I made a chicken for dinner.
And Eric called to say he’d be home very late.
I don’t know how to carve a chicken.
(By the time anybody comments, it’ll be mutilated, but it’ll still taste good. 
)
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Hi Carrie!
As a red haired girl yourself, I thought you’d find this interesting:
http://lifestyle.msn.com/beautyandfashion/hair/staticslideshowmc.aspx?cp-documentid=7410366&imageindex=1
s.
Oh, that looks SO good! Roasting/seasoning tips, pretty please? Mine never look half that delicious.
I gotta say, I pride myself on my cooking, but that roasted bird looks better than any I’ve made!
This guy is exhaustively slow, but relatively sound.
http://www.youtube.com/watch?v=4mYf-QqaecQ
PS: as a total guess, did you smear the chicken all over to get that golden glow?
(with butter I mean)
I’m such an inept poster sometimes… it’s probably because I’m supposed to be working.
Thanks, guys!
For this bird, I mixed together my seasonings – kosher salt, black pepper, dry mustard, and paprika – and added a little olive oil to make a sort of paste, which I rubbed all over the bird. Then I stuck half a lime in the cavity and put it in at 350 for a couple of hours. Oh, and I know Alton advises against it, but I always baste intermittently during the last 45-60 minutes or so. Opening and closing the door doesn’t seem to dry out the bird beyond the tons of extra juiciness that I find I get from basting.
You know, I have no idea how to correctly carve a bird, either. I just kind of go at it!