So my wife has been requesting a a classic whole bird for a while now so she can have leftover meat for her salads.... So today was the day!!!
Ok I just start it.....you don’t get anymore classic than this right here!!!
So now that the ending of the story has been shared lest spend a little time with how this happed.......
It started out as a couple of Costco specials and both got treated to my little hack for getting whole birds to roast a bit more even.... the hack is cutting a portion of the back bone out so there is a nice opening to allow for free air flow through the breast cavity.
Since the kitchen is about to get gutted later this week just using some simple rubs my wife picked up (never tried them before). One test bird for each
On they go at 325 and poked with a few inkbirds for good measure......shooting for about 90min cook......
While the birds are hanging out in the smoke the wing tips and removed back bone parts got seared in a hot pan with onions, garlic, and carrots, once nice and seared it was deglazed with some white wine
3 cups worth of brown chicken stock (previously frozen) along with celery and fresh sage, thyme, rosemary, and some black pepper corns. This goes under a mid boils for 60min, then strained and thickened with a roux (1/3c of flour & butter) then seasoned.
Bingo 93 mins..Breast IT 160 Thigh 180....I think momma will be happy!!!
This classic cook is joined with my wife’s butter mascarpone mash and some pan seared carrots.
Pure classic whole roasted money!
Ok I just start it.....you don’t get anymore classic than this right here!!!
So now that the ending of the story has been shared lest spend a little time with how this happed.......
It started out as a couple of Costco specials and both got treated to my little hack for getting whole birds to roast a bit more even.... the hack is cutting a portion of the back bone out so there is a nice opening to allow for free air flow through the breast cavity.
Since the kitchen is about to get gutted later this week just using some simple rubs my wife picked up (never tried them before). One test bird for each
On they go at 325 and poked with a few inkbirds for good measure......shooting for about 90min cook......
While the birds are hanging out in the smoke the wing tips and removed back bone parts got seared in a hot pan with onions, garlic, and carrots, once nice and seared it was deglazed with some white wine
3 cups worth of brown chicken stock (previously frozen) along with celery and fresh sage, thyme, rosemary, and some black pepper corns. This goes under a mid boils for 60min, then strained and thickened with a roux (1/3c of flour & butter) then seasoned.
Bingo 93 mins..Breast IT 160 Thigh 180....I think momma will be happy!!!
This classic cook is joined with my wife’s butter mascarpone mash and some pan seared carrots.
Pure classic whole roasted money!
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