cynupstateny
Well-known member
The only addition was a bit of fresh thyme. The chicken was excellent and the vegetables were wonderful.
Thanks!
Thanks!
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Hey Gretchen- did a roast chicken your way tonight. On a bed of onion and new potatoes...
- Thread starter cynupstateny
- Start date
I've wanted to try it too. Gretchen, do you baste it? Silly question, but some
recent recipes say not to, and yours didn't specify.
I did Julias the other night, trussing, turning it from one side to the other and basting every 10 minutes. It's delicious, but a little tedious.
recent recipes say not to, and yours didn't specify.
I did Julias the other night, trussing, turning it from one side to the other and basting every 10 minutes. It's delicious, but a little tedious.
No, pay NO attention to it. Just roast and enjoy.
Glad you liked it Cyn. It is dead easy. I have always cooked my roast chicken this way and saw those wonderful veggies in Paris. Carrots and turnips work well also.
Also, be aware that the veggies are bathed in that lucious drippings, reminiscent of duck fat!!
Glad you liked it Cyn. It is dead easy. I have always cooked my roast chicken this way and saw those wonderful veggies in Paris. Carrots and turnips work well also.
Also, be aware that the veggies are bathed in that lucious drippings, reminiscent of duck fat!!
I think I just sort of winged it in some thread. m
Put a good layer of sliced onions and quartered new potatoes in the bottome of a roasting pan. You can put some rosemary branches on top--or as Cyn did, thyme.
Liberally salt a 4+# chicken with salt. I prefer Morton'sNatural Seasoning. I do not like Lawry's. Or just use sea salt. Also some coarse pepper. Put the chicken on the veggies and roast @400* for an hour. It works at 350* for a bit longer. It will be golden and crusty and the vegetables will be meltingly tender in the juices.
Idea for the veggies came from the Paris rotisseries.
Put a good layer of sliced onions and quartered new potatoes in the bottome of a roasting pan. You can put some rosemary branches on top--or as Cyn did, thyme.
Liberally salt a 4+# chicken with salt. I prefer Morton'sNatural Seasoning. I do not like Lawry's. Or just use sea salt. Also some coarse pepper. Put the chicken on the veggies and roast @400* for an hour. It works at 350* for a bit longer. It will be golden and crusty and the vegetables will be meltingly tender in the juices.
Idea for the veggies came from the Paris rotisseries.