Originally Posted by Aunt Bea
I roasted a beer can chicken today and realized how much I dislike plain roasted chicken!
Tonight was a large salad with shreds of white meat from that poor boring chicken to top it off.
I'm sad to hear that Bea.
My favorite way of roasting a chicken is standing either with beer or wine, or nothing. Tonight I did yet another in the oven, and brushed it with duck fat only because I had it
, and seasoned it inside and out with a mix Hawaiian sea salt flavored with vinegar and chili, with added smoked paprika. I've done all kinds of heavily seasoned ideas. I think the key is to roast it at high temps (425 degrees) to seal in the flavors, and don't over cook it. I personally love the giblets seasoned in the bottom of the pan, with some beer or wine with smashed garlic. The pan juices are wonderful. The leftover white meat (that's not our favorite), with some juices makes a great chicken salad for several lunches with mayo, celery, chopped pecans etc.
I really respect your cooking Bea, and hope I haven't offended.
The rest of our dinner tonight was stir fried veggies, and some Stove Top dressing for the SC.