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Lots of good ideas.
I like separating the skin under the breast and put a mix of chopped flat parsley and butter in the cavity that is created. Save some for the inside of the chicken, I cut up an onion and orange and stuff it in the inside. I use plenty of salt and pepper and finally place several strips of bacon on top of the bird, breast side up. roast at 350 and I use a thermometer checking the temp. I don't trust just the timer. You can remove the bacon with 15 minutes left to let the skin completely brown.
Take it out, let it rest for about 15 minutes, cut and serve.
Something about bacon that makes it taste better.
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Jim
1983 944n/a
2003 Mercedes CLK 500 - totaled. Sanwiched on the Kennedy Expressway
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