Default User wrote:

> aem wrote:
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>>* Size. Big chickens--often labeled roasters (generally 6 to 8 lb.....
>>)--have deeper, richer, and more complex flavor than smaller ones....
>>In fact, everything a roast chicken does well, it does best when
>>bigger. -aem
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> I mentioned before that I got the Julia Child DVD series from the
> library. I'm working my way the through the "meat" disk, and just
> watched the the roast chicken episode. She had a bunch of chickens
> lined up on the counter and discussed them all. She also was in favor
> of the "roasting" chicken.


The following may not be the "ultimate" roast chicken but its very good.

Stuff the chest cavity with peeled cloves of garlic and baste the
chicken with a good, strong, fresh fish stock while it is roasting.

When done remove the garlic from the breast cavity and reserve for other
uses.

Pour out the pan juices from the roasting pan, deglaze the pan with a
bit of white wine & defat the pan juices and then proceed to make a
sauce from the pan juices using 1 or more cloves of the roasted garlic.
---
JL
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> Brian (roasting them in Weber kettle is a good way)
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