How do you cook a whole chicken in the oven?!


Question: Roasted Chicken

1 (3 1/2 pound) chicken
Salt and pepper
1 bunch basil
5 cloves garlic
Kitchen twine

2 tablespoons vegetable oil
3 tablespoons butter
1/2 cup white wine
1/2 cup chicken stock

Preheat oven to 400 degrees. Remove fat from around neck and remove third joint of wing. Season chicken inside and out with salt and pepper. Stuff basil in cavity and under skin. Place garlic in cavity. Truss with twine. Heat oil in heavy oven-proof pan and brown chicken on both sides. Spread butter on breast and place the pan in the oven, breast side toward the back. Bake for 1 hour and 10 minutes, or 20 minutes per pound. Transfer the bird to a cutting board. Place the pan over heat and deglaze pan with the wine and then the stock. Serve with roast summer vegetables or salad.


Answers: Roasted Chicken

1 (3 1/2 pound) chicken
Salt and pepper
1 bunch basil
5 cloves garlic
Kitchen twine

2 tablespoons vegetable oil
3 tablespoons butter
1/2 cup white wine
1/2 cup chicken stock

Preheat oven to 400 degrees. Remove fat from around neck and remove third joint of wing. Season chicken inside and out with salt and pepper. Stuff basil in cavity and under skin. Place garlic in cavity. Truss with twine. Heat oil in heavy oven-proof pan and brown chicken on both sides. Spread butter on breast and place the pan in the oven, breast side toward the back. Bake for 1 hour and 10 minutes, or 20 minutes per pound. Transfer the bird to a cutting board. Place the pan over heat and deglaze pan with the wine and then the stock. Serve with roast summer vegetables or salad.

Step 1:
Preheat oven to 325 degrees F.

Step 2:
Remove chicken from its plastic bag, if it is in one.

Step 3:
Remove the bag of giblets from the cavity of the bird. Rinse bird in cold water, drain, and pat dry with paper towels.

Step 4:
Remove any large deposits of fat from the cavity.

Step 5:
Trim any loose skin with a sharp knife.

Step 6:
Remove the tail, if you want, or leave it on. It's an aesthetic decision.

Step 7:
Place a roasting rack in a baking pan with sides at least 1 inch high.

Step 8:
Place bird on the rack with its breast-side up.

Step 9:
Grind fresh pepper onto the bird, and sprinkle with a little salt. Salt and pepper the cavity as well. Rub all over with olive oil and stuff with fresh herbs and a quartered lemon, if desired.

Step 10:
Place the baking pan on an oven rack in the lower-middle part of the oven.

Step 11:
Roast the chicken for 45 to 60 minutes or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh or until an instant-read thermometer registers 165 degrees at the same joint.

Step 12:
Remove the roast chicken from oven, cover loosely with foil and let rest 10 minutes before carving.

Set your oven at 350 degrees. Wash your chicken and pat dry. I like to put 2 pats of butter under the skin on top of the breasts on each side. Sprinkle onion powder,garlic powder and any other seasonings that you like into the inside cavity. Put in a pan and bake uncovered for 1 hour.

Don't listen to Clare. Chicken is only safe at 180 degrees not 165. Best rule is 20 min per pound at 350. Time will vary because the chicken's weight will too. Take it's weight and round it up and multiply it by 20 then divide that by 60 (min) to figure out cooking time. Average cook time for me is usually an hour to hour and a half. Example: I've got a 3.5 lb. chicken.
3.5 x 20 divided by 60 = 1.166666. Translation- An hour and 16 (let's say 15) minutes. I also always cook with a thermometer in the thick of the breast, make sure it's not hitting bones because that will throw it off. Look on the thermometer at the 180 mark and it even says poultry... I get my side dishes going at the 170-175 degree mark if they cook in about 10-14 min. You can always turn the oven off and leave the bird in if you need 2-3 min to finish up your sides. Simple starter recipe: Preheat oven 350. Place clean and empty cavity bird in 2" deep baking dish. Melt about 3/4 stick butter in sauce pan, add 1/2 teaspoon garlic salt, same for onion salt, dash pepper and a teaspoon Paprika (for browning the skin) Mix it up and pour over bird. Put thermometer in all the way, sort of angle it in to hit the thick of the breast, add one cup water & one cup red wine to bottom of dish. Baste the bird every 15 min until its final half hour of cooking time for crisp skin. Take chicken out of dish. Now let's use all that juice to make gravy. On your stove top bring juice to a boil add 1/2 cup milk to cut the grease. Boil again. Mix in separate dish about 4 tablespoons flour with about 1 cup water. Add to juices and allow a few minutes to thicken. I also add a teaspoon of Kitchen Bouquet for flavoring, however it does darken th gravy a bit. Salt and pepper to taste. You can have your flour mixture ready and waiting while the bird cooks.

Brine it first , rinse and dry bird , pre-heat oven 425F-450F deg , Salt and pepper liberally inside and out , oil lightly , put on rack in roasting pan breast side down, roast 20-30 min , turn breast side up, roast till breast reads 165F, or thigh 170F . remove from oven, Rest bird 20 min loosely tented with foil. make gravy if desired. High temp insures crispy skin, you can rub some Corn Starch into skin if you like it real crispy , and wrap wing tips in aluminum foil. And 165F is fine and safe, residual cooking will boost final temp to about 175F deg without drying the bird out..





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