Well its been getting cold around here lately and that's and its baking time. For a while I have had a chicken that my cousin gave me from his coop, I thawed it out late yesterday and seasoned it last night. I used an old recipe my Grams gave me some years ago and it came out really good. Oh man was it good, very moist and tasty. I attached a few pics of the process.
Yum didnt think about the gravy and biscuits. We went with green beans, carrots and Taters.. Man them taters were good, they absorbed all of that chicken juice. cant wait until my Im hungry again. LOL. Ill have to do double P90x tomorrow. lol. well worth it.
Well your going to have to be a lot more specific than that with the fantastic looking chicken. What was put on in pic #4? What's in the foil?
So its pretty easy to make. Took it out the freezer yesterday morning and put it in the fridge as it was frozen solid. Once thawed, I rubbed it with coarse kosher salt and fresh ground black pepper. Let it sit in room temperature for a about another hour. In a separate bowl I squeezed the juice of 1 lime and one lemon and added 2 tea spoons of garlic powder, 2 tea spoons of onion powder, half a tea spoon of cumin, half of tea spoon of coriander, 1 tea spoon of paprika for color. Poured it all over the bird, front and back. A small trick grandma taught me was to lift the skin away from the bird carefully not to break it, and spoon in some of that brine and also in the inside of the bird. That where the flavor and moisture comes from. The foil balls are to sit the bird on so that its not boiling but rather dropping all of the juice on the pan. Baked it covered at 350 covered with foil for 1 hour then uncovered @ same temp for 45 minutes. The last 15 minutes rub the bird with garlic butter and raise the temp to 390 and that's where the gold comes from. Meanwhile the taters and veggies under and around the bird soak up all that juice. From time to time, I bathed the bird with the juice being released.
Well it looks fabulious! I didn't expect the lemon or lime, but it sounds great. Never heard of the foil trick before, I like that one as it keeps the bird out of the fat drippings a bit. Thanks!
