How can i cook a chicken for a sunday roast?!
Any pointers to make the chicken really nice as i know it can sometimes go really dry??
Thanks
Answers: I am cooking my first sunday roast tomorrow and i am doin chicken.
Any pointers to make the chicken really nice as i know it can sometimes go really dry??
Thanks
To cook a medium sized chicken takes approx 1and a half hours, put it in a baking tray upside down, dot with butter and season with salt and pepper. Cook for 1hr at Gas 5 then turn it over season again and cook for a further 30 mins. It's ready when the juices run clear. Leave it to rest for 10-15mins before serving. Enjoy.
Cover the chicken with tin foil, at the last half hour of cooking take the chicken out. Remove the tin foil and put some strips of bacon on. Its really juicy when you do it like that.
Be really unhealthy and rub some butter into the skin before putting it in the oven? Either way, remember to baste it regularly throughout cooking, that will improve the taste and help keep it moist.
Edit: The first answer makes a good point, don't forget the foil! But not too tight, otherwise you'll "steam" the chicken rather than roast it.
yeah...what the first person says.
how about a free range from tesco they will automatically be delicious when cooked
One chicken? Is this dinner for two?
Cover it in Olive oil and put some chopped herbsmixed with butter and garlic under the skin, then on top put some bacon rashers. If you feel it's getting too dry, cover with tin foil.
I always do my roast potatoes around my chicken too. Don't forget to baste the chicken and spuds.
Put lemon juice over it.
Put lemon skins inside chicken.
Then add a stuffing that you like.
Crumble a chicken OXO cube over and roast.
hey there...
the way i do my chicken:
make sure you wash it out properly, and remove and giblets inside.
tear enough foil to wrap around the chicken with enough left to fold over and place in .
i get a small knob of butter and rub into the skin of the chicken.then season it withsalt and pepper rub that in also. the salt will aid the crisping of the skin .
lightly cover the ckicken with foil (dont wrap it too tightly)
place in the oven and depending on the weight of the chicken this will determine the time it will take to cook. half way through cooking time open the foil and use a ladle to gather up the juices and pour all over the chicken and then cover and cook tillhalf hour to the end, then open the foil and cook for the remainding time, and theres ya chicken golden brown, crispy skin and tasty.
for an even juicier chicken turn the chicken upside whilst cooking untill the last half hour before turning upright, i got the last bit off a cookery show and it works a treat . good luck .
what i usually do is smother it in honey,then cover with tin foil,bang it in and remove foil about 20mins towards the end of cooking,beautiful.
Wash it well and if it has giblets ? dont forget to take them out. put into a roasting tray and put some butter under the skin. add oil to the tray and cover with foil. Cook for 20 mins per 1lb and an extra 20 mins on top. take foil off half an hour before cooked so that it can brown on the outside. Don't forget to baste while cooking.
I have been cooking for 20 years with no complaints
Good luck
i would be inclined to go with rosemary`s suggestion, it sounds Delicious, what time shall i come round and would you like me to bring some wine?
Use a large roasting pan.
Line the pan with a rack so the chicken doesn't touch down directly to the bottom of the pan.
Add 2 cans of low fat chick broth, (or make powdered chicken broth), you can add some water too. This way the whole chicken cooks in moisture.
When roasting your whole chicken turn it breast down for the first hour and cover the back with foil to retain moisture, and cook with lid on.
Most of the browning happens in the last 25 minutes, so flip the bird onto it's back and romove foil and lid and carefully monitor the last few minutes for a perfect browning. Up to you how brown you want it, but this is the stage to watch for the drying out.
Cook the bird stuffed or unstuffed. If not using stuffing, you can stuff with some onion and garlic for flavour. Cook potatoes and veggies right in the roasting pan with the soup. Careful not to oversalt the bird or potatoes because as you baste the salt off the bird is retained in the veggies.
If you want to add some butter it adds to the moisture, you just tuck some under the skin of the bird in small chunks. Cook at 375 C about 1 and half hours (or more), and good luck.
cover in mustard and cook covered in tinfoil.
Make sure you take all the jiblets out, then stuff it with sage and onion stuffing and then cover it with tin foil and cook in the oven for about an hour.
rut roh here we go ,,,, drunk chicken get a six pack your favorite 16 oz beer. take chicken cavity put over full open beer . drink three while it's cooking after you've drank three drunk chicken is done . then you have two beers left one for geust one for you side dish potatoe salad or macaroni salad bon apetite n have a wonderful day