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Discussion in 'Food & Cooking' started by abefroman, Nov 23, 2010.
How do you cook yours?
You talking in the oven or the grill? For bbq I cook it over the coals split in halves with the breast down and never turn it, turns out beautiful golden color and juicy.
In the oven I start with the back up for most of the cooking. Depending on the size of the bird, it may get rolled on each side as well for a short bit. Then finish breast up.
I'm definitely with phatch on that one - best way
As with many other things, it becomes a matter of individual preference. In our house we all like the breast skin nicely brown, but no one is fussy about the bottom of the bird. So I plunk it into the pan breast up, lid on, for the entire time. Everyone's happy.
Up with a bunch of butter worked in under the skin.
Start back up, cook about two-thirds of the way to done; turn and finish the last third breast up.
I'll just add some to grace reply. It all cooks the meat well together with a nicely brown or crispy brown skin when the breast is up.
That's how I do it, too and never a complaint about dry breast meat and the skin turns out well, too.