Home Cooking


Roasted chicken


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Home Cooking 22

Roasted chicken

EarlyBird | Mar 23, 2011 01:46 PM

On that note, I must state that I refuse to eat any chicken that is not a high grade, free range, organic chicken. I get mine from Whole Foods. They cost twice as much as a mass produced factory bird, but are SO much better tasting and better for you.

I use a method taught to me by a cranky old Chinese guy who was a masterful cook: cut the back out of the bird; rub some oil on it and season it to your liking; put it in a pre-heated 450 degree oven on a high rack allowing heat to surround the bird; once one side is well browned, flip it and turn off the oven. Walk away and just let the bird continue to cook as the oven cools. Threaten death to anyone who would attempt to open the oven for an hour. It always comes out phenomenally cooked inside and out.

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