Roast Chicken a food that even Easter Island has enjoyed.
Steps 1 small bird. 1 Cast iron grill pan half a red pepper, a whole lot of Barbecue sauce and garlic, for a little over an hour at 350F. Not 350K, and most certainly not 250K. But you know that. What made me happy was the roastedness of the bird.
Skin like old parchment, or what I am told parchment might be like if it gets old, I suspect that old is the only way you find parchment these days. The flesh was so tender and perfect that the leg bone came clean out when I tried to remove the drum stick. All the wonderful fatty juice stayed under the skin cause it got sealed in. Mmmmmmm good.
The roast pepper was yummy too. The baby corn was added in the last ten just to use up the last I had in a can.
While it was not needed, it turns out that roasting a chicken in a cast iron object does wonders for the seasoning of the iron. Just cooks the fat into the metalthat will go a long way to keeping it rust free and healthy.
