Re: Whole Fryer -- Do I have to take stuff out of it's B*tt?
They're usually in a bag, but not always. It's the neck you reach into and yes, you'll have to put your hand in there and get them out.
Rub some salt and poultry seasoning (sage, rosemary, thyme, whatever you like) inside the cavity, put it in your cooker and bake. I like to rub some butter under the skin or inside as well, but I don't mind dietary fat at all, if you're avoiding that then of course skip the butter. OH, an onion, chopped in large pieces and tucked inside flavors really well too as does garlic. I'm not sure the temp, I usually use my crockpot.
When you've taken the meat off to eat, stick the whole carcass back into a large pot of water with that onion, some chopped celery if you have it, and some more salt and herbs -- bring to a boil and simmer for a few hours and you'll have WONDERFUL broth to freeze for soups.
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