Again, we are having Roast Chicken for dinner and I can't wait. Not only are we having it for dinner tonight, but we will have the leftovers for tomorrow in sandwich and cheesy enchilada form :)
If you are looking for an easy herbed butter to slide under the skin of chicken or turkey this season, this is it. All the seasonings are included and no need to sprinkle or rub chicken, unless you want a little extra salt.
1/2 tsp salt (or less if you plan on massaging the bird in it)
2 tbsp fresh oregano, chopped fine
2 tbsp fresh rosemary, chopped fine
1/2 tsp black pepper
1/2 tsp garlic powder, or one to two cloves of garlic chopped fine
1/2 tsp onion powder
Combine the ingredients together and stuff under the skin of the chicken.
If you want to use this for turkey, double or triple the recipe, depending on the size of the turkey.
Some more helpful tips...
For a crispy skin, you don't need to add oil, just dry it out in the fridge for a few hours before roasting it and it will come out nice and brown and crispy. Typically I let JL indulge in that part...
For a quicker cooking bird, don't stuff it, with anything.
Contrary to Martha, tying a bird will increase it's density, thus making the cooking time a bit longer as well. I do prefer to tie up my Thanksgiving Turkey but will consider not doing that this year just to prevent the breasts from drying out.
Don't cook Roast Chicken with the foil on. It will only steam the meat and not let it roast. Many people think this will help keep the moisture in but the skin does a great job of that on its own and if you cover it, you will end up with soggy chicken skin, ewww....
I found that brushing the butter on top of the skin only allows for it to melt and run off, in order to keep the flavors and allow for the infused herbs to flavor the meat, put the butter under the skin in a solid form and as the chicken roasts, the butter will melt into the meat of the chicken... yummy!
Live, Laugh, Love & Enjoy!
No comments:
Post a Comment