Don't laugh - roasting a chicken?

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  • laurenz2501
    laurenz2501 Posts: 839 Member
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    Toss a couple lemon slices inside the cleaned out cavity.

    YASSSS. This is a must.


    Beer can chicken is the best visual definition of food porn I've ever run across. lol
    Me too :laugh:
  • GeeWillickers
    GeeWillickers Posts: 85 Member
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    I swear by this. Usually do the high temp version. http://www.justapinch.com/recipe/star-pooley/how-to-roast-the-perfect-whole-chicken/chicken
  • MKEgal
    MKEgal Posts: 3,250 Member
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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.
  • dbmata
    dbmata Posts: 12,950 Member
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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.

    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.
  • acpgee
    acpgee Posts: 7,702 Member
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    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.
  • odusgolp
    odusgolp Posts: 10,477 Member
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    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.
  • dianastepheny
    dianastepheny Posts: 648 Member
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    Bump
  • dbmata
    dbmata Posts: 12,950 Member
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    I'll add. Roasting a chicken is not easy. It's an art and a good roast chicken is sublime.
  • Acg67
    Acg67 Posts: 12,142 Member
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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/
  • dbmata
    dbmata Posts: 12,950 Member
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    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.
  • Mygsds
    Mygsds Posts: 1,564 Member
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    Directions said to "let it chill in the sink for an hour"

    images?q=tbn:ANd9GcQOco_li7zTgWX5s1yyT9K0PEYxLfxmPQ30rNIHtsuRDXmuiyUlJFZ_OwE

    Love it!

    Now that's funny.. Needed that
  • TeaBea
    TeaBea Posts: 14,517 Member
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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 !!

    This^

    It doesn't have to be a piece of fruit....you can shove celery stalks in there too.


    Betty Crocker.....

    http://www.bettycrocker.com/recipes/oven-roasted-chicken-with-new-potatoes/aaa29365-ec3f-4635-91ba-78567e2e7e12
  • Francl27
    Francl27 Posts: 26,371 Member
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    Ok well I tried something, we'll see how it turns out LOL. Thanks everyone. Those links were useful.

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