| Yield 1X: | 12.00 | port | Allergens: | ||
| Portion: | 1 | port | None | ||
| Portions: | 12.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 8.9.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| 3.5 lb. chickens, two wing joints off (each) | 6.00 | 12.00 | 18.00 | |||
| Roast chicken rub | 4.50 | 9.00 | 13.50 | |||
| Canola oil | 3.00 | 6.00 | 9.00 |
Carefully measure and prepare all ingredients. Remove the first two wing sections from each chicken, and reserve for later. Sprinkle the rub all over the outside of the chicken, then transfer to a storage cambro.
Cover, label, date, and initial. Refrigerate overnight.
The next morning, remove the chickens, and drain any liquid from them. Rub each chicken with a little bit of canola oil, then arrange on a baking rack on a sheet pan along with the reserved wing pieces. Allow to sit at room temperature for one hour to dry, then roast at 350 F. until the wing joint measures 140 F. on a thermometer. About 1 hour.
Remove from the oven, and cool until comfortable to handle. Carve the breasts and leg/thighs from the carcasses. Hold at room temperature until needed for service. Heat a saute pan, and coat with canola oil. Place the medium-rare chickens skin side up in the pan, and bake until the meat is cooked through, about 10 minutes. Serve. Reserve carcasses and roasted wing pieces for chicken jus the next time we make it. Cook any leftovers at the end of the meal period, and refrigerate for Cobb salad the next day.