Andy absolutely nailed it. Cook at a high temp of around 450. It really doesn't affect the quality, but the bird gets done quicker. Rub the skin with oil or butter and lightly salt. Place on a rack, in a roasting pan and place a meat thermometer in the thickest part of the breast, but not touching the bone or joint with the tip. Cook to betwee 155 and 160' F. Remove and let rest for 10 to 15 minutes before carving.
There are several ways to add extra flavor to the meat, and basting and seasoning the outside won't do anything to flavor the meat. Methods that do add flavor are:
1. Place aromatics such as thin onion slices, or herb leaves under the skin before roasting.
2. Place compound butters under the skin before roasting.
3. Inject the bird with a flavorful broth and let sit for an hour or so before roasting.
4. Brine the whole bird in a solution of water, salt, sugar, and seasonings before roasting. The bird should be brined for several hours, or overnight.
5. Poke small slits into the breast meat with a paring knive and stuff uncooked bacon pieces (these are called lardoons) into the meat before roasting.
Flavors that will enhance the skin:
Sage
Rosemary
Thyme
Salt
granulated onion powder
granulated garlic powder
black pepper
Paprika
Soy Sauce
Rubs that go wonderfully on roasted chicken:
1. mix 1/2 cup brown sugar with 1 tbs chili powder, 1 tsp each onion and garlic powder, and 1/2 tsp. salt, 1/2 tsp liquid smoke.
2. mix together 1/2 cup white sugar, 2 tbs lime juice, minced hot peppers, 2 tbs. minced, fresh cilantro
3. 1 tsp each, oregano, sweet basil, rosemary. thyme, plus 1/2 tsp. each of granulated garlic, granulated onion, plus 1 1/2 tbs. grated parmesan cheese
Glazes:
1. Teryaki glaze made from brown sugar, vinager, soy sauce, onion, garlic, and 5 spice powder
2. Honey mustard - honey, a little mustard, water to thin so that it can be brushed on every 15 minutes or so while the bird is roasting.
3. Orange glaze made with orange juice, garlic, paprika, and onion.
4. Barbecue sauce - brown sugar, a bit of soy sauce, chili powder, a touch of tomato paste, 1/4 tsp. liquid smoke, (optionally - cayenne (red) pepper) eough water to disssolve the sugar and make a glaze.
5. Pineapple glaze - 1 can crushed pineapple, 1/2 cup brown sugar, 1 tsp each onion and garlic powder, a small dash of Chinese 5-spice powder, 1/8 tsp. ground ginger, 3 tbs. soy sauce (this can be truned into a sauce byu thickening with a cornstarch slurry.
Note: sugary rubs should be added during the last 15 minutes of roasting time to avoid burning the sugar. If you want to infuse the meat with the flavor of barbecue sauce, or a sugar-based rub, massage the rub onto the chicken skin and braise the chicken rather than roasting it, or steam it in a roaster with a lid, or in a sealed roasting bag.
Seeeeeya; Goodweed of the North
What do you think would be the easiest way for me to prepare it? My husband refuses to eat chicken off the bone so I'll need to address that... you all are so helpful, thanks in advance!!
