>(mailbox girl) writes:
>
>I did put herbed butter on and under
>the skin and cooked my 3.5 pound bird at 500 degrees for 15 minutes
>back side up and then flipped it and lowered the temp to 400 degrees
>for 50 more minutes. The skin browned, although wasn't cripsy

Geeze, it's a chicken, NOT a steenkin' dumb WOP pizza! For chicken skin to
crisp it needs to be roasted in such a way that the fat in the skin can render
out... at high temps for short times the skin will burn on the surface before
the fat can render out and the skin crisps through... instead roast sloooowly,
use lower temps (325F) and cook longer (3hrs), for a large (5-7lbs) roasting
chicken. Best way to obtain evenly crisp skinned chicken is of course with a
rotisserie... lacking that use of a vee rack ain't too terrible.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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