Important question
Joined: Mar 2005
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From: On yo puter screen
Originally Posted by Headchef,Jun 11 2008, 09:11 PM
Lainey, as mentioned above the onion will not flavor the chicken if put in the pan. It will impart some flavor if placed in the cavity. For maximum flavor if you are going to use the pan drippings for gravy-use what we refer to as the holy trinity- onion,carrots and celery. Rough chopped is fine. Place the bird on top of the aromatics (as we call them ) and roast until done 160-170 degrees always use a thermometer to get it right. Doing so will insure food safety and avoid overcooking and drying out. The caramalization on the pan bottom , essence of the aromatics, pan drippings and some seasoning will yield a flavorful gray should you so desire. 
and sounds yummy gonna try that next time
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From: Smalltown
Originally Posted by zzziippyyy,Jun 11 2008, 09:16 PM
Dave, I love that flavorful "gray"!
and sounds yummy gonna try that next time
and sounds yummy gonna try that next time
Nice to hear from the Professional.
House is smelling good right now.....chicken roasting, with an onion.
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Joined: May 2002
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From: Franklin MA
Originally Posted by Headchef,Jun 11 2008, 09:11 PM
Lainey, as mentioned above the onion will not flavor the chicken if put in the pan. It will impart some flavor if placed in the cavity. For maximum flavor if you are going to use the pan drippings for gravy-use what we refer to as the holy trinity- onion,carrots and celery. Rough chopped is fine. Place the bird on top of the aromatics (as we call them ) and roast until done 160-170 degrees always use a thermometer to get it right. Doing so will insure food safety and avoid overcooking and drying out. The caramalization on the pan bottom , essence of the aromatics, pan drippings and some seasoning will yield a flavorful gray should you so desire.
That's what i'd do
i think it's almost time for another cooking with Bass thread soon
Joined: Mar 2005
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From: On yo puter screen
Originally Posted by Bass,Jun 11 2008, 09:48 PM
That's what i'd do
i think it's almost time for another cooking with Bass thread soon
Joined: Sep 2007
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From: Nashua, NH
I'm going to try the onion thing next time I cook one... I rarely cook a chicken whole though, I always butterfly and de-bone it because it cooks faster and more evenly (at least I think it does). Anyone else do this? 
Joined: Apr 2006
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From: Halfmoon, NY
Originally Posted by zzziippyyy,Jun 11 2008, 05:16 PM
Dave, I love that flavorful "gray"!
and sounds yummy gonna try that next time
and sounds yummy gonna try that next time