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Fidel ·

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  • Re: roasting a whole chicken

    Make sure the bird is dry. Salt it with fine ground salt and let it sit for an hour. Wipe the salt off. Apply your rub or seaonings, no salt. Dust it lightly, very lightly, with cornstarch. I use a sifter and a fine mesh sieve. Brush the starch with a pastry brush to eliminate clumps. When the chicken starts to cook, if you see any white spots of starch spray with some oil in those areas. 
    You and your split infinitives drive me up the wall.

    Good advice though, I do poultry in a similar fashion, but skip the salt step unless I dry brine the bird for 2-3 days.