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Old 09-12-2006, 03:18 PM   #11
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its funny that you will see most people place breast side up, but then i have seen people start by doing the opposite, they start breast side down, their reasoning being there is more fat on the backbone area and therefore keeps the bird from drying out, they do turn breast side up halfway during the cooking to have the bird brown and finish cooking.... all sorts of methods exist!!!

one thing to point out, brining is not only to keep the bird moist, the other main reason is to introduce saltiness and flavorings into the meat of the bird
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Old 09-12-2006, 03:19 PM   #12
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okay Seven..but you really didn't answer my question...which side is the correct side? Thanks! BTW..too late for me to brine this bird..thanks again!
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Old 09-12-2006, 03:19 PM   #13
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Good grief - don't worry about getting into brining & other personalized chicken roasting methods your first time around. I've been successfully roasting chickens for over 20 years that all come out succulent & juicy & haven't brined one yet. Frankly, who really needs their poultry purposely soaked in all that salty water in this day & age?? Certainly not me.

And if you have a good meat thermometer, you also don't have to be anal about the bird being completely thawed through. Just make absolutely sure you use that thermometer at several points on the bird to be sure you have a safe eating temp throughout (between 165 & 175 works for me, although the safe temps seem to differ depending on site).

I don't do a lot of crockpot cooking, so can't help you there. However, you can just stick your bird in a roasting pan in a preheated 450-degree oven for 15 minutes, reduce the heat to 350 for another half hour, & then raise the heat up to 425 for another 15 minutes & end up with a pretty decently cooked basic bird (testing with your thermometer, of course!!!!!).

Of course, these times/temps also depend on the size of the bird you bought. A small 2-1/2 to 3# little fryer will take less time than a large 4-5# roasting chicken.
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Old 09-12-2006, 03:21 PM   #14
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Just saw your question about "sides up". I start my birds breast side DOWN (i.e. drumstick ends pointing down); then turn it breast side UP (i.e. drumsticks pointing up) for the final half of roasting.
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Old 09-12-2006, 03:22 PM   #15
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Still haven't been told which way to put the bird in the roaster. lol...anyone can answer this really! lol
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Old 09-12-2006, 03:22 PM   #16
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blondie, there really isnt a "correct" side... i personally just cook it breast side up throughout the whole process
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Old 09-12-2006, 03:23 PM   #17
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Quote:
Originally Posted by blondiecrt1
okay Seven..but you really didn't answer my question...which side is the correct side? Thanks! BTW..too late for me to brine this bird..thanks again!
There is no right or wrong answer to this. Both ways can be successful.
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Old 09-12-2006, 03:26 PM   #18
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i will go ahead and make another recommendation... at least once, go ahead and purchase a "koshered" chicken... you can find them in the kosher section of most supermarkets... these birds have been brined in salt beforehand in order to extract all impurities and blood (therefore no need to do any brining yourself)... the result is a much more flavorful bird... btw, im not jewish and do not know much about jewish cuisine, but these chickens are indeed tastier
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Old 09-12-2006, 03:27 PM   #19
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I have been told so many different things re: how the bird should sit in the roaster, which is why I kept asking. So Seven says breast side up and Breezy says both switching during the cooking. Anyone else have an opinion? Thanks!
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Old 09-12-2006, 03:31 PM   #20
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Personally, I never bother turning the chicken -- that's a wonderful theory, but I find it doesn't make any noticeable difference.

The most important thing is not to over cook the bird. To me, that means 165 degrees in the middle of the breast or the thickest part of the thigh (or 160 at the breastbone in the thickest part of the breast, which is a technique developed by Sunset Magazine's kitchens). That's sufficient to kill any bacteria, it will leave the meat moist, and the breast meat won't fall apart if you carve it.

But even if it comes out a little dry, it will beat any frozen or fast food.
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