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mikeyo73 t1_j9rjp99 wrote

Sorry that I'm not answering your question exactly, but roasting a chicken is so easy and a billion times better than the crap you get in a store. It's cheap too. Get a cast iron pan.

Step 1

Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.

Step 2

When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.

Step 3

Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

BOOOM.

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iwanttobehappy2022 t1_j9s4jjn wrote

Nah it’s cheaper to buy it

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mikeyo73 t1_j9satqs wrote

Sure but a Costco chicken is just not going to be nearly as good.

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iwanttobehappy2022 t1_j9sb39p wrote

Nope buy a fresh Costco one it’s ten times better than what you make guaranteed. You aren’t capable of brining the meat well nor is your oven as good. Face man you wrote a small book that provides instructions on how to make a less tasty chicken than Costco and way more expensive.

Your instructions don’t even brine or cure the chicken so already your recipe is trash. Admit your wrong.

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mikeyo73 t1_j9sckjw wrote

That recipe is directly from the NY Times Cooking section, feel free to take it up with them. And feel free to enjoy your Costco chicken, I just wanted to show people another way to enjoy a tasty chicken dinner.

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iwanttobehappy2022 t1_j9stjfr wrote

You failed horrendously. You lied and were dishonest. You had to plagiarize crap to lie to fit in? That’s sorry as hell. In ct we don’t play those toddler games.

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blaze1234 t1_j9scwtf wrote

harsh but I agree

Head if an always from scratch, ingredients only, outside prepared foid 2-3 times a month household.

Cistco chicken is tge exception, 7-10 fine healthy meals cheaper than a Big Mac

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TheSchmarms OP t1_j9rqy4z wrote

You make it sound easy! Someone should do it and report back.

It’s hard to get easier than picking up hot at the store but love the recipe.

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mikeyo73 t1_j9sb1s8 wrote

I got this recipe from the NY Times cooking section. I do it all the time, it's so easy and quick. You can also make a nice gravy if you want. Anytime I see a whole chicken on sale I pick one up.

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HazelFrederick t1_j9sbii5 wrote

Roast chicken is great but rotisserie is just a different thing. If you want a rotisserie chicken, you’re not getting what you want from a roast bird unless you have a rotating spit, which most don’t.

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mikeyo73 t1_j9scczh wrote

Sure my brother has the rotisserie for his Weber bbq. Very nice! But a roasted chicken in a cast iron pan will be a billion times better than a Costco rotisserie chicken, to me anyway.

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Phantastic_Elastic t1_j9tn3zu wrote

You can roast a chicken so it's more or less indistinguishable from rotisserie... Slow and low, with a burst at high heat to crisp it up. It's just really time consuming. But you end up with the same falling off the bone texture.

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HazelFrederick t1_j9tvjm6 wrote

Unless that bird is levitating off the pan it’s in no way indistinguishable. They’re just different things.

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Phantastic_Elastic t1_j9yhizr wrote

If you say so... I'm just going off my own experience with cooking and eating... roast chicken is infinitely variable and you can get similar results using different techniques. It's not rocket science, it's heat and time. Also if you want to levitate a roast chicken, use a wire rack.

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traddad t1_j9tjp97 wrote

Look up "Spatchcock"

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mikeyo73 t1_j9tunv3 wrote

Yep I do that with turkey. I prefer this cast iron recipe for chicken though.

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