Here is how it turned out:
My supermarket didn't have kitchen string. I guess the house wives of Los Angles county don't do kitchen string....I used strips of cheese cloth instead.
The chicken look fine, but I had some difficulties. The recipe called for spreading the olive oil - herb blend under the skin, but I couldn't figure out how to get the skin loose, so I just rubbed the outer skin. Another problem I had was that it said to 'tilt the bird' to see if the juices ran clear, but I couldn't figure out how I was to grab hold of a hot chicken and tilt it for the juices to run out. The thermometer said it was ready, so I took it out of the oven.
I had some dark meat and a wing. The skin wasn't very tasty and the seasonings didn't make much impact on the flavor of the flesh. It was moist, however.
The next day after cooking I went to shred the leftovers so I could pack it in my lunches for the week, but I noticed a weird 'gooey' consistency in the middle, next to the bones. It was a little pink too, so I just didn't feel comfortable eating it. I think I didn't cook it all the way. I tossed it.
I think I'm sticking to chicken pieces for a while, until I get over this experience. I'm a novice cook and cooking a whole bird requires a bit more training in cooking that I possess.
Edited by: GORIANA at: 12/19/2011 (17:02)
Goriana, So Cal, USA
| Pounds lost: 29.3