No, the sky is not falling, and it didn't hit Gary on the head,
but I scored a nice 3.6# chicken, the runt of the brood.
https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
I only brined it for about an hour. I seasoned the skin with paprika, summer savory and black pepper, and that bad boy is in the oven.
https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/

--Bryan

On 10/7/2022 5:03 PM, Bryan Simmons wrote:
> No, the sky is not falling, and it didn't hit Gary on the head,
> but I scored a nice 3.6# chicken, the runt of the brood.
> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
> I only brined it for about an hour. I seasoned the skin with paprika, summer savory and black pepper, and that bad boy is in the oven.
> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
>
> --Bryan

Gee, do you think you have enough paprika on it?

Jill

On 2022-10-07 5:10 p.m., jmcquown wrote:
> On 10/7/2022 5:03 PM, Bryan Simmons wrote:
>> No, the sky is not falling, and it didn't hit Gary on the head,
>> but I scored a nice 3.6# chicken, the runt of the brood.
>> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
>>
>> I only brined it for about an hour.  I seasoned the skin with paprika,
>> summer savory and black pepper, and that bad boy is in the oven.
>> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
>>
>>
>> --Bryan
>
> Gee, do you think you have enough paprika on it?
>
>

It's hard to put too much paprika on a chicken.

On Fri, 7 Oct 2022 17:10:20 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 10/7/2022 5:03 PM, Bryan Simmons wrote:
>> No, the sky is not falling, and it didn't hit Gary on the head,
>> but I scored a nice 3.6# chicken, the runt of the brood.
>> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
>> I only brined it for about an hour. I seasoned the skin with paprika, summer savory and black pepper, and that bad boy is in the oven.
>> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
>>
>> --Bryan
>
>Gee, do you think you have enough paprika on it?

Must have been on special at ALDI.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On 10/7/2022 5:45 PM, Dave Smith wrote:
> On 2022-10-07 5:10 p.m., jmcquown wrote:
>> On 10/7/2022 5:03 PM, Bryan Simmons wrote:
>>> No, the sky is not falling, and it didn't hit Gary on the head,
>>> but I scored a nice 3.6# chicken, the runt of the brood.
>>> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
>>> I only brined it for about an hour.  I seasoned the skin with
>>> paprika, summer savory and black pepper, and that bad boy is in the
>>> oven.
>>> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
>>>
>>> --Bryan
>>
>> Gee, do you think you have enough paprika on it?
>>
>>
>
> It's hard to put too much paprika on a chicken.

I really wouldn't know about that. All I saw was a raw chicken with a
bunch of red spice on top. It will probably taste great and look much
better once it's cooked, although it appears to be hanging over a pot in
the oven. Looks like it's about to be deep fried. That's some weird
way to let the fat drip off.

I did notice the first picture he posted for Gary with the price was of
label for the chicken. The label said it was a $5.00 "fryer." I
noticed it but did not mention it.

We could get into a huge discussion about whether or not a "fryer"
should be used for roasting or should he have bought something labelled
a roasting hen? ;) Or should he have cut it up and deep fried it
instead? Labels. Heh.

Jill

On Friday, October 7, 2022 at 4:10:27 PM UTC-5, j_mc...@comcast.net wrote:
> On 10/7/2022 5:03 PM, Bryan Simmons wrote:
> > No, the sky is not falling, and it didn't hit Gary on the head,
> > but I scored a nice 3.6# chicken, the runt of the brood.
> > https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
> > I only brined it for about an hour. I seasoned the skin with paprika, summer savory and black pepper, and that bad boy is in the oven.
> > https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
> >
> > --Bryan
> Gee, do you think you have enough paprika on it?
>
Some washes off every time I douse it with
canned chicken broth. That thing holding the
chicken up is one of these. While I'd never
use beer or sodapop, it's a nice chicken holder.
https://www.walmart.com/ip/Beer-Can-Chicken-Rack-Carbon-Steel-For-BBQ-Grill-Oven-Easy-Clean-Portable/1087758113
Here's all the pix.
https://www.flickr.com/photos/36178182@N08/albums/72177720302728503
>
> Jill

--Bryan

On Friday, October 7, 2022 at 12:57:51 PM UTC-10, j_mc...@comcast.net wrote:
> On 10/7/2022 5:45 PM, Dave Smith wrote:
> > On 2022-10-07 5:10 p.m., jmcquown wrote:
> >> On 10/7/2022 5:03 PM, Bryan Simmons wrote:
> >>> No, the sky is not falling, and it didn't hit Gary on the head,
> >>> but I scored a nice 3.6# chicken, the runt of the brood.
> >>> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
> >>> I only brined it for about an hour. I seasoned the skin with
> >>> paprika, summer savory and black pepper, and that bad boy is in the
> >>> oven.
> >>> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
> >>>
> >>> --Bryan
> >>
> >> Gee, do you think you have enough paprika on it?
> >>
> >>
> >
> > It's hard to put too much paprika on a chicken.
> I really wouldn't know about that. All I saw was a raw chicken with a
> bunch of red spice on top. It will probably taste great and look much
> better once it's cooked, although it appears to be hanging over a pot in
> the oven. Looks like it's about to be deep fried. That's some weird
> way to let the fat drip off.
>
> I did notice the first picture he posted for Gary with the price was of
> label for the chicken. The label said it was a $5.00 "fryer." I
> noticed it but did not mention it.
>
> We could get into a huge discussion about whether or not a "fryer"
> should be used for roasting or should he have bought something labelled
> a roasting hen? ;) Or should he have cut it up and deep fried it
> instead? Labels. Heh.
>
> Jill

A fryer is perfectly suited for roasting or frying. My guess is most chickens sold these days are fryers.

On Friday, October 7, 2022 at 5:57:51 PM UTC-5, j_mc...@comcast.net wrote:
> On 10/7/2022 5:45 PM, Dave Smith wrote:
> > On 2022-10-07 5:10 p.m., jmcquown wrote:
> >> On 10/7/2022 5:03 PM, Bryan Simmons wrote:
> >>> No, the sky is not falling, and it didn't hit Gary on the head,
> >>> but I scored a nice 3.6# chicken, the runt of the brood.
> >>> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
> >>> I only brined it for about an hour. I seasoned the skin with
> >>> paprika, summer savory and black pepper, and that bad boy is in the
> >>> oven.
> >>> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
> >>>
> >>> --Bryan
> >>
> >> Gee, do you think you have enough paprika on it?
> >>
> >>
> >
> > It's hard to put too much paprika on a chicken.
> I really wouldn't know about that. All I saw was a raw chicken with a
> bunch of red spice on top. It will probably taste great and look much
> better once it's cooked, although it appears to be hanging over a pot in
> the oven. Looks like it's about to be deep fried. That's some weird
> way to let the fat drip off.
>
> I did notice the first picture he posted for Gary with the price was of
> label for the chicken. The label said it was a $5.00 "fryer." I
> noticed it but did not mention it.
>
It wasn't "for Gary." It was a joke. You probably
*shouldn't* read my book. You wouldn't get the
humor.
>
> We could get into a huge discussion about whether or not a "fryer"
> should be used for roasting or should he have bought something labelled
> a roasting hen? ;) Or should he have cut it up and deep fried it
> instead? Labels. Heh.
>
A fryer is always preferable to an older bird.
How could you not know that? You can roast
a fryer, but you probably wouldn't want to fry
a roaster. Those rotisserie chickens they have
at Publix/Costco/wherever are made from
fryers, not roasting hens.
>
> Jill

--Bryan

On Fri, 7 Oct 2022 18:57:42 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 10/7/2022 5:45 PM, Dave Smith wrote:
>> On 2022-10-07 5:10 p.m., jmcquown wrote:
>
>>> Gee, do you think you have enough paprika on it?
>>>
>> It's hard to put too much paprika on a chicken.
>
>I really wouldn't know about that. All I saw was a raw chicken with a
>bunch of red spice on top. It will probably taste great and look much
>better once it's cooked, although it appears to be hanging over a pot in
>the oven. Looks like it's about to be deep fried. That's some weird
>way to let the fat drip off.
>
>I did notice the first picture he posted for Gary with the price was of
>label for the chicken. The label said it was a $5.00 "fryer." I
>noticed it but did not mention it.

$5 for a whole chicken? That must be a tortured factory chicken, that
RFCers so love to eat, since they have no conscience and no taste
buds.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On 10/7/2022 7:14 PM, Bryan Simmons wrote:
> On Friday, October 7, 2022 at 5:57:51 PM UTC-5, j_mc...@comcast.net wrote:
>> On 10/7/2022 5:45 PM, Dave Smith wrote:
>>> On 2022-10-07 5:10 p.m., jmcquown wrote:
>>>> On 10/7/2022 5:03 PM, Bryan Simmons wrote:
>>>>> No, the sky is not falling, and it didn't hit Gary on the head,
>>>>> but I scored a nice 3.6# chicken, the runt of the brood.
>>>>> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
>>>>> I only brined it for about an hour. I seasoned the skin with
>>>>> paprika, summer savory and black pepper, and that bad boy is in the
>>>>> oven.
>>>>> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
>>>>>
>>>>> --Bryan
>>>>
>>>> Gee, do you think you have enough paprika on it?
>>>>
>>>>
>>>
>>> It's hard to put too much paprika on a chicken.
>> I really wouldn't know about that. All I saw was a raw chicken with a
>> bunch of red spice on top. It will probably taste great and look much
>> better once it's cooked, although it appears to be hanging over a pot in
>> the oven. Looks like it's about to be deep fried. That's some weird
>> way to let the fat drip off.
>>
>> I did notice the first picture he posted for Gary with the price was of
>> label for the chicken. The label said it was a $5.00 "fryer." I
>> noticed it but did not mention it.
>>
> It wasn't "for Gary." It was a joke. You probably
> *shouldn't* read my book. You wouldn't get the
> humor.
>>
>> We could get into a huge discussion about whether or not a "fryer"
>> should be used for roasting or should he have bought something labelled
>> a roasting hen? ;) Or should he have cut it up and deep fried it
>> instead? Labels. Heh.
>>
> A fryer is always preferable to an older bird.
> How could you not know that? You can roast
> a fryer, but you probably wouldn't want to fry
> a roaster. Those rotisserie chickens they have
> at Publix/Costco/wherever are made from
> fryers, not roasting hens.
>
> --Bryan

I wouldn't really know since I don't buy whole chickens. Years ago
everyone said there was a difference between a roasting hen and a fryer.
That's the reason I brought it up. I don't tend to cook a lot of chicken.

Jill

On Friday, October 7, 2022 at 7:32:10 PM UTC-5, j_mc...@comcast.net wrote:
> On 10/7/2022 7:14 PM, Bryan Simmons wrote:
> > On Friday, October 7, 2022 at 5:57:51 PM UTC-5, j_mc...@comcast.net wrote:
> >> On 10/7/2022 5:45 PM, Dave Smith wrote:
> >>> On 2022-10-07 5:10 p.m., jmcquown wrote:
> >>>> On 10/7/2022 5:03 PM, Bryan Simmons wrote:
> >>>>> No, the sky is not falling, and it didn't hit Gary on the head,
> >>>>> but I scored a nice 3.6# chicken, the runt of the brood.
> >>>>> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
> >>>>> I only brined it for about an hour. I seasoned the skin with
> >>>>> paprika, summer savory and black pepper, and that bad boy is in the
> >>>>> oven.
> >>>>> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
> >>>>>
> >>>>> --Bryan
> >>>>
> >>>> Gee, do you think you have enough paprika on it?
> >>>>
> >>>>
> >>>
> >>> It's hard to put too much paprika on a chicken.
> >> I really wouldn't know about that. All I saw was a raw chicken with a
> >> bunch of red spice on top. It will probably taste great and look much
> >> better once it's cooked, although it appears to be hanging over a pot in
> >> the oven. Looks like it's about to be deep fried. That's some weird
> >> way to let the fat drip off.
> >>
> >> I did notice the first picture he posted for Gary with the price was of
> >> label for the chicken. The label said it was a $5.00 "fryer." I
> >> noticed it but did not mention it.
> >>
> > It wasn't "for Gary." It was a joke. You probably
> > *shouldn't* read my book. You wouldn't get the
> > humor.
> >>
> >> We could get into a huge discussion about whether or not a "fryer"
> >> should be used for roasting or should he have bought something labelled
> >> a roasting hen? ;) Or should he have cut it up and deep fried it
> >> instead? Labels. Heh.
> >>
> > A fryer is always preferable to an older bird.
> > How could you not know that? You can roast
> > a fryer, but you probably wouldn't want to fry
> > a roaster. Those rotisserie chickens they have
> > at Publix/Costco/wherever are made from
> > fryers, not roasting hens.
> >
> > --Bryan
>
> I wouldn't really know since I don't buy whole chickens. Years ago
> everyone said there was a difference between a roasting hen and a fryer.
> That's the reason I brought it up. I don't tend to cook a lot of chicken.
>
There still is "a difference between a roasting hen and a fryer."
No matter what I'm doing with the chicken, I always select the
smallest bird. Even with three of us, the back half went in the
fridge, and the front, with one wing, and what's left of the
breast in another bag.
>
> Jill

--Bryan

On 10/7/2022 6:57 PM, jmcquown wrote:
> On 10/7/2022 5:45 PM, Dave Smith wrote:

>>
>> It's hard to put too much paprika on a chicken.
>
> I really wouldn't know about that.  All I saw was a raw chicken with a
> bunch of red spice on top.  It will probably taste great and look much
> better once it's cooked, although it appears to be hanging over a pot in
> the oven.  Looks like it's about to be deep fried.  That's some weird
> way to let the fat drip off.
>
> I did notice the first picture he posted for Gary with the price was of
> label for the chicken.  The label said it was a $5.00 "fryer."  I
> noticed it but did not mention it.
>
> We could get into a huge discussion about whether or not a "fryer"
> should be used for roasting or should he have bought something labelled
> a roasting hen? ;)  Or should he have cut it up and deep fried it
> instead?  Labels. Heh.
>
> Jill
>

No matter the size, the only way I've done whole chicken in the past few
years is spatchcocked.

Fryer — The USDA defines a fryer chicken as between 7 and 10 weeks old
and weighing between 2 1/2 and 4 1/2 pounds when processed. A fryer
chicken can be prepared in any manner.

Roaster — A roaster chicken is defined by the USDA as an older chicken,
about 3 to 5 months old and weighing between 5 and 7 pounds

On Fri, 7 Oct 2022 14:03:15 -0700 (PDT), Bryan Simmons wrote:

> No, the sky is not falling, and it didn't hit Gary on the head,
> but I scored a nice 3.6# chicken, the runt of the brood.
> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
> I only brined it for about an hour. I seasoned the skin with paprika, summer savory and black pepper, and that bad boy is in the oven.
> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
>
> --Bryan

It looks like it's trying to get away. Which is why most people
roast them upside down.

If you're not stuffing, then spatchcock.

-sw

On Fri, 7 Oct 2022 21:58:26 -0400, Ed Pawlowski wrote:

> No matter the size, the only way I've done whole chicken in the past few
> years is spatchcocked.

Jerk!

https://postimg.cc/yWv6kjRk

-sw

On Saturday, October 8, 2022 at 3:30:50 AM UTC-5, Sqwertz wrote:
> On Fri, 7 Oct 2022 14:03:15 -0700 (PDT), Bryan Simmons wrote:
>
> > No, the sky is not falling, and it didn't hit Gary on the head,
> > but I scored a nice 3.6# chicken, the runt of the brood.
> > https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
> > I only brined it for about an hour. I seasoned the skin with paprika, summer savory and black pepper, and that bad boy is in the oven.
> > https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
> >
> > --Bryan
> It looks like it's trying to get away. Which is why most people
> roast them upside down.
>
The opportunity for getting away, if it ever existed,
had long since passed.
>
> If you're not stuffing, then spatchcock.
>
You can do so to your heart's content, but this
bird turned out fine.
>
> -sw

--Bryan

On 2022-10-08 4:30 a.m., Sqwertz wrote:
> On Fri, 7 Oct 2022 14:03:15 -0700 (PDT), Bryan Simmons wrote:
>

> It looks like it's trying to get away. Which is why most people
> roast them upside down.
>
> If you're not stuffing, then spatchcock.

We started spatchcocking chickens this year. There is no turning back.
They always turn out beautifully.

On Saturday, October 8, 2022 at 8:28:49 AM UTC-5, Dave Smith wrote:
> On 2022-10-08 4:30 a.m., Sqwertz wrote:
> > On Fri, 7 Oct 2022 14:03:15 -0700 (PDT), Bryan Simmons wrote:
> >
>
> > It looks like it's trying to get away. Which is why most people
> > roast them upside down.
> >
> > If you're not stuffing, then spatchcock.
> We started spatchcocking chickens this year. There is no turning back.
> They always turn out beautifully.
>
Little chickens turn out fine left intact. Larger chickens
get cut up for fried, or at least the wings and drumsticks
(and maybe the thighs) get cut off for fried before
roasting the limbless torso. Large chickens, I just don't
buy, but if I did (like because they were really cheap per
pound), then I might spatchcock them, but would be
more likely to split them to cook over a wood fire.

I can't think of a single time that I haven't selected the
smallest chicken unless it had an earlier sell by date.

--Bryan

On Fri, 7 Oct 2022 21:58:26 -0400, Ed Pawlowski <esp@snet.xxx> wrote:

>On 10/7/2022 6:57 PM, jmcquown wrote:
>> On 10/7/2022 5:45 PM, Dave Smith wrote:
>
>>>
>>> It's hard to put too much paprika on a chicken.
>>
>> I really wouldn't know about that.  All I saw was a raw chicken with a
>> bunch of red spice on top.  It will probably taste great and look much
>> better once it's cooked, although it appears to be hanging over a pot in
>> the oven.  Looks like it's about to be deep fried.  That's some weird
>> way to let the fat drip off.
>>
>> I did notice the first picture he posted for Gary with the price was of
>> label for the chicken.  The label said it was a $5.00 "fryer."  I
>> noticed it but did not mention it.
>>
>> We could get into a huge discussion about whether or not a "fryer"
>> should be used for roasting or should he have bought something labelled
>> a roasting hen? ;)  Or should he have cut it up and deep fried it
>> instead?  Labels. Heh.
>>
>> Jill
>>
>
>No matter the size, the only way I've done whole chicken in the past few
>years is spatchcocked.
>
>Fryer — The USDA defines a fryer chicken as between 7 and 10 weeks old
>and weighing between 2 1/2 and 4 1/2 pounds when processed. A fryer
>chicken can be prepared in any manner.
>
>Roaster — A roaster chicken is defined by the USDA as an older chicken,
>about 3 to 5 months old and weighing between 5 and 7 pounds

I mostly buy what are labled oven stuffer roasters. I usually quarter
them and oven roast the parts on a wire rack in a pan. It's very rare
that I roast a whole chicken and I never stuff them. I sometimes
roast the drumsticks separate. I cut out the spine and rip out the
rib bones with a paper towel, those go out for the critters, possums
and skunks have no problem chomping the bones.

On Fri, 7 Oct 2022 jmcquown wrote:
>On 10/7/2022 Bryan Simmons wrote:
>> On Friday, October 7, 2022 wrote:
>>> On 10/7/2022 Dave Smith wrote:
>>>> On 2022-10-07 jmcquown wrote:
>>>>> On 10/7/2022 Bryan Simmons wrote:
>>>>>> No, the sky is not falling, and it didn't hit Gary on the head,
>>>>>> but I scored a nice 3.6# chicken, the runt of the brood.
>>>>>> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
>>>>>> I only brined it for about an hour. I seasoned the skin with
>>>>>> paprika, summer savory and black pepper, and that bad boy is in the
>>>>>> oven.
>>>>>> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
>>>>>>
>>>>>> --Bryan
>>>>>
>>>>> Gee, do you think you have enough paprika on it?
>>>>>
>>>>
>>>> It's hard to put too much paprika on a chicken.
>>> I really wouldn't know about that. All I saw was a raw chicken with a
>>> bunch of red spice on top. It will probably taste great and look much
>>> better once it's cooked, although it appears to be hanging over a pot in
>>> the oven. Looks like it's about to be deep fried. That's some weird
>>> way to let the fat drip off.
>>>
>>> I did notice the first picture he posted for Gary with the price was of
>>> label for the chicken. The label said it was a $5.00 "fryer." I
>>> noticed it but did not mention it.
>>>
>> It wasn't "for Gary." It was a joke. You probably
>> *shouldn't* read my book. You wouldn't get the
>> humor.
>>>
>>> We could get into a huge discussion about whether or not a "fryer"
>>> should be used for roasting or should he have bought something labelled
>>> a roasting hen? ;) Or should he have cut it up and deep fried it
>>> instead? Labels. Heh.
>>>
>> A fryer is always preferable to an older bird.
>> How could you not know that? You can roast
>> a fryer, but you probably wouldn't want to fry
>> a roaster. Those rotisserie chickens they have
>> at Publix/Costco/wherever are made from
>> fryers, not roasting hens.
>>
>> --Bryan
>
>I wouldn't really know since I don't buy whole chickens. Years ago
>everyone said there was a difference between a roasting hen and a fryer.
> That's the reason I brought it up. I don't tend to cook a lot of chicken.
>
>Jill

Here the rotisserie chickens are roasters... fryers would fall off the
spit. If you don't eat a lot of chicken it's easy to quarter a
roasting chicken and freeze the parts. The roasters here are often on
sale and cost less than fryers cut up and sold as parts. Since there
are only the two of us I buy the roasters and quarter them, sometimes
I freeze the parts but usually I roast the parts so we eat what we
want and freeze the rest... roasted chicken parts freeze well, and
make excellent soup and chicken salad. I prefer to cut up chicken
myself, parts at market are rarely from the same chicken and they
discard the cancerous parts. It's not a big job to make your own
parts, takes less than ten minutes... and I like to remove the excess
fat, veins, and stringy parts from the cavity. I usually separate the
legs and wings.

On 2022-10-08 11:55 a.m., Sheldon Martin wrote:
> On Fri, 7 Oct 2022 jmcquown wrote:
--Bryan
>>
>> I wouldn't really know since I don't buy whole chickens. Years ago
>> everyone said there was a difference between a roasting hen and a fryer.
>> That's the reason I brought it up. I don't tend to cook a lot of chicken.
>>
>> Jill
>
> Here the rotisserie chickens are roasters... fryers would fall off the
> spit. If you don't eat a lot of chicken it's easy to quarter a
> roasting chicken and freeze the parts.

Maybe they need to learn how to put them on a spit. The rotisserie
chickens I see everywhere are generally smaller birds, 2-1/2 to 3-1/2lb,
which can be cooked quickly and sold cheap.

dsi1 wrote:

> On Friday, October 7, 2022 at 12:57:51 PM UTC-10, j_mc...@comcast.net
> wrote:
> > On 10/7/2022 5:45 PM, Dave Smith wrote:
> > > On 2022-10-07 5:10 p.m., jmcquown wrote:
> > >> On 10/7/2022 5:03 PM, Bryan Simmons wrote:
> > >>> No, the sky is not falling, and it didn't hit Gary on the head,
> > >>> but I scored a nice 3.6# chicken, the runt of the brood.
> > >>>
> > https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted
> > -public/ >>> I only brined it for about an hour. I seasoned the
> > skin with >>> paprika, summer savory and black pepper, and that bad
> > boy is in the >>> oven. >>>
> > https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted
> > -public/ >>> >>> --Bryan
> > >>
> > >> Gee, do you think you have enough paprika on it?
> > >>
> > >>
> > >
> > > It's hard to put too much paprika on a chicken.
> > I really wouldn't know about that. All I saw was a raw chicken with
> > a bunch of red spice on top. It will probably taste great and look
> > much better once it's cooked, although it appears to be hanging
> > over a pot in the oven. Looks like it's about to be deep fried.
> > That's some weird way to let the fat drip off.
> >
> > I did notice the first picture he posted for Gary with the price
> > was of label for the chicken. The label said it was a $5.00
> > "fryer." I noticed it but did not mention it.
> >
> > We could get into a huge discussion about whether or not a "fryer"
> > should be used for roasting or should he have bought something
> > labelled a roasting hen? ;) Or should he have cut it up and deep
> > fried it instead? Labels. Heh.
> >
> > Jill
>
> A fryer is perfectly suited for roasting or frying. My guess is most
> chickens sold these days are fryers.

I think you are right, not many roasting sized ones at my store. If I
recall right, roasters are 6-8 lbs.

On 10/8/2022 4:50 AM, Sqwertz wrote:
> On Fri, 7 Oct 2022 21:58:26 -0400, Ed Pawlowski wrote:
>
>> No matter the size, the only way I've done whole chicken in the past few
>> years is spatchcocked.
>
> Jerk!
>
> https://postimg.cc/yWv6kjRk
>
> -sw

Now *that* looks nice!

On 10/7/2022 5:10 PM, jmcquown wrote:
> On 10/7/2022 5:03 PM, Bryan Simmons wrote:
>> No, the sky is not falling, and it didn't hit Gary on the head,
>> but I scored a nice 3.6# chicken, the runt of the brood.
>> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
>> I only brined it for about an hour.  I seasoned the skin with paprika,
>> summer savory and black pepper, and that bad boy is in the oven.
>> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
>>
>> --Bryan
>
> Gee, do you think you have enough paprika on it?
>
> Jill
>

Be nice, he's learning. :)

Bryan Simmons wrote:
> Jill wrote:
>> On 10/7/2022 5:03 PM, Bryan Simmons wrote:
>>> No, the sky is not falling, and it didn't hit Gary on the head,
>>> but I scored a nice 3.6# chicken, the runt of the brood.
>>> https://www.flickr.com/photos/36178182@N08/52411388381/in/dateposted-public/
>>> I only brined it for about an hour. I seasoned the skin with paprika, summer savory and black pepper, and that bad boy is in the oven.
>>> https://www.flickr.com/photos/36178182@N08/52410915852/in/dateposted-public/
>>>
>>> --Bryan
>> Gee, do you think you have enough paprika on it?
>>
> Some washes off every time I douse it with
> canned chicken broth.

This is a new method, Bryan.
You douse/baste your roasting chicken several times with
canned chicken broth?

Good one! ;-D

On Sat, 8 Oct 2022 09:28:41 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>On 2022-10-08 4:30 a.m., Sqwertz wrote:
>> On Fri, 7 Oct 2022 14:03:15 -0700 (PDT), Bryan Simmons wrote:
>>
>
>> It looks like it's trying to get away. Which is why most people
>> roast them upside down.
>>
>> If you're not stuffing, then spatchcock.
>
>We started spatchcocking chickens this year.

Good. Admitting it is the first step.

--
Bruce
<https://emalm.com/?v=SQqZJ>