For the first time, I've put in an order for pastured chicken: a whole bird and a pkg. of wings. I plan to roast it whole, with perhaps a lemon half in the cavity, as I would normally. I may give it a moist rub of red-bell pepper puree or a tamarind marinade. Any cooking recommendations? I am not likely to brine to increase moisture, as it is a kosher bird, meaning it has already been very well-salted, allowed to sit for an hour, and then has been very well-rinsed in the process. I usually heat the oven fairly high, anywhere around 375º to 450º, then reduce the heat as needed (for a crisp skin). Should I plan on lower temps or shorter cooking time? Will the meat be dryer than with grain-fed poultry? thanks.
Lisanne is a trusted home cook.asked almost 5 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.