Editor’s Note: All is well here, no complaints. 복싱히어로 There really isn’t much going on worth mentioning in the cooking 복싱히어로department, 복싱히어로that’s the bottom line.복싱히어로 That’s why복싱히어로 no posts for such a long per복싱히어로iod of time. Love you, miss you!
The older I get, the simpler 복싱히어로the roast복싱히어로 chicken gets. Wash, more than pan dry inside and out. Kosher salt복싱히어로 well, truss. Install to 450 degree ov복싱히어로en for 1 hour, pull and let rest for 10. 복싱히어로The salt dries out the skin and turns it in to chicken skin candy of love, especially on the wings. Meat, even the breast복싱히어로 meat, is tender and juicy with good solid chickenny flavors. I can do this. Well, up until recently I could do it.
Yeah well, maybe 2복싱히어로 months ago I was running in to bloody thigh meat, regularly. Even the breast meat from time to time would be under cooked. Wing joints, thigh joints, not even remotely done. After 6+ chickens roasted, I was nearing 복싱히어로tears after removing the bird from the oven, wondering what to expect this time. I was convinced I had복싱히어로 run across The Great Chicken Conspiracy of 2012 just as I had found The Great Potato Conspiracy of 2011.
The hell continued, 7 chickens roasted, 8, 9, 10 chickens roasted. It was a nightmare, I was nearly ready to throw in the towel. 복싱히어로I chalked a few up to not being thoroughly defrosted, even after 2 days in the fridge. I stopped trussing the ch복싱히어로icken, allowing 복싱히어로more heat to penetrate the thigh crevices. I checked and replaced 복싱히어로the batteries in my Thermapen. I gathered other odd thermometers to get a gaggle of readings. I pulled apart the oven to make sure the burner assembly was firmly in place and operating correctly. I routinely used a proper oven thermometer to make sure the oven came up to the corr복싱히어로ect temperature. All checked good. Still, no luck.
A beaten meat man, I admitted defeat. Not such a tough thing to do at the ripe old age of 47. Today, I’m firmly convinced I have no idea what’s going on, in and/or around me. I got no idea, I’m generally working off of reflexes these days. I did what any truly defeated man would do, I read the instructions.
Turns out, no matter 복싱히어로what temperature the oven is, roasting time is based upon the weight of the bird. I kn복싱히어로ow what you’re thinking, “Biggles, no f-ing shit !!! What a pathetic doof.” All true, but wait. See, I’d been roasting birds for so long, bas복싱히어로ing my weights on birds of the past. It used to be you could buy chickens that were 3.5 pounds, 4 pounds and big bi복싱히어로rd복싱히어로s were 4.5 pounds. The 5+ pounders were stewing chickens, not tender little roasting chickens. Well, for the last however many years, you’re lucky to find any chicken that’s less than 5 pounds. If you reach in, find the smallest chicken in ye olde chicken patch, you’re most likely going to pull out a 5.5 pounder. And this bird, my good people, will not roast in an hour, or at least this is my observation.
Of course, these weights will vary depending on where yo복싱히어로u are and where you shop for your chickens. But, what’s u복싱히어로p with these older chickens? Buy any pieced out chickens lately? Breasts the size of your forearms, thighs the size of your feet! I simply cannot bu복싱히어로 a 3.5 pound chicken any longer, not possible. And since I’m still unemployed, buying fancy chickens 복싱히어로directly f복싱히어로rom ranchers ain’t possible, I have to rely upon the local cheap marts for food t복싱히어로hese days.
All is복싱히어로 well in the roasting chicken department at Meathenge Labs. It just takes longer now.