why no crackle, sad chicken?

[scarlettscion]

I bought a kosher chicken for dinner yesterday. Kosher is a good way around all the "organic" or "free range" nonsense...those rabbis keep the factories' asses in line, they do. No burned off beaks, fewer chickens per building, no antibiotics or hormones. They're expensive, but I am reassured by expensive meat that it wasn't unduly cheap to mass

Comments

[arcessita]

ravensnow, Turkey Chef Extrordinare, says you can brush honey on it about half an hour to forty-five minutes before it's done, and that will give it the nice brown color. She says you take off the foil or whatever you have over it so it will dry out nicely.

(And you can believe her. She made a turkey for the Thanksgiving dinner for the homeless at church that smelled incredible. We were all sad because it was for the poor and we couldn't have any.)

[scarlettscion]

Since the birds I roast are about 3.5 lbs, I never cover them anyway and they come out nice and moist...a turkey needs it though!

The honey I will certainly try next time. I thought about it this time, and then I thought that the birds in the store don't taste honeyed....

Perhaps the broiler for ten minutes?