Tuesday, March 01, 2011
Chardonnay Roasted Chicken
And this chicken are boneless. I carved the meat off the bone. Seasoned with Cilantro Lemon Salt Pepper rub with fresh thyme. Clasped the no-skin side together and tied it with strings.
Prepared mirepoix and spread them on the bottom and set the chicken on the top.
Bones are frozen because I already have enough clear chicken stock from the last chicken.
Roasted covered at 375'F for 1hr 30 min. Added 1/2 Cup of Chardonnay after 55 min of roasting. As this chicken is roasted in my favorite roaster with cover, I broiled the chicken for 5 min to brown the top. The broiling would be unnecessary if I had used the right technique.
at 8:16 PM