We decided to start eating free-range chickens. Hopefully
they are treated better than most commercial chickens.
We got idea of putting cider/broth in bottom of roasting pan from
New York Times: How to roast a turkey.
- Cut-up fryers. We've been buying free-range, grain-fed (vs. corn-fed)
fryers at Keller's.
They taste great. Even unseasoned, they are nearly as good
as the roast chickens we used to buy at Costco. We've been
cooking three at a time.
- Hard apple cider and/or white wine and/or chicken stock/broth.
- Optional: carrots, potatoes, other roasting vegetables
- Heat oven to 425 degrees -- we use convection, probably doesn't matter
- Lay out unskinned chicken pieces on rack in roasting
pan(s). Put skin side up. Be sure pan has a rim of a few
inches -- there will be fat and juices in the bottom when you
- If you wish to add vegetables, peel and cut into large pieces and
drizzle with a little oil and add to the pan.
- Pour a bottle of hard cider and/or white wine and/or chicken broth
in bottom of pan to at least 1/4" depth. As the chicken cooks, add
more to be sure bottom of pan does not go dry. This liquid in the
bottom will keep the drippings from smoking and will provide
delicious drippings for making gravy or adding to broth
that you make later.
- Cook at 425 till chicken starts to brown nicely.
- Then turn heat down to 350. Cover chicken with aluminum foil.
- Cook till chicken is done. Internal temperature of 170. All juices
- Eat some while warm. Yum. They'll need to be salted a little.
- Cool the rest.
- Remove skins and bones, if you wish.
(Reserve to make broth later;
use broth for things like green chile
stew or chile)
- Store meat in frig or freezer.
- Use the chicken in salads,
green chile stew,
chicken noodle soup,
sandwiches with homemade bread, etc.
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