Last night for dinner I took a roasting hen and washed and dried. Rubbed it down with olive oil and added a rub I had made with garlic powder, onion powder, sage, black pepper, chili powder and Mrs. Dash. I lifted the skin where ever I could and placed this under the skin and then rubbed the outside of the bird. Now I sat him down on an opened can of beer. Sat bird and all in a sturdy dish and placed in a preheated 350* oven for about 20 minutes per pound of bird or till the thick part of thigh reached 165*. It took about 2 hours and 15 minutes. I sit it to the side and allowed the juices to settle before cutting.
It was wonderful. We had roasted veggies with it.
By the way, incase you are wondering what that is sticking out of the chickens neck. Well I did not want all the stem to escape so the bird would be moist so I peeled a potato and placed over the hole! Hey, you got to do what you got to do!!
It had just came from the oven and was still sitting n the can.
This is the most moist chicken I have ever fixed in my life.
What is your favorite way of fixing chicken?
Your comments are always welcome.