Here is my roasted chicken Kev.


I like to salt and pepper the inside of a 5 pound fryer. Then I stuff her with garlic, onion, fresh sage and italian parsley.
Put a small pat of butter and some fresh sage leaves between the skin and breast meat on both sides. Coat with olive oil and sprinkle with a mix of McCormicks Rotisserie Chicken Seasoning, coarse ground black pepper, kosher salt & smoked paprika. Tie up the legs and wings and bake in my little Nuwave oven on high for 35 minutes then flip and bake for another 35. The smoked paprika gives it a hint of that smoked flavor plus great color.

My southern blood is showing. You can see it is well seasoned lol.

Indeed sounds yummy, janie!

Y'know? I rarely use trussing string for anything these days- I don't even truss stuffed birds or lengths of stuffed porkloin or beef t-loin... but one thing I always do when I roast whole poultry, whether it's a chicken, turkey or game hen- I cross the wing joints (like crossing a person's legs) and lock them in place. I like the appearance of this better than just letting the wings stick-out free and loose- plus it forces the three wing joints together, keeps them moister and prevents them from sometimes drying-out. AND the most important part for me, it helps the bird sit solidly, keeps it from rocking back and forth so much. Does anyone else do this?

Kevin how would you cross them? They are not long enough to go across are they? I always cross my whole wings when I am frying them, but that is after the chicken has benn cut into pieces. Are you speaking of the doing the same thing, only while they are still on the bird?