me, since the farm birds I buy benefit from an overnight brine.
Following Judy Rogers, I stuff salt and thyme under the breast and thigh skin, then refrigerate overnight, sear stovetop then roast 50-6- min at 450F
Juicy, flavorful
