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We made a roasted chicken the other night. Between the cost of the actual chicken, the time it took to roast (vertical roaster on the grill) and the complete mess of a cleanup, I decided to stick with the Publix version.
Anyone feel the same way?
Nope. Not at all. I find those to be completely bland. I do my own all the time in batches on the smoker.
We made a roasted chicken the other night. Between the cost of the actual chicken, the time it took to roast (vertical roaster on the grill) and the complete mess of a cleanup, I decided to stick with the Publix version.
Anyone feel the same way?
Convenience is very important sometimes. We still make rotisserie chicken sometimes especially if we are going to the beach. I get up early and bake it and then cut it up put it in a bowl with some sides and we have a hell of a meal right at the beach
I can see that for a busy family, a good rotisserie chicken makes a lot of sense.
The key to a home roasted bird is a dry rub that has salt in it. I do Thanksgiving turkeys that way, and I think chickens benefit from same. I suspect that at least some places wet brine their birds, so that the flesh is salty. I am guessing here, but that might be what the OP is missing in the home roasted bird.
I do agree that a whole chicken is expensive. For a family, or for quick roasting, perhaps roasting chicken pieces on a cookie sheet might be better. But I like a dry rub with salt applied on chicken, and left uncovered in the fridge for several hours (if possible) before roasting.
My favorite commercially roated birds are from Costco and Whole Foods.
I no longer eat meat but my family does. I dislike preparing those whole birds anymore. On Saturday I can get a decent sized rotisserie one at Whole Foods for $5.99. Not even worth making it myself.
My grilled spatchcocked chicken is way, way better than any grocery store roast chicken. Most of them that I have had use some weird flavored "savory" marinade, the skin is rubbery and usually gets tossed out.
Flavor and quality are not even close. And grilling a chicken is super easy. Take a whole chicken, 5 minutes to spatchcock it, add a little seasoning, throw it on the grill for 1.5 hours or so, take it off you are done. Burn off the grill for the next round.
Seems like a long time for a spatchcocked bird on the grill.
I have to - only way I can get it organic. If a roasted org chicken is out there,
it would be stupidly expensive....and my many diff flavorings are the best.
The chicken is fall apart tender and juicy. 'Low and slow'.
At the end I can make the skin perfect.
Sam's Club was the best ever until I went organic.
No more little hairs growing on my chin because of the chicken hormones, yay!
And the house gets all toasty and wonderful smelling...so worth it.
You do know that chickens are not, nor ever have been, given hormones. I have to laugh when I see all the chicken advertised as hormone free. Might as well advertise them as nuclear waste free.
I did one a few weeks ago in my 6 quart instant pot. I had A LOT of trouble finding a chicken small enough! I doubt anything more than a 3.5 pounder would fit in there. The meat was VERY moist, juicy and tender, but It looked unappetizing and the skin was kinda gross. Frankly, it was one of the few things I've cooked in the IP that I probably wouldn't repeat. Here's the recipe I used (my neighbor who is a very good cook suggested it, so I was confident about this one.) It didn't turn out anything like the photo.
I roast whole chicken very often - probably 3-4 times per month. I use it for dinner parties, for small and large crowds. I used to do it on the BBQ rotisserie, but now make DH's life easy by using the oven. If I'm only making one bird, it's likely to be the cast iron method. Sanderson 5-7 pound chickens if at all possible.
I frequently pick up a rotisserie chicken at Costco. Who can resist the smell and the $4.99 price???
I just did 2 cornish hens in a 6 quart instant pot, when it finished, I baked them in the oven for about 10 minutes and browned them up. They looked good then and tasted fantastic!
Does anyone use a multi-cooker to roast a chicken? What size chicken in which size cooker (qts)?
I did use the air fryer to roast a large chicken I had purchased at Sam's. It did a good job but the mess was not worth it. Our air fryer does have a spit, but I couldn't seem to get it to work, and the glass on the door got dirty between the layers. Now my air fryer looks like I have never even cleaned it. This is the same, supposedly top of the line air fryer given to us about 6 months ago. I think we will stick with already roasted chickens from Sam's or somewhere else. $4.95 is such a deal. Or like usayit does, use the electric smoker.
Why all the “innovative” ways of cooking things? Plop it on a pan, oil it, salt and pepper it, and stick it in the oven for an hour or so. What’s so hard?
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