Cooking a whole chicken

Here's a method of roasting a bird that's particularly of use to those on low/no sodium diets. What's amazing is it doesn't taste as if no salt was used and is lovely for a 2nd meal involving chicken salad or similar:

No Salt Roasted Chicken

I've cooked it on a covered charcoal grill by banking the coals on the sides and leaving an aluminum pan in the center. Then I place a CI griddle or skillet atop the grate and follow the above recipe. I also use thermometers that give external and internal temperatures. This allows me to bring the external temp up to 475 and the internal to 160, my preferred poultry cooking temp w/ no guess work.

You'll also find a link for J.Pepin's way of roasting w/i the article, which is also good.

Most any roasting recipe/technique can be converted to any form of grill.

Thanks Dave, you're very kind, I really appreciate your words. Haven't had much time lately so skimmed the OP's post, it was late and I was trying to catch up with one of my favorite sites. Since roast chicken is a favorite meal of ours, thought I would post the way I did it since I've arrived at this recipe after much trial and error. Again, thank you Dave.

Big Katuna wrote:
You are a little late and you didn't read the OP.
He doesn't have an oven or convection microwave.

By page 4, it usually tends to not be about the OP any longer and people wanting to share how they cook a whole chicken.

You are a little late and you didn't read the OP.
He doesn't have an oven or convection microwave.

Am a little late, but roast chicken is one of my favorite meals. Here's my favorite way. Preheat oven to 400 degrees. Wash and dry the whole bird. Dry really well, especially inside the cavity. I use paper towels. Rub with good olive oil. Sprinkle liberally with Montreal Steak Seasoning, yes steak. Put in a heavy roasting pan, tuck wings under bird and tie legs with kitchen twine. Roast 1 hr to 1hr. 15 min. I like to use natural chickens around 3 lbs. I think chickens with white fat have better flavor. JMO. For a complete meal roast some quartered onions, red potatoes, and peeled carrots cut into like sizes of the onion qtrs, sometimes I use the vegetables as a rack and put the chicken on top of the veggies. Let the chicken rest for 10 minutes before you carve it.

Me again! Had the leftover for lunch today (doing a work-from-home today) ... it was all STILL sooooo ymmy!

Stick it in the cheapest slow-cooker you can find with the cavity stuffed full of chopped onions and a pinch of poultry seasoning and a little water.

wincrasher65 wrote:
A crockpot is hard to use if you are boondocking, as there is no AC hookup......?

~ End all be all for RV cooking no matter WHERE you are parked!! ~ :B



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Go to Safeway on Friday and buy a whole roasted one for $5. or I've seen them late in the day at WalMart for half price, $4.44

So many things to try. Thanks everyone!