Roasted Chicken

I had no idea that they sold chickens with thermometers! how cool!

I think the idea of creating a rack with some slices of onions is totally ingenious!

My personal seasoning for chicken, for those who are just a little more advanced is simply this:

• 1 TB dried thyme
• 1 TB Sea Salt
• 1/2 tsp of ground black pepper
• 1 TB of Oil.

I just combine those dry ingredients, oil up the chicken, and pat the seasoning of thyme salt and pepper into the chicken. It’s a bit more herby tasting, and thyme is a lovely herb on fowl.

I have seen fish recipes like that (which use vegetables to make a “rack” underneath), but never chicken. What a great idea!

If your chicken doesn’t have a thermometer in it, but you have a probe thermometere, what internal temp would you cook to? My thermometer says poltry needs to be 190, but that seems a little over done.

Ron

I never knew that you can buy chicken with thermometers stuck to it ! lol ! i think that the onions give the chicken some flavor and that its a great idea ! =] thanks for the recipe !

I think the video was straight and to point. It told me exactly what I needed to know and was very helpful. I will come to the website again. I like the idea of a video.

The problem with those plastic pop-up thermometers is that they don’t pop up until they hit between 176 and 185 degrees, so once your chicken rests chances are it will be up to 195 or so, which is overcooked.

I like the probe thermometers, like the Polder. The probe is on a cable, and stays in the bird while you are cooking it, and reports the temperature to the “brain,” which you can attach via magnet to the oven door. Set the alarm to go off and 165 degrees, and when it does, take the bird out and rest it. You will never overcook a bird again.