OH-MY-GOODNESS!!! This was absolutely delicious! I have never made a whole chicken before and, I must say, I outdid myself! Thanks for the detailed reviews everyone. From my readings, I only used 1 5lb. chicken, cut the salt in half, and I didn't add any onions or other spices into the cavity aside from the rub. I also omitted the garlic powder because I didn't have any on hand. I made up for it by using garlic salt instead of plain salt. I also sprinkled in some Tony Chachere's Creole Seasoning and ground ginger. I let my bird marinate for about 2 1/2 hours in a Ziploc bag. I baked it in a roasting pan for about 3 1/2 hours on 250, with the last half hour at 350. I only basted in once while it baked, squirting small amounts of squeezable margarine on top and off to the side. When I took the chicken out of the oven, I basted it with the juices at the bottom of the roasting pan. It was brown and crispy on the outside and, as promised, absolutely tender and juicy inside! It was almost too easy to carve; I couldn't even hold the meat between my fork and knife to get it out in one piece! I served it with cheddar and bacon scalloped potatoes, green beans, and salad. It was soooo yummy...
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OH-MY-GOODNESS!!! This was absolutely delicious! I have never made a whole chicken before...