Roasting a Chicken

Joined May 22, 2010
OMG!  I love the idea of that garlic butter! Yum!! I saw someone loosen the skin and put butter under the skin then used salt and baking powder, of all things on top of the skin and refrigerate it overnight to let the salt and baking powder draw some of the moisture out of the skin. They said that then the baking powder raised the temp of the skin. If then you put a little aluminum foil with about 20 slits or so on the bottom of your roasting pan to receive the grease; place the chicken breast side down on a rack into the pan; roast at 400 for 15 minutes (temp 135); TURN THE TEMP UP to 500 until golden brown, I think it was for another 20 min., but until it reached a temp. 160 at the breast. 
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