Don't laugh - roasting a chicken?
Francl27
Posts: 26,371 Member
So we got that chicken. And it got to be cooked. I've never roasted a chicken in my life - I've done the crockpot thing but frankly not fond of the texture. So, any tip? I've googled it but all the spices they are using and whatnot are a bit overwhelming... I have a bunch of spices, but something simple would be great.
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Replies
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Do you not know how to cook it?
Let me give you some advice. rub the skin with a little olive oil, salt, pepper and lemon juice. Toss a couple lemon slices inside the cleaned out cavity.
Salt and pepper in there too. Then, let it sit about an hour to warm, and preheat the oven to 425. In a roasting pan or similar vessel, put some sliced carrot, celery and onion on the bottom. Put your chicken on top and cover it, then throw it in the oven once the oven has been at 425 for about 20 minutes.
Roast it until the chicken is nearing 140F when tested. Take the cover off, and roast until it reaches 160F in the thigh when tested. This should also brown it up nicely. Take it out, let it rest on the stove for about twenty minutes then carve it.0 -
Can't get better and simpler than that!! ^^^^ :drinker:0
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Sounds good0
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Stuff an organge or lemon inside it and sprinkle it with garlic , maybe a little rosemary, salt and pepper...give it a massage with a little bit of EEVO first.. Roasting anything is super easy.. You can do it.. you'll love it !!0
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Here's an easy recipe with pictures for every step:
http://thepioneerwoman.com/cooking/2012/08/roast-chicken/
I was so intimidated to roast a chicken initially, but it's so easy. I just rub mine with butter and salt and pepper, I don't usually use any herbs.0 -
Thomas Keller's recipe is simple, fool-proof, and delicious!
http://blogs.sacurrent.com/flavor-2/recipe-we-love-thomas-kellers-roasted-chicken/0 -
Directions said to "let it chill in the sink for an hour"0
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Beer can chicken. It's the best. You season your bird the way you want, stick half a can of beer up its backside, put it on the bbq so the can is right side up and it looks like the chicken is just sitting there over indirect heat and cook till done. Crispy skin, tender, flavorful meat. I love cooking whole birds this way.
If you need a recipe to follow, google has a lot.
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Hi! I do roasting chickens all the time, the main spices I use are Garlic, seasoned salt, and a little bit of Oregano rubbed into the skin then cut an orange in half squeeze the juice on the skin then shoved the rest of the orange inside the chicken sometimes I put a little honey on the skin to really help crisp it. the put it in the oven at 350 for about 1 1/2 hrs (depending on the size) or until a meat thermometer reads 160 F. they come out so good that my kids eat almost the whole chicken in one meal
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Directions said to "let it chill in the sink for an hour"
Love it!0 -
It's actually better to not "clean" your chicken first. You actually up your chance of contamination by doing that because of the other surfaces it can come in contact with. Making sure it's heated enough to be thouroughly cooked will kill any bacteria and viruses. Rinsing it does nothing.Clean the chicken first (ok... so it goes without saying)
With that being said, it is one of the most simple things to cook. I don't use any oil (chicken is covered in skin and fat), sprinkle inside and out with salt, pepper, garlic, sage, onion and low salt cajun seasoning and roast covered at 375 for one hour and uncovered for another hour. Skin comes out so crispy, and the chicken is juicy and tender and so delicious.0 -
Can't beat roast chicken straight out of the oven!.0
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Beer can chicken. It's the best. You season your bird the way you want, stick half a can of beer up its backside, put it on the bbq so the can is right side up and it looks like the chicken is just sitting there over indirect heat and cook till done. Crispy skin, tender, flavorful meat. I love cooking whole birds this way.
If you need a recipe to follow, google has a lot.
Gonna report you for pornographic chicken pics.
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So we got that chicken. And it got to be cooked. I've never roasted a chicken in my life - I've done the crockpot thing but frankly not fond of the texture. So, any tip? I've googled it but all the spices they are using and whatnot are a bit overwhelming... I have a bunch of spices, but something simple would be great.
PREHEAT OVEN TO 350
WASH THE CHICKEN
RUB SALT, PEPPER, PAPRIKA, AND FRESH GARLIC ON THE CHICKEN SKIN AND INSIDE THE CHIKEN
FILL UP AN EMPTY BEER BOTTLE WITH WATER
IMPALE THE CHICKEN ON IT
PUT THE ASSEMBLY UPRIGHT INTO AN OVEN TRAY.
POUR WATER INTO THE TRAY JUST TO COVER THE BOTTOM
PUT THE WHOLE THING INTO THE PREHEATED OVEN UNTIL GOLDEN BROWN
DELISH!!!!!!
(Sorry for the capitals, did not realize until too late) 0 -
Salt, pepper, and onion powder inside and out. Some butter and celery on the inside, some pats of butter on the outside.
500 for 20 minutes.
475 for 20 minutes.
425 for 20 minutes or until juices run clear from the leg.
Nuke some corn or something while the chicken rests.
Success.0 -
Do not for the love of god use a beer bottle. A can is just fine.0
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Beer can chicken is the best visual definition of food porn I've ever run across. lolBeer can chicken. It's the best. You season your bird the way you want, stick half a can of beer up its backside, put it on the bbq so the can is right side up and it looks like the chicken is just sitting there over indirect heat and cook till done. Crispy skin, tender, flavorful meat. I love cooking whole birds this way.
If you need a recipe to follow, google has a lot.
Gonna report you for pornographic chicken pics.0 -
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I do pretty much what dbmata said to do, but I also pull the skin away from the meat a little bit before I rub the salt on the outside... it is a little difficult to get it started, and slide thinly sliced garlic pieces under the skin over the breasts and the legs and near the neck.
Also, sometimes I put rosemary in the cavity with a lemon and quartered onion. Last time I made it I sprinkled it with dried thyme instead and it was fabulous.0 -
Toss a couple lemon slices inside the cleaned out cavity.
YASSSS. This is a must.
Me too :laugh:Beer can chicken is the best visual definition of food porn I've ever run across. lol0 -
I swear by this. Usually do the high temp version. http://www.justapinch.com/recipe/star-pooley/how-to-roast-the-perfect-whole-chicken/chicken0
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Taste of Home always has delicious stuff.
Here's their basic roast chicken recipe. Very simple, including basic seasoning.
http://www.tasteofhome.com/recipes/roasted-chicken
Ingredients:
2 roasting chickens (about 5 pounds each)
1 teaspoon each salt, seasoned salt, celery salt and onion salt
1/2 teaspoon pepper
Directions
1. Pat chickens dry. Place with breast side up in an ungreased 13-in. x 9-in. baking pan. Combine seasonings; rub over and inside chickens.
2. Cover and bake at 400° for 1 hour. Uncover and bake 30 minutes longer or until a meat thermometer reads 180°.
Can't get much more simple.0 -
I do pretty much what dbmata said to do, but I also pull the skin away from the meat a little bit before I rub the salt on the outside... it is a little difficult to get it started, and slide thinly sliced garlic pieces under the skin over the breasts and the legs and near the neck.
Also, sometimes I put rosemary in the cavity with a lemon and quartered onion. Last time I made it I sprinkled it with dried thyme instead and it was fabulous.
very nice. When feeling fancy, I'll pull the skin like you do, and arrange some herbs under the skin in a small pattern, so the breastages look beautiful.0 -
I am a big fan of spatchcocking. This involves removing the backbone so the chicken lies flat. Reduces oven time to 40 minutes at 200C. Also because heat blast the legs from both sides, the breasts and legs are done at the same time. (Normally breasts are dry when the legs are cooked through). Instructions here:
http://www.bbcgoodfood.com/technique/how-spatchcock-chicken
I just season with salt and pepper. If you want to be fancy you can slide slivers of garlic under the skin or fresh basil. Also optional you can add a sweet glaze for the last 10 minutes of cooking by mixing 1 part honey to 1 part mustard and brushing on the bird. Only put the glaze on the last 10 minutes as it will burn otherwise.0 -
I'm not a bad cook... I can hold my own. But for some reason, never roast a whole bird either. I understand your "don't laugh." I feel odd asking too. 0
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Bump0
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I'll add. Roasting a chicken is not easy. It's an art and a good roast chicken is sublime.0
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I'll add. Roasting a chicken is not easy. It's an art and a good roast chicken is sublime.
http://dinersjournal.blogs.nytimes.com/2012/06/19/one-dish-at-the-nomad/0 -
I happen to have about 500gr of foie gras in the freezer just taking up space. I think I know what i'm going to do with it.0
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