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Old 01-20-2007, 01:28 PM   #11
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Jennaema...

Would you post the proportions of the "Zuni dry brine" ingredients...please mam?

Thank you kindly!
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Old 01-20-2007, 02:45 PM   #12
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Uncle Bob, You have received ALL good advise. What is the "quality" of your chicken. Sometimes you can get "an old hen". Chicken to be sure must follow proper cooking time...already mentioned.
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Old 01-20-2007, 02:57 PM   #13
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Aria...

Uncle Bob not cook tough chicken ...Uncle Bob's chicken as tender as Mother's love We were all trying to help "whywhy" with his/her problem.

Uncle Bob use "old hens" for alligator bait..
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Old 01-20-2007, 04:58 PM   #14
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When someone figures out how to cook a perfect roast chicken let me know. I'll pay big bucks... (well, maybe not "Big", but a decent amount...).

Overcooked = Tough.

Breast meat should be 165F throughout (including near the breastbone/ribs).
Legs are a different story. Not just 180F, but cooked long enough so the collagen melts out and gives the meat a tender/unxiousness (joint wiggle method applies here).
Oh, and the skin needs to be golden brown all the way round'.

I usually break the chicken down and roast pieces separately.
I'm kinda picky though...

I roast on an elevated rack with onions/giblets (minus liver) underneath. Then I make a good Au Jus to serve with the chicken pieces.
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Old 01-20-2007, 09:00 PM   #15
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Quote:
Originally Posted by Nicholas Mosher
When someone figures out how to cook a perfect roast chicken let me know. I'll pay big bucks... (well, maybe not "Big", but a decent amount...).
Very simple - brine that bird first in water, Kosher salt, & sugar! When it's done brining, rinse it, & allow it to air dry uncovered over a rack in the fridge overnight if you like crispy skin, then roast. Trust me - you're gonna love it!
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