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>> Whenever I roast a bird, there's four things that I
always do. Number one, I start with a dry bird.
The importance of starting with a dry bird is you're
cooking it with dry heat, so I'm not steaming the bird.
It locks in all those natural juices. So that is very important, to season it inside
and out because it's just not going to taste as good
if you don't get that seasoning all the way in there.
I like to stuff it with some aromatics like lemon and
thyme. The lemon and thyme just really kind of permeate
through the whole chicken. And then I like to sneak just a little bit
of butter underneath the skin.
After that, it's important to truss the bird so it's
nice and tight, and then I'll roast it in the oven at
about 375 for about 30 minutes or so until it's
nice and crisp on the outside and perfectly juicy
in the center.
>> Certified Georgia-grown and American-humane certified, Springer Mountain Farms chicken
is 100% all natural.
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com on your mobile device and locate a restaurant near
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