it has been many, many years since i've eaten baby chickies, and these tasty little guys were on sale at some point. my mom thought we'd enjoy them, so she purchased a package for us. a couple months after i got them, i pulled them out of the freezer and thawed them in the fridge for a few days.
when i took these little guys out of their bags, there was SO MUCH raw chickie juice - much more so than a regular uncooked chicken. ugh! fortunately, i had opened the bags in the sink, so i didn't make too much of a mess.
i found some fancy baby chickie recipes that i tried to decide among, but in the end i was too lazy on the day i cooked my chickies to buy all the ingredients and put the work into it. instead, after rinsing and drying them thoroughly with papertowels, i made a rub out of lemon zest, minced garlic & shallots, salt and pepper and a bit of olive oil. i stuffed it underneath the skin and in the cavity of the little chickie. this part was easy, but the trussing part? not so easy. i don't normally truss my chickens when i roast them whole, so i've never really done it. i think i ended up figuring it out, but you can be the judge:
so... i roasted them for approximately fifty minutes or so at 425f til they were done. i made a big bowl of mashed baby red potatoes and dug in. YUMMY! i believe baby chickies are fattier than regular chickens, so the flavor was great! the zesty rub was perfect, the skin was crisp, the meat juicy. five stars.
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