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Preparing Chickens

Everyday Food, Volume 12 May 2004

Line a cutting board with wax paper before working with raw poultry. You can toss out the paper when you're done and won't have to disinfect the board. Follow these instructions when making thyme-roasted chickens with potatoes or spicy enchiladas with pumpkin sauce.

Make Thyme Seasoning
In a small bowl, combine thyme leaves with 1/4 teaspoon pepper and 2 teaspoons salt. Toss to blend.

Loosen Skin
Working from neck end of chickens, use your fingers to gently separate skin from flesh, including thigh and leg areas.

Season Chickens
Distribute thyme mixture under skin of each chicken, dividing evenly; season cavities generously with salt and pepper. Tuck wings under breasts.

Tie the Legs
Using kitchen twine, tie legs together securely on top of chickens. Besides helping them cook evenly and stay moist, this will also help preserve their shape.

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