Tonight I roasted an organic free range chicken. I don't obssess on organic, but I'm constantly looking to improve my cooking. What chicken do you buy when you want the best?

We buy Kosher or Organic ONLY.

Is free range better than chicken raised in a coop? Free range is supposed to be less fatty, but I don't see that that makes much of a difference when you're roasting a chicken. I use a rack.

When we want top notch meat we have a local chain called Central Market. A significant portion of the products they sell, from vegetables to meats, are organically raised. I can't say for certain the chicken we purchase from there is organic but the odds are at least 50-50 yes. We generally select organic products there around 25-35% of the time.

In general it seems to me that free range is leaner. That is just eye balling it though. Nothing scientific here.

I buy an organic free range bird they call a "Rosie". After brining over night, a Rosie roasted at high heat is as good as roasted chicken gets.

Jones, I'd be interested in your cooking method. I roast a chicken at low temperature covered with aluminum foil for two thirds of the cooking time. Then I remove the foil, turn up the temperature and set the oven on convection. This way the chicken is never dry. Would you mind posting your cooking method? TIA

45 minutes at 450 degrees for a slightly over three pound bird.

The keys to success imo are: brine overnight, truss the bird, make sure the oven is at 450 before placing chicken inside, let the chicken come to room temperature before placing in oven, and let chicken rest for ten or so minutes under a tent of aluminum foil prior to carving.

If the bird is bigger than three pounds then the increase cooking time. In the event the chicken begins to burn (very rare) then tent scorched area with foil and continue cooking.

If you brine the bird, it is almost impossible to dry out the bird.

I believe free range chickens have a stronger flavor then mass produced birds.

Than-you. I'll try it. Would you mind giving me brining directions?

Here's a recipe for brined turkey which is pretty good. The chicken recipe should be nearly identical:

http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2002/11/27/FD140197.DTL&type=food

I've had brined turkey before but never a chicken. I suppose it should work well though.

The simplest brine is just water, salt, and sugar. My favorite brine is a little more complicated:

one gallon water
1 cup sea salt
half cup sugar
1 head of garlic - smashed
1 tablespoon crushed juniper berries
6 sprigs fresh thyme
6 bay leaves (torn)
half cup chopped fresh flat leaf parsley
4 chopped dried birds eye red chiles

Heat water, add ingredients, stir in ingredients until dissolved and then chill before using.

Thanks. I'd like to try it without the sugar. Think that's OK?

Board-O,

Kosher and organic for me, as well. And I love to shove an herbed butter under the skin on the breasts just before roasting - marvelous flavor.

I seldom truss and normally put sliced lemons, rosemary, and garlic in the cavity. It's making my mouth water just thinking about it.

I cook much the same way as you, minus the convection. Low heat and covered, then high heat uncovered. I end up with a lovely, crispy skin that way and seldom any burned bits.

Serve with a little butter sauce, new potatoes and fresh, steamed green beans, and Bob's your uncle!

I don't think removing the sugar will ruin it but I think leaving the sugar in is better. The chicken doesn't taste sweet as a result of its exposure to the brine.

Skwid: brining works great with lots of proteins. It is spectacular with pork and even enhances sea bass (sea bass only gets two hours).

I am not particular about specific free range birds, but maybe, based on some comments here, I should be.

I do have a great meat market near me that has extremely fresh birds and that is what I typically buy.

I am with Jones, brining can work wonders on chicken and pork and other meats. I even brine the cut up chicken I use for pan roasted chicken that I make. omigod is it so good.

I've never brined, but have heard that it takes the bird to new heights I have to try it.

Brining for a Turkey is absolutely fantastic. The bird comes out of th over still moist and tasty. Haven't had a dried out bird when this was done. I've never had a brined chicken but I think I'll do this since cooking a chicken is easier for me since I usually cook for one.

Brining is the only way to go. You'll never suffer from overly dry Turkey again. It's easy to do - only takes time.

Most cooking is really very simple. It just takes a little bit of thought and more often than not, some time.

I have one in brine now for tomorrow night's dinner. I added some rosemary, onions, and jalapeños.