After our brine our birds are ready to be roasted. The pan contains carrots, potatos and celery. We roast at 425F for 30min then an hour at 325F. I don’t use a meat thermometer anymore, I’ve done this so many times I know the birds are done but feel free to use one if you’re unsure. The birds should be 165F at the thigh.
We have two more videos in this series. Stock and then chicken and sausage jambalaya. I love how the meals flow into one another.