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Urgent roast chicken advice please!


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Urgent roast chicken advice please!

peppermint pate | | Nov 3, 2006 05:56 PM

It's almost 2:00 and the guests (close friends, an easy/happy crowd) will be here for dinner in 5 hours. Having had one of those weeks, I literally just sat down to figure out the menu: roast chicken, risotto with wild mushroom and asparagus, green beans and a salad of mixed greens with apple, cranberries, goat's cheese and pepitas (someone is bringing dessert -phew - and I'm going to just pick up a few nibbles to start).

I'm off to do the grocery shopping now but all of my previous roast chicken experiences (Zuni's, Bill Granger, Martha Stewart and Marcella) have temporarily vacated my brain. Plus with no time to brine, I'm wondering - what's the simplest way of producing a succulent (or rather 2 succulent) roast chickens? Stuff with citrus?Start breast side down and flip? Any advice re: cooking temp and time (again, with 2 chickens in the oven) will be greatly appreciated and will save me the time of looking it up in a cookbook!

Sorry to be so frazzled but I'm generally way more organized than this. Ah well, let this be the worst of my problems...:)


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