I roasted a whole stuffed chicken tonight. I usually roast a smaller 'Game Hens' or the pieces parts here. Because of the increased prices of the store baked "roto birds" I baked a larger bird then those wrinkling under a heat lamp at the store with half the price with stuffing and basted with a sage/rosemary butter mixture with the herbs out of my garden. The store birds usually are basted with oil and a paprika mixture with a lemon pepper version rarely put out.
My version, I took the basic cookbook recipe that calls for a temp of 325°F for a longer period of time than the internet average of 350°F and added the herbs to the softened slathering butter baste. This bird fell apart and was quite juicy when I attempted to cut it! The skin was plunp with a nice brown color with the right kind of texture and crispness. There were more than enough juices for the gravy and there were giblets added. Mashed potatoes with the giblet gravy and peas. I usually pig out on half the store birds, but I scarcely got done with 1/5 of this bird. Best bird I had in awhile! A good night at the table.
King Soopers (Kroger, Inc.) birds are usually overcooked and have a more bitter dark skin. Safeway has a better bird with the lighter skin and better texture. Albertson's had the best birds plus at times you had 3 different herb mixtures to choose from. I didn't like the looks of the WalMart birds and never got one. But still these rotisserie store birds had less moisture in the meat than a home baked one in a pan.
Joelene
