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Homegrown chicken - high and fast or low and slow?

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Home Cooking Chicken

Homegrown chicken - high and fast or low and slow?

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Nyleve | | Jul 11, 2007 12:45 PM

I am in possession of a beautiful homegrown chicken - about 6-ish lbs - that was raised by a neighbour. I know these chickens are not as tender as the store-bought kind (because they actually had a bit of a life, while they were alive) so I'm wondering how to roast it. What do you think: high temperature, quick cooking or lower temperature, longer cooking? I'm probably just going to season it with salt, pepper, garlic, olive oil and maybe rosemary or something like that. I don't want to braise it - just a nice roasted chicken.

Doing it tonight so I need answers asap. Thanks!

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