Dec. 17, 2011 8:44 pm
Updated: Dec. 18, 2011 5:22 pm
my basic recipe for roasted or gchicken is just the best. butter, white wine, parsley, rosemary and thyme has served me well for a life time. it never fails to please. the skin of the bird is alwauys crispy and the bird always remains moist and juicey.
i would reccomend this simple thing for amatures making a bird
its a no fail recipe. after you cook a few thousand chickens you just know when they are done. its acualy my easiest and most often requested dish. the same is true for wild fowl as well.
i do add cracked pepper but no salt . salt and white wine are a no no.
so enjoy this simmple method of cooking a chicken. baste liberaly after the first 29 min til done.