Roast Chicken

>>8266263
Am I the only one who finds brining a chicken (or Turkey though certainly less room for error) before roasting totally unnecessary?

>>8266328

I just do it out of principle.

>>8266328
It's not necessary, but it's nice. I personally brine then marinade if I have the time. It's amazing.

>>8266263
Pick whatever you want and rub that shit in. If you have time to marinade, this is my go-to recipe. If you don't have time to marinade, it still works, and gives the skin a real nice brown crisp.

http://www.seriouseats.com/recipes/2014/04/chicken-lady-chicken-from-my-paris-kitchen.html

You can ignore the whole skillet thing if you want. I do the spine cutting to facilitate marinating, and cooking.

>>8266328
I always just brine while I wait for the meat to thaw.

Salt, pepper, and olive oil are just fine. But you can throw in any spices or herbs that go together like lemon, thyme, garlic, and rosemary for instance. Powdered/dried only of course.

My personal favorite is sesame oil, salt, pepper, smoked paprika, old bay, curry powder, garlic powder, onion powder, celery salt, and mustard powder.

File: palm.jpg (2KB, 136x91px) Image search: [Google]

2KB, 136x91px

>>8266337
*marinate
Basics, /ck/, basics.
You should know this.

>>8266351
Also be sure to stuff the chicken with something hot that doesn't contain any bread, to cook it evenly and keep it moist. I like to par boil some potato chunks, cover them in the same oil and spices as the chicken, and use that to stuff. The results yield the best mashed taters you've ever had, especially if you make your own gravy.