I roasted a chicken for dinner last night. It was huge. It was just under 10 pounds.
Looked more like a small turkey compared to the little three pound chickens I normally roast.
The chicken was given to us by a friend who raises meat birds. It has been a while since I’ve seen such a large chicken. Years ago when we lived in Toronto I use to buy Capons at the St. Lawrence market that were around 8 to 9 pounds. I don’t remember one quite this large.
The chicken was presalted on Monday morning and left covered in the fridge until Tuesday night when it was uncovered (in the fridge) and left to air dry overnight.
Roasted in a 500°F oven for just under 90 minutes, and then left to rest for 20 minutes while the vegetables finished cooking.
The chicken was moist and delicious.