vacerator
Well-known member
Today being Valentines day, restaurants are always crowded, and without a reservation, the wait is ridiculous.
Many do not even take them.
So, after the afternoon matinee' (Dead Pool),very good by the way, I set to roasting an engagement chicken dinner in my dual fuel convection range oven.
I didn't blast it at a high heat as may recipe's say to, but rather slower roasted it at 325 f., for 1 hour & 15 minutes on standard convection fan, not multi rack. For a 4 to 5 lb. bird max. Roughly 15 minutes per lb. When the leg joints are loose, it is done.
I do not truss my smaller birds as Julia Child did. I only tuck the wings underneath, and tie the legs together.
Brush with a bit of olive oil, then salt and pepper, and herbs provence as well as in the cavity. Then I pour 1/2 cup of white wine in the pan. No rack.
Crisp skin, moist legs, and succulent breasts.
Always allow to rest before carving to allow the juices to redistribute in the poultry.
Many do not even take them.
So, after the afternoon matinee' (Dead Pool),very good by the way, I set to roasting an engagement chicken dinner in my dual fuel convection range oven.
I didn't blast it at a high heat as may recipe's say to, but rather slower roasted it at 325 f., for 1 hour & 15 minutes on standard convection fan, not multi rack. For a 4 to 5 lb. bird max. Roughly 15 minutes per lb. When the leg joints are loose, it is done.
I do not truss my smaller birds as Julia Child did. I only tuck the wings underneath, and tie the legs together.
Brush with a bit of olive oil, then salt and pepper, and herbs provence as well as in the cavity. Then I pour 1/2 cup of white wine in the pan. No rack.
Crisp skin, moist legs, and succulent breasts.
Always allow to rest before carving to allow the juices to redistribute in the poultry.
