One of my go-to meal to cook when i really don’t want to spend lot of time in a kitchen is roasted chicken.So was the case yesterday.I decided to do so in cast iron skillet.Why?Simply because i LOVE the rustic charm of cast iron skillet ,that’s why of course :-). Roasting a whole bird was intimidating to me in the beginning but it was so easy one pot meal that i had to get it right. I tend to buy whole chicken and cut it in smaller pieces to save few bucks .To the very least,i split the chicken open and freeze it like that.I use the giblet to make stock. I almost always brine chicken,if i can, with salt and water to the very least.It not only moistens the chicken,it also adds flavor.If you are brining the chicken,you do not want to add as much salt to the seasoning, as you would have otherwise.You can always sprinkle more salt once it is cooked. As far as seasoning the chicken,it...Read More
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