Mon, Mar-31-08, 01:04
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Senior Member
Posts: 4,536
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Plan: Fung-inspired fasting
Stats: 336/000/160
BF:
Progress: 191%
Location: Seattle metro area
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Hi, Karen hasn't been around for a while. I'll try to help, though I know you intended the questions for her.
I'm not familiar with the recipe, but when cooking meat and poultry it's always helpful to pull the meat out of the frig two hours before cooking. (That's not long enough to cause spoilage.) Bringing the meat up to room temperature before cooking always helps it to cook more evenly.
As for crisping the skin, did you cover the bird? I've noticed over the years that people seem to be terrified of roasting with dry heat. They want to cover or roast in a bag or put it in a crock pot. But that creates braised dishes rather than roasted dishes. Dry heat (ie, don't cover the food while cooking) is what you want to do for roasting.
You also want to dry the skin of the bird before putting it in the oven. After you rinse it, pat it dry and then let it air-dry a bit.
Lastly, some of those commercial birds have gotten pretty bad. I don't know what they're doing to those poor birds, but I find them tough, sometimes bitter, never chicken-y. I've had to resort to buying only the expensive organic ones from Whole Foods (Rosie, Rocky, etc.). They just turn out much better.
HTH.
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