So I just bought a $15 chicken from the butcher and I want t

>>7254414
Roast chicken is roast chicken. Sorry but it is what it is. It's still a fine thing though.

The Thomas Keller recipe is the greatest roast chicken recipe of all time, fuck jamey olive oil

Just make sure you follow all the steps exactly, including leaving the bird out to warm up a bit

>>7254414
Britbong here.

Just curious, whats a standard US price for a whole chicken?

>>7254708
Not op, I'm >>7254706, but I paid about $18 for one a couple of weeks ago. I go to fancy places though, you can get them for disturbingly cheap if you don't have any standards.

>>7254708
between $6-8 for a good sized bird. it varies by weigh of course.

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>>7254708
$5 already cooked at Costco. Taste pretty good too

>>7254725

I do not understand how the rotisserie chickens can be cheaper than the raw ones. Must be bottom of the barrel. The ones from kroger and publix are usually dry as shit. Haven't had Costco's.

>>7254708

Normally five to six dollars. That's for the factory farmed stuff. The bird I got is local pastured blah blah blah. Wanted to see the difference.


>>7254706

He's a pretentious shit but it's a solid recipe. I'll look into your suggestion. I do like simplicity when I have higher quality stuff.

>>7254734
Yeah the rotisserie chickens aren't very good no matter where you buy them. I think they're cheaper because they sell so many of them. It's the Wal Mart model.

>>7254734
Costco ones are great. Much better than Kroger, at least. Though not worth the drive (25 min each way for me) just for a chicken.

>>7254725
>>7254734
>>7254739
>>7254742
The purpose of rotisserie chicken is to make chicken stock without too much effort. Just whack it into quarters and toss in the pressure cooker, boom, awesome stock for stupidly cheap.

>>7254708
69-1.99 dollars per pound
so about .04- .10 pounds per stone

>>7254734
They cook the chickens that are just about to be expired.

>>7254414
Why is that chicken so stretched out?

>>7254751

I like this idea. Thank you.

This is super easy and gets you a great bird. Wash then dry the bird, generously salt and pepper the skin (almost impossible to overdo it with salt). Cut a lemon in half and stuff it in the cavity. Roast at 400-450 for an hour. Juicy, crispy skin, flavorful. You can also add garlic or rosemary to the cavity

>>7254848
>basically put lemon in its butt

>>7254856
Neck hole, Philistine.

>>7254848

That's the Jamie Oliver recipe. Except you roast it in top of a bed of mirepoix. Makes a killer gravy if you add a few garlic cloves. I just use an immersion blender to blend the vegetables up instead of throwing them away. Gives you a super rich gravy you can practically chew on.

>>7254916

Pretty sure it's the butt tho

>>7254414

That looks like a frog mid-jump

Is it some sort of hybrid??

>>7254414
ay yo what the fuck am i looking at here

>>7255018
>>7255070

Relax fellas it's just a turkey that was hung by its legs during smoking

https://www.chefsteps.com/forum/posts/roast-turkey-and-ultimate-roast-chicken-9

>>7254414
>>7255088
I was going to do this with my Thanksgiving turkey but the turkey was too long to hang in the smoker.

Sad times.

>>7255121

That's actually really sad. Maybe this year is your year.

>>7255207
I smoked it anyway, but I just had to put it on the racks like normal.

Still turned out good.

I smoked another one for Christmas too.

>>7255070
michael jackson

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>>7255213

I did a chicken on Christmas. It was 73 goddamn degrees outside so I figured I might as well.

>>7254414
That chicken has some sexy legs and waist.

>>7254414

that chicken+fleshlight inside = best date ever.

My standard is to just put garlic powder on it. It's so basic but the ultimate in comfort food, and the gravy is incredible with rice. One of my favorite meals.

>>7254414
Why does it have pubic hair?

>>7254751
This isn't true, it's to create a scent in the supermarket to lure customers into buying sides from the deli and other related products that are marked up. Rotisserie chickens are known as loss leaders.

What a slut!

>>7254734
Their food court and rotisserie chickens are subsidized and have never gone up in price. They don't make much money off those items but it works out for whatever reason

>>7254760
>They cook the chickens that are just about to be expired.

This. Instead of throwing the chickens out they get re-purposed for rotisserie.

>>7254767

Not OP but it looks to me like it was hung from its legs while it was cooked.

>>7257836
I thought that was a given. But who the heck wants to eat a supermarket bird? I only eat pastured chickens from the farmers market and selected butchers. Still, for stock I'm willing to lower my standards a bit and just use a cheap ass rotisserie bird from whole foods