Out of the Oven Today

After five hours in the oven at just 190ºF, and a short time under the broiler to brown the skin, here is the result – a juicy, tender roasted bird. This is real slow food, and worth the nearly half year it took to raise the bird and the many hours of slow roasting. You’ll never find a bird like this, even at WholeFoods.

RoastRooster140509
RoastRoosterCarved
DishedRoosterA
DishedRoosterB

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