In article , "jmcquown"
wrote:

Priscilla H. Ballou wrote:
Melba's Jammin' wrote:

In article , "Priscilla H. Ballou"
wrote:

Hahabogus wrote:

Others have told me that I like rotisserie chicken...if I
haven't mentioned it before. I rub the bird with a lemon zest,
garlic powder, black pepper mix...inside and out, then spin the
bird for approx 1 hr 15 min. Oh and a pinch of salt.

But for a change you could debone the bird and stuff it, with
either a bread style stuffing ,a cordon blue style mix, or a
spinach mix. Tie it up well and roast/rotisserie/grill that.

Nice ideas. I doubt the entire roaster would fit in my
rotisserie, though. I'm thinking of maybe doing the drumsticks
and thighs in the rotisserie basket.

Thanks.

Priscilla

Make soup.

Out of a roaster? Wouldn't that be rather a waste? I'd use a
tough old hen for soup, given my druthers.

Priscilla

I doubt the chicken knows whether it was raised to be a roaster or a
fryer. I just buy what is cheapest and to hell with all that other
stuff
Jill

Chicken doesn't have to know -- the cook does. A roasting chicken will
be older and larger than a fryer and more flavorful due to its advancing
age. The stewer may not be any bigger than the roaster but will be
older. And tougher. And more flavorful. In theory.
--
-Barb, www.jamlady.eboard.com Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.