"FERRANTE" > wrote in message
...
> I bought a roasting machine that says it can only handle roasting
> chickens up to five pounds. Most roasters I was told range between 5-7
> pounds. People suggested I roast frying chickens, which average 3-5
> pounds.
>
> Are fryers any good roasted? Also, any suggestions on seasoning the
> bird before roasting?
>
> Thanks,
> Mark Ferrante

Sure, they are essentially the same bird, only a classification due to size.

As for seasoning, it is a matter of personal taste. We usually use a
combination that can include some or all of the following: garlic, pepper,
rosemary, basil, oregano, thyme, salt. Mix it together and rub it all over
the bird, then cook.
Ed

http://pages.cthome.net/edhome

"Edwin Pawlowski" > wrote in message .com>...
> "FERRANTE" > wrote in message
> ...
> > I bought a roasting machine that says it can only handle roasting
> > chickens up to five pounds. Most roasters I was told range between 5-7
> > pounds. People suggested I roast frying chickens, which average 3-5
> > pounds.
> >
> > Are fryers any good roasted? Also, any suggestions on seasoning the
> > bird before roasting?
> >
> > Thanks,
> > Mark Ferrante
>
> Sure, they are essentially the same bird, only a classification due to size.
>
> As for seasoning, it is a matter of personal taste. We usually use a
> combination that can include some or all of the following: garlic, pepper,
> rosemary, basil, oregano, thyme, salt. Mix it together and rub it all over
> the bird, then cook.
> Ed
>
> http://pages.cthome.net/edhome

I just add a little extra fat when doing a fryer - they tend to be a
little more lean. My mainstream chicken seasoning is gchopped arlic
and onion in the pan with the bird, a little water, oil the bird's
skin and then sprinkle with garlic powder, onion powder, black pepper
and chili powder (homemade). Alternatively, I do an Italian spice rub
on the oiled skin.

-L.

I roasted one this afternoon! (And made stock with the carcass, of course.)


"Edwin Pawlowski" > wrote in message .com>...
> "FERRANTE" > wrote in message
> ...
> > I bought a roasting machine that says it can only handle roasting
> > chickens up to five pounds. Most roasters I was told range between 5-7
> > pounds. People suggested I roast frying chickens, which average 3-5
> > pounds.
> >
> > Are fryers any good roasted? Also, any suggestions on seasoning the
> > bird before roasting?
> >
> > Thanks,
> > Mark Ferrante
>
> Sure, they are essentially the same bird, only a classification due to size.
>
> As for seasoning, it is a matter of personal taste. We usually use a
> combination that can include some or all of the following: garlic, pepper,
> rosemary, basil, oregano, thyme, salt. Mix it together and rub it all over
> the bird, then cook.
> Ed
>
> http://pages.cthome.net/edhome

FERRANTE wrote:
>
> I bought a roasting machine that says it can only handle roasting
> chickens up to five pounds. Most roasters I was told range between 5-7
> pounds. People suggested I roast frying chickens, which average 3-5
> pounds.
>
> Are fryers any good roasted? Also, any suggestions on seasoning the
> bird before roasting?

I roast fryers regularly. They are fine. Stewer chickens are a
different story.

>Are fryers any good roasted?

Fryers are actually better than roasters for roasting. In general: the
smaller the chicken, the better it roasts.

But I've never used a "roasting machine," and I don't know what their special
demands and features are.

I rub the thing with minced garlic, sage, turmeric, and cayenne pepper. Baste
with olive oil frequently and salt afterwards.

Neil