- Sep 15, 2012
- 17,921
- 14,737
Well, it was very windy here in the Northeast today, but at least it was sunny and pleasantly warm. The wife was babysitting our grandson, so I decided to fire up the kettle and make some chow. I hadn't done a whole chicken in quite some time, and the local grocer had some that looked pretty appealing. After outlaying about $8.00 for a 6.25/lb bird. I was off to the races.
Here she is all seasoned up and resting like Al Bundy at the beach:
I just had to make a trip to the beer pole for some refreshments:
After a short spell. I gave the bird a looksie: Starting to take form.
...and she's done.
Sliced up for din-din. My carving skills on a whole bird need some improving, but it was juicy, moist and tasty non-the-less.
All in all, it was a good cook. The skin wasn't crispy, but I didn't want to dry out the meat. On this bird there was no additional brining or injections. Just straight from the packaging to the kettle.
Thanks for looking.
Chris
Here she is all seasoned up and resting like Al Bundy at the beach:
I just had to make a trip to the beer pole for some refreshments:
After a short spell. I gave the bird a looksie: Starting to take form.
...and she's done.
Sliced up for din-din. My carving skills on a whole bird need some improving, but it was juicy, moist and tasty non-the-less.
All in all, it was a good cook. The skin wasn't crispy, but I didn't want to dry out the meat. On this bird there was no additional brining or injections. Just straight from the packaging to the kettle.
Thanks for looking.
Chris