tag:blogger.com,1999:blog-28154076.post2631250546464777418..comments2024-03-08T23:26:05.675-08:00Comments on Good Stuff NW: Fall Has Fell: Roast ChickenKathleen Bauerhttp://www.blogger.com/profile/07620435699701266954noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-28154076.post-72215281861499523422007-10-04T10:39:00.000-07:002007-10-04T10:39:00.000-07:00I'm in complete agreement! I've been known to buy ...I'm in complete agreement! I've been known to buy one of their roasted chickens to take to a picnic or when we're having one of those don't-want-to-cook but don't-want-to-go-out nights. And at $7.99 for a whole chicken, the price is certainly right!<BR/><BR/>As a matter of fact, it may be worth a post all on its own...thanks, Laurie!Kathleen Bauerhttps://www.blogger.com/profile/07620435699701266954noreply@blogger.comtag:blogger.com,1999:blog-28154076.post-68143480040649302582007-10-04T10:22:00.000-07:002007-10-04T10:22:00.000-07:00And for those of us who are not great cooks (like ...And for those of us who are not great cooks (like Kathleen or need instant gratification, I highly recommend the roast chicken at New Seasons (Attnention Portlanders!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28154076.post-37031641826869899612007-09-20T15:04:00.000-07:002007-09-20T15:04:00.000-07:00Thanks for the compliments and the roasting ideas!...Thanks for the compliments and the roasting ideas! And I love the idea of the garlic and rosemary under the skin, as well as the sorrel stuffed inside. I'll have to try your recipe next time!<BR/><BR/>As for the skin, since Mr. Beard's recipe calls for leaving it breast-side up for the last half hour to 40 minutes or so, the skin seems to get pretty crispy and brown. Plus sprinkling salt on it makes it irresistible!Kathleen Bauerhttps://www.blogger.com/profile/07620435699701266954noreply@blogger.comtag:blogger.com,1999:blog-28154076.post-6047369222656885592007-09-20T15:00:00.000-07:002007-09-20T15:00:00.000-07:00I like your website. It is full of sensuous food ...I like your website. It is full of sensuous food and drink tips and thoughts. One slight suggestion relates to the roasted chicken. I have been roasting chicken whole for many years, having picked up the idea in London, where we lived for thirteen years. One big no-no is cooking the chicken with other vegetables on the same pan. The reason is that the steam from the vegetables would not allow that wonderful chicken crispness!<BR/><BR/>Here is my 'recipe': One whole chicken, usually about four pounds, stick slivers of garlic under the skin all over the chicken. I sometimes stuff in fresh rosemary, too, with the garlic. Salt the outside, and sprinkle dried chilies over the whole chicken. Finally, squeeze a lemon and a bit of olive oil over the outside. Then I stuff the inside with rosemary or lemony sorrel. Stick it in a 425 degree oven on an olive oil greased pan and cook for about an hour(depending on the size). It is done when it is a delicious crisp brown. If you cook it faster it stays moist, while crisp outside.<BR/><BR/>- SGAnonymousnoreply@blogger.com