I’ve recently been making an effort to incorporate more chicken into my dinner routines as my GF does not want to consume red meat every night. I include pork as a red meat, but personally I’ve always considered it somewhere in the middle.
Nevertheless, I’m willing and able to make the compromise with the caveat that the chicken has skin and bones included. Even boneless/skinless thighs aren’t that great IMO, never mind the breasts.
Had my first crack at roasting a chicken tonight. It came out pretty damn good, but I could probably improve the process a bit, and hoping my fellow meat heads can help.
I cooked up a 3.8lb chicken, so just a little one but perfect for two people. Removed the innards and patted it dry with a paper towel. I made a garlic herb butter that I attempted to rub on the meat under the skin, but that only really worked in the breast area. That seems fine to me, as the dark meat will take care of itself flavor wise.
What I found odd was that the butter would not spread over the outer layer of the skin. It got all over my hands, yes, but I could not get it to attach itself to the chicken skin. Eventually I used a spoon to spread it and that worked okay. Maybe the skin needed more time to dry?
Lastly, I cooked the bird breasts down. It resulted in the breasts being done first, yet remaining pretty moist. The dark meat needed more time, so I wound up popping those pieces back in the oven because I didn’t want to risk drying out the lighter stuff. I don’t have a meat thermometer, so just going by time and feel there.
Anyway, I’m going to plan on making these part of our weekly rotation so any tips for a better product would be great! Flavor wise, this kicked ass, but it was a sloppy affair.