Sunday Chicken Dinner


 
B

Bill Schultz

TVWBB Hall of Fame
So had a five lbs Roaster in the brine for two days, salt sugar and Allspice and Juniper Berries, stuffed with apples, fresh Thyme and Rosemary from the garden. Seasoned on the outside under the skin with my homemade Rosemary Garlic Butter and the outside of the skin with Herbs de Provence

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On the Genny Roti at 375 about two and a half to three hours, done at 170 in the thighs

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Bird came out super juicy and flavorful

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CEO made her fabulous roasted potatoes and peas and onions, she also made Giblet Gravy which was superb

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Your plate, I like the dark meat first

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We had some spies, obviously following the scent trail, two in front of the house and one behind

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What a double header, Bill. That chicken is perfect. I know that brine and spices put it over the top. Your wife's potato and pea dish, topped with that goblet gravy looks fabulous! My sincere compliments to both of you!
 
Bill, it's torture for me to look at that plated shot with everything drenched in the CEO's giblet gravy…and that piece of bread to sop it all up…gaaaaaaarrrrgghh!!! If I was an NFL referee, I'd be throwing the yellow flag at you right now, with a 15-yard penalty for taunting. What a extraordinary looking meal!
 
The flavor profile on that bird had to be out of sight and the CEO's sides certainly added to it! Great cook both of you!
 
That is one fine looking bird on the grill my friend, not the one in the air. Looks like a very good relaxing meal.
 
Bill that is a fine looking chicken dinner. Your cooking is always an inspiration. I like the way you tied the chicken on the rotisserie. I'll remember that next time.
 
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