Good process. Was indeed can't-fail; even the
"dwagon who murdered a hundred birds" got a nicely-browned skin and tender, juicy breast meat.
My seasoned butter was a mix of finely-shredded onion and my
"Red Stuff" (RED AND GREEN BELL PEPPER, ROASTED GARLIC, ONION, GARLIC, SALT, SUGAR) with a little Montreal Steak seasoning to add a wee bit of salt & black pepper.
I did baste, but only a couple times in the last hour.
I think the key difference is a) butter under the skin as well as outside and 2) (as every chef will tell you)
cook to temp, not time. USDA sez 4 minutes at 155F will make poultry safe; stop temp of 165F in the deepest part of the breast had the leg/thigh joints at 170-175F.
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mnem
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