Roasting Pastured Chicken
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.