How do you cook a whole chicken? - Page 3

[Chicky2]

Originally Posted by Smokering

Um, no. You're supposed to? That might explain a lot. It was a turkey... the flesh tasted great, it was just the gravy that was way too salty.

Does anyone brine non-whole chickens? I mean, chicken breasts or legs? The principle would be the same, no?

Yes, you are suppose to. And yes, that would def. make the gravy too salty, assuming you were using pan drippings in your gravy.

Yes, the principle would be the same, you just may have to use less brine.

[organitarian]

rosemary roasted chicken and potatos

ok everyone had wonderful ideas but i need to throw out my fav recipe. I was a chef for 10 years and this is the best one ive come across to date.

i take the chicken and cut with kitchen scissors down the back on the side of the spine (very easy) i put potatos on the bottom of a roasting pan sprinkle with salt and pepper then place cut chicken ontop of potatos now run your hands up under the skin of the bird as far as you can even into the legs. take a mixture of butter softened mixed with garlic powder of fresh, salt, and rosemary and rub it up under the skin then put some on the outside

bake it on 350 till cooked and potatos are tender...you will never have better