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These days, I am using a rotisserie on my grill. Works great.
What I used to do was fill the chicken (or turkey) with onions and apples, to keep it moist. You can also put in rosemary, but I use a ton on the inside (I have rosemary hedges around the house). On the outside, I dry the chicken and then rub a little butter (salted) and then put on poultry seasoning. Bake at 325 until the meat thermometer says 160. Turn off the oven and let it continue cooking until it reaches desired temp, I think 180. Pull out of oven and let it rest a few minutes on a cutting board.
Drain the oil from the pan and put into a gravy separator. Drain off the good liquid from the bottom and use with the pan dripings to make gravy. I use flour, and then use the blender to get rid of lumps.
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James
The pessimist complains about the wind; the optimist expects it to change; the engineer adjusts the sails.- William Arthur Ward (1921-1994)
Red-beard for President, 2020
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