Home Cooking

Chicken

Roasting chickens... [Split from Addendum thread, SF board]

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Roasting chickens... [Split from Addendum thread, SF board]

maria lorraine | Nov 2, 2013 09:19 PM

We liked Mary's the best. We prepared the chickens simply, a la Thomas Keller. Oven *fully* preheated to 425F, chickens were generously rubbed with Kosher salt, wings tucked behind. Roasted one hour in a wide skillet. All the chickens were roughly the same weight. The skin comes out extra crispy; breast and dark meat are succulent.

Now, we turn out thoughts to capon. But where to buy or order?

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