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Superior Poultry Chinatown - Update

Silver Lake Guy | Apr 26, 200503:38 PM

After a recent post on this board piqued my curiosity, we wandered down to Superior Poultry in Chinatown on Sunday a.m. and picked out a good-sized freshly dressed white chicken for dinner later that night. We prepared it very simply, rubbing oil, kosher salt and fresh ground pepper inside and out, before roasting it on high heat (450) for 10 mins and then back down to low (325) for about an hour and 20 mins. The smell of chicken literally permeated the house, unlike any other roasted chicken I've made and very similar to when you make a big batch of chicken soup. And while the skin crisped nicely and the bird was totally juicy, I found the actual meat to be, um, well kinda chewy or tough. I don't know if if was our particular bird, the way we roasted it, or what, but not sure it was "better" than the organic chicks I get at TJs or elsewhere. But oh that aroma...

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