REC: Chicken that tastes like CHICKEN

This recipe is based on Alton Brown's "A Bird in a Pan" episode.Where this
differs from Brown's recipe is that he inserted stuff (lemon zest, garlic,
black pepper) under the skin. He also didn't do the preliminary oil and salt
thing.

Tonight I butterflied a roaster (just under 2 kgs--about 4.2 pounds. See
http://virtualweberbullet.com/butterflychicken.html) rubbed it down with
olive oil and salt and let it sit for about two hours in the fridge. I
heated the oven (top coil) to 200 C (300 F) and lined an oven tray with
aluminum foil. Set the bird skin side up on a rack in the tray. (Brown set
the bird on aromatics.) Place about 20 cms (8 in) below the heat and leave
be for 20 minutes. Turn bird over and roast for another 15 minutes. Turn
bird over again and roast for another 5-10 minutes until the skin is GBD
(golden brown and delicious).

Let rest 10 minutes while you prepare a simple salad.

You can't believe how succulent this is. And without any flavorings but
salt, IT REALLY TASTES LIKE CHICKEN.

--
Bob
http://www.kanyak.com