I've roasted chickens before to mixed results. So, since Fresh & Easy had whole chickens for 67 cents a pound, I got one thinking to roast it tonight and make stock from the carcass on Friday.
I'm not doing anything fancy. Don't want to add lemon since I'm going to make stock, not roasting any vegetables with it either. I did scan the web to get ideas of seasoning and technique.
What I'm really surprised to find is the wide range of temperatures that are recommended by recipes! Anywhere from 325 to 475!!
What do you think is the best temperature. I do want a crisy skin because I will stand by the stove and pick it off and eat it before I cut into the chicken :-)
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