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Whole chicken and roasting
The Poultry Desk covers whole roasted, boiled-then-roasted and rotisserie-style chicken. Its recipes explain how to keep a whole bird juicy from breast to thigh, with internal-temperature checks at every step.
3 recipes, 0 articles
A whole chicken double-marinated in a yogurt, soy and chili-sauce blend, then roasted until golden and crispy, with deep cuts that let the marinade reach every part of the bird.
A whole chicken first boiled to save a flavorful broth, then coated in a yogurt-based marinade and roasted until golden, served with its own peppered broth on the side.
A whole chicken rubbed under the skin with cheese, herbs and ginger-garlic paste, then roasted until golden and served with a fresh orange-pomegranate juice.
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