"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 04-23-2007, 02:23 PM   #11
Senior Cook
Join Date: Aug 2006
Location: Tennessee
Posts: 470
I brine the chicken and then I put the oil and herbs under the skin. I roast at around 400. I think that the chicken comes out really tasty that way. Usually I leave it in the brine for about 4 hours. I have a combination microwave/convection oven that you can use to combine microwave and convection cooking. There is a roast chicken recipe in the book, but I haven't had the guts to try it.

carolelaine is offline   Reply With Quote
Old 04-24-2007, 01:18 AM   #12
Senior Cook
Join Date: Jul 2005
Location: Bordeaux
Posts: 179
Many thanks for your replies.

I'm trying to restrict my salt intake, so the brine solution is not for me. Still, you all have given me very good ideas.


Best regards,
Alex R.

AlexR is offline   Reply With Quote
Old 04-24-2007, 10:58 AM   #13
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
No, but I have microwaved, and then deep fried, chicken parts, and I have also oven baked, then barbeque grilled, chicken parts. ().

Caine is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:47 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.