Yes!! High heat roasting in cast iron is the BEST. Totally agree how moist it turned out. For my husband I add a couple tiny potatoes & whole carrots to the roasting. He loved it 🙋♂️
It’s not too hard to find organic veggies but you have to do a little covert investigation to find cage free organic chicken! If you know of a local chicken farm that fits the order, please share! Check out Clover Valley farm in Southampton! Beeeeef!
My only suggestion would be to spatchcock it first - everything cooks faster and if you pull it when the breasts are at 160, they will hit 165 while resting and the thighs will be at 175. But it still looked good!
I have been made fun of many a time for cooking poultry/hens upside down, especially my turkey dinners. How ever everyone has always said the meat was so moist and tender to the point of falling apart. Lesson learned...I cook all meat fat side/dark meat side up so the fat seeps down into the less fattier parts of the meat, tenderizing them naturally.
I prefer cooking this way also. I sometimes have used crockpots, but it doesn't give you the same kind of fluid – reduction. And it's even tastier when you eat with your fingers I don't know maybe it's an island thing- well, we are originally aborigines lol ha ha ha. Rost, artichokes, brussels sprouts, Maui, onions, and garlic cloves yummy Ono
Sounds yummy!!
Yes!! High heat roasting in cast iron is the BEST. Totally agree how moist it turned out. For my husband I add a couple tiny potatoes & whole carrots to the roasting. He loved it 🙋♂️
It’s not too hard to find organic veggies but you have to do a little covert investigation to find cage free organic chicken! If you know of a local chicken farm that fits the order, please share! Check out Clover Valley farm in Southampton! Beeeeef!
My only suggestion would be to spatchcock it first - everything cooks faster and if you pull it when the breasts are at 160, they will hit 165 while resting and the thighs will be at 175. But it still looked good!
Looks wonderful…I will definitely make this!!
Was it a free range, cage free, certified organic chicken? Was it certified organic cauliflower?
I have been made fun of many a time for cooking poultry/hens upside down, especially my turkey dinners. How ever everyone has always said the meat was so moist and tender to the point of falling apart. Lesson learned...I cook all meat fat side/dark meat side up so the fat seeps down into the less fattier parts of the meat, tenderizing them naturally.
I prefer cooking this way also. I sometimes have used crockpots, but it doesn't give you the same kind of fluid – reduction. And it's even tastier when you eat with your fingers I don't know maybe it's an island thing- well, we are originally aborigines lol ha ha ha. Rost, artichokes, brussels sprouts, Maui, onions, and garlic cloves yummy Ono