serve them roast ham instead
>>21106043I love a nice plump roasted chicken esp with herbes du provence, but if I was doing it in a way that my family really likes, (impressed) they'll get the chicken cut up and marinated overnight in a mixture of minced fresh garlic, lemon zest, lemon juice, fresh grated ginger, garam masala and greek yogurt. I bake that chicken right in the staub pan I marinated it in! Double your recipe of yogurt to have enough for every bite. Cilantro and spiced rice and other roasted veggies.That, or a nice baked arroz con pollo, but throw in several sliced limes into the pan with your wine, olive, and saffron rice mixture. Valencia rice that is extra sticky from all the gelatin yielding bones and skin baked right into it will bring praises. The roasted Lime peel is like preserved lemon.
>>21106067>lemon zest, lemon juice>garam masala
>>21106043Dont forget to baste the bird. The secret ingredient is usually butter. Keep an eye on it as it cooks and dont go crazy with any one seasoning. That and a drink is all you need to cook a whole chicken and hsve a good time.
>>21106067Nobody asked for a shitty third world Latin bullshit recipe. Why assume OP is poor enough to eat actual garbage? Why ramble on exposing yourself as a cooklet? Lain food is poverty food.Fuck off with that shit.
>>21106043Get a super high quality bird and cook it perfectly with only salt and pepper. Talk up how your favorite way is only with salt and pepper. When the bird is finished serve your guests the oyster with a pinch of fleur de sel as their first bite.
Here's my magic tips I learned over the years:1: spatchcock that motherfucker. Use kitchen shears to cut out the backbone and break the chest one. This ensures even cooking if you don't have a rotisserie.2: use your fingers to push under and release the skin from the meat but don't detach it from the bird. This ensures crispier skin.3: salt the bird under the now released skin, preferably way (24h) in advance. This ensure salt transfers into the meat instead of getting stuck in the skin.4: I also marinate under and above the skin. Ensuring marinade in meat and skin.5: use a sprinkling of baking soda on skin to get it to crisp up better.6: Precook the spatchcocked bird in a stainless steel or cast iron skillet before putting it in the oven. This cooks the legs particularly which otherwise need a little more time in the oven. By roasting bird in the skillet you can save fond and juices in the pan you use for making a pan sauce.Basically do what this video says: https://www.youtube.com/watch?v=IHQirO88vuo
>>21106160>1all I have are silly scissors
