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Reply to "perfect roast chicken"
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[quote=Anonymous]This is not hard. All you need is salt and pepper. Rub it in thoroughly. Put onto a bed of quartered onions, carrots, and celery. The veggies are chopped large. Coat the veggies in olive oil and a little bit of S&P. Everything in something like a cast iron pan. Put thr chicken on top. Roast in oven HOT. I do 425 convection. Tilt the pan every 5 minutes and baste with juices or spoon it over. You are looking for bubbling and browning skin. That is where all the flavor come from - the fat rendering and the Maillard reaction on the surface. Once browned, turn down the heat to 375 and roast on non-convection until thigh and thickest part of breast reaches 165F. Perfect dinner.[/quote]
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