Excellent, basic, simple, straightforward recipe that yields predictable results for even inexperienced home cooks. One thing that I always do when cooking chicken this way is to rub salt under the chicken's skin a day before I'm going to cook it. I then wrap it tightly and refrigerate. This allows the salt to be drawn into the meat thereby seasoning it more deeply and evenly than salting at the last minute. (Don't try this with a kosher bird; it'll be too salty.) I also use a remote reading, digital thermometer to insure that the bird is properly cooked each and every time with no guesswork. It's funny how nearly everyone who gives an excellent rating to a recipe also makes changes to it before even trying it as written. If the recipe is so great, why change it?
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Excellent, basic, simple, straightforward recipe that yields predictable results for even...