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Roasting a Chicken - am I doing too much?

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Roasting a Chicken - am I doing too much?

pksmart | Jun 28, 2013 01:50 PM

I love roasted chicken and do this lots. I love how this chicken comes out and don't want to do it in any other way.

First I brine for a couple of hours. Rinse and pat dry.

Then make a spice rub, rub chicken inside and out, wrap in plastic wrap and refrigerate overnight.

then slow and low till temp is 165.

The problem is it is never a one day easy thing. Its always a two day ordeal.

Now my daughter wants the recipe, but unlike myself, she works full time with 2 young kids. She wants to start cooking more and making more unprocessed foods for her family and time is everything in her world. The last thing I want to do is for her to say - too much work!

I know the brine can be skipped if you purchase a kosher chicken, but they aren't always easy to find.

Do you have a simplified roasted chicken or shortcuts to make this beautiful dish for a more-or-less beginning cook (not because I din't want to teach her, she just was never interested till now)?

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