My bird is beautiful. The skin is crispy and golden. I took it out and poked it with the thermometer and it's not quite done. At least I think I poked it in the thickest part of the thigh. I really didn't want to puncture that lovely skin.
I talked to Dad, he said since my aunt isn't coming up this fall (due to a variety of reasons she's waiting until Spring) and I'm still jobless he wanted to fly me back home for a visit. If I thought that would work. So now I'm checking out out flights. Although it looks like in order to see my nephew this would have to be in mid October
what name is Trudy going by on Facebook, if you don't think she'd mind that information going out?
Connie, I just sent you "suggest a friend" thing from facebook with her name so that I don't have to post it here.
Chicken was a success! I think everyone should be able to see a picture here - [link] the color is a little off though for some reason.
Rubbing the whole thing with butter really does make it crisp. And even though the back side got flipped over and in the juices it wasn't as soggy as if it hadn't been crisped first.
Only problems - I need potatoes to go with the gravy I made. And I need more salt and pepper on the actual bird.
Congrats on that fabulous bird!
That chicken looks good enough to eat, askye!
Hmmm. Wonder how long it takes to get to VT from here....
I ran into one problem with the chicken. When I was slicing it up I found that some of the meat closest to the breast bone didn't cook fully. It's almost done but not quite. But there's other parts that were fully cooked.
I have bout 1/2 that was leftover as leftovers and I pulled off the rest of the meat, including the underdone to freeze to use in something later that I will cook through --like using the meat for soup or something. That should be okay, right?
That should be fine. Or you could always nuke the underdone bits long enough to finish cooking them through.
