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When roasting a chicken, you can start it at 475 for 15 minutes or so, then drop the heat to 350 to finish it. Rotate it during cooking. Baste it when you rotate it. Have a little white wine in the bottom of the roasting pan. If any of the skin starts to get to dark, cover that part with foil.
If you brine a bird, or rub a compound butter under the skin before roasting, it should stay moist.
JR
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