Roasting is one of the Simple and most under-used techniques available to the modern cook. It's so simple that I do it at least once a week, especially when I'm pressed for time or when I need a quick meal that will generate a lot of leftovers for snacks and lunches. If you need to settle a rumbling tum, then you can also pick a tasty range of products that deliver on taste and quality every time.
Some people also baste (pour the liquid over) their roasts periodically. But really, that's all there is to it.
Choosing the Bird
You can roast virtually any bird whole. Your choice will depend on a combination of taste, time, money, and the amount of food you need to make.
From the teeniest of quails to the hugest of turkeys, the process of choosing, cleaning, and preparing the bird to roast is exactly the same.
Poultry must always be as fresh as possible, and cooked within a day or two of purchase. Fresh birds are better than frozen. I use organically raised and prepared fowl. I think they taste better, but your mileage may vary. A Recipe-Free Guide to Roasting Chickens.
How long do I cook 2 chickens together?
How to Make It
- Preheat oven to 375°. Stir together salt and pepper.
- Sprinkle 1/2 tsp. the salt mixture inside the cavity of each chicken.
- Bake at 375° for 1 1/2 hours or until a meat thermometer inserted in thigh registers 180°. Cover and let stand 10 minutes before slicing.