Their Chicken Roast is Fabulous!

My wife and I have been buying chicken, turkey, duck and stock at North Market Poultry & Game forever, but it took this long to check out their chicken roast. This is an interesting product: They encase a boned chicken (white meat and dark) in netting, then brine and season it.

Following their instructions, my wife baked the football-sized roast on a rack at 400 degrees for an hour and a half, until the internal temperature was 165 degrees. The result was a succulant, juicy, flavorful, easy-to-slice entree.

Here are some of my wife's additions to the recipe: She spread a little oil on top of the chicken roast before baking and turned it over after 45 minutes. She chopped up a portobello mushroom, shallots and potatoes, tossed them in a bowl with olive oil, and spread the vegetables in a baking pan below the rack.

After the roast came out of the oven, we tented it with foil and let it rest 5 minutes before slicing. After all the food was out of the baking pan, she added some water, let it soak, then scraped the flavorful baked-on bits and juices into a container to add to the chicken vegetable soup she plans to make with the leftovers.

A fabulous, easy meal, this chicken loaf will grace our table regularly from now on!

Michael Armstrong, Bexley, Ohio