How do I roast a whole skinless chicken?

[isthistoonosy]

Its quite a big bird but it was male and free range so its skinnier & gamier (sp?) than the average shop brought bird, if that makes any difference.

Will he just dry out if I roast as per a shop bird with skin, is there anyway to prevent that? Its a trial run for the Christmas turkey which will also be whole and skinless so fingers crossed we can make something edible!

thanks

Interested to see how you get on OP. I would have said please don't remove the skin from your turkey before cooking it but am prepared to be corrected if this works out.

Was gonna suggest poaching the chicken but you rightly point out that isn't likely to be an option for the turkey. So I'd smother in butter, then bacon, then create a tin foil tent. But would do that for turkey anyway, and still have the skin as an extra layer.

User wasn't criticising grammar she was adding the word " non".

Rtft non

It went well moist and tasty 😋 could have used more herbs and less beer, so I'll remember that for the turkey.

Sorry I meant rtft and

I love that you called him 'him', I don't know why but it really tickled me!

I knew him, although thankfully can't remember his name, so it felt natural ifyswim

In the her opening post, the OP describes the bird as a male. So naturally it would follow that he would be called a him?

All my pets are female, in-laws always refer to each of them as 'him'. Now that's rather odd.

I love that even more! 'Oh, wotsisname? I knew him. He was a pretty good guy. Bastard to roast with his skin off though'

I really don't think you cN roast a skinless bird. I would pot roast it with liquid and a lid on, or wrap it completely in streaky bacon.

But I think the best thing would be to joint it and use it for casseroling.

I would also pot roast it with liquid and a lid, or it will dry out horribly.
I used to have naked pheasants for the same reason (easier to skin than pluck) and they made a delicious pot roast/casserole

Never come across a skinless chicken

lapsed you don't normally get skinned chickens, but OP did explain to us that it was a free range cockerel from someone's yard and she skinned it instead of plucking it....
RTFT

Cheers brat

I remember reading,somewhere about putting muslin dipped in melted butter over a roasting bird, like an extra skin.

tbh if he has been pecking about for ages, he will be too tough for oven roasting anyway, surely?

Oh never heard the muslin thing -,I'll have a google thanks.

He was young, and lovely cheers brat, o had already said he was young

You're lucky he was tender, OP, I pot-roasted a young cockerel once when we had loads of males hatched (and NO hens) and OMG even after over an hour and a half of cooking when I tested the flesh I swear the fork bounced right off it.

I thought roosters were a bit tough for roasting and have to be boiled for days on end

its not grammar at all, its use of a completely different word.

It's. Its is a completely different word.
FFS.

He was young, I'd assume the older the bird the tougher the meat, at least that's the case with geese and I assume it's the same for all birds.

To be honest, I'd take the time to pluck the turkey. They are such big birds they have a tendency towards dryness at the best of times.