@rabbitearbandicoot wrote:
@lionrose.7 wrote:
When I was working and just to tired to stuff a chook, I did the lemon, onion herb thing, It was great.
Dont over cook the chook but dont under cook it as bad tummy ache.
When you think it is cooked stick a fork in the chook to make sure no blood coming out.
Tie the chooks legs and wings to the body of the chook to make sure cooks at same rate.
it was already tied with elastic bands - Yes, I took them off, but I didn't think to tie them again. Ah well. We'll see how it comes out I suppose. If I am not on here tomorrow, you'll know it didn't work out too well and everyone is on the loo.
rabbit, good thing you didnt put the elastic bands back on, usually you use a bit of string, or thread to truss..I think putting them in the oven bags will help keep the chicken from splaying..which can cause uneven cooking.
so, um, whats your address? lol
Hope its delicious...and dont forget you can make chcken stock from the carcass..and freeze it to use later.
