How do you do the bird?I always crown the chicken, stuff it with garlic and celery, sew it up, cover in duck fat, salt, pepper, rosemary, roast in Dutch oven at 400
The only RIGHT way.Shove a beer can up it's butt and stick 'er on the grill.
>>21669323That's a lot of rosemary
>>21669326How does that not come out dry as fuck?
>>21669335https://www.youtube.com/watch?v=J-INrLE0MB8It just doesn't.
Anyone got any carving tips? I always end up butchering the breast, the skin slips off and a bunch of meat stays on the carcass. Yes I care about presentation.
>>21669355You need to understand the structure of the bird by butchering a whole raw chicken and then seeing what the skeletal structure of the bird is like.
There's a place near me that does chicken like this for some reason. Ever try that?