How do I roast a whole chicken?!
Answers:
Here are some easy step by step instructions for you Joseph !.!.!.!.!.!.!. = )
First, it's a good idea to have a roasting pan and a rack so that heat circulates evenly!. If you don't have these, you can use a heavy rimmed baking sheet, also called a baker's half-sheet!.
Remove giblets from inside of the chicken cavity!. Rinse the chicken and dry it thoroughly, inside and out, with paper towels!.
You can do a number of things to add flavor!. Try rubbing herbed butter or herbs and olive oil in the cavity and on the outside!. To add flavor under the skin, find an area on the side of the breast where the skin can be lifted easily to create a space!. Slide two to three fingertips between the chicken breast skin and meat and move from side to side to loosen (the skin stretches easily but be careful to move slowly to prevent tears); put butter, herbs, or lemon slices under the skin!. Or you can stuff the cavity with any combination of spices, herb sprigs, garlic cloves (slightly smashed to release flavor), and lemon quarters!.
Some cooks prefer to truss a raw chicken before cooking-tie it with kitchen twine to bring the legs together and secure a compact shape and even cooking!. Trussing makes the chicken look neater, but it isn't necessary!.
Chicken breasts cook faster than the dark meat of the thighs!. To slow them down, try this trick: Make a 2-layer sheet of foil into the shape of a trapezoid (like a triangle but with the top point cut off)!. Butter one side of the foil and use it to cover the breasts of the chicken for the first 15 minutes of cooking!. Total cooking time is about 50 minutes for a roasted chicken!.
When the meat is pierced with a fork, the juices should run clear!. The best way to know when the chicken is finished is with an instant-read thermometer; it should read 170°F when stuck into the thickest part of the thigh!.
Ideally, you want to carve on a cutting board with a channel to catch juices!.
Put a long fork into the cavity to hold the chicken steady!.
Slice through the skin that connects the thigh and the breast, then cut down as far as you can, pushing the thigh away with the side of the knife!. Look for the joint where the thigh connects to the backbone!. The key is to cut through the place where those joints meet, and not through the bone!. Once you have cut the thigh away from the body, you can also cut the drumstick away from the thigh!. Again, try to cut where the joints meet!. Repeat on the other side!.
To remove a wing, lift it away from the body and slice where the wing naturally pulls away from the body!. Once you have found the joint, try to cut where it meats the backbone!. Poultry shears can sometimes be useful!. Repeat on the other wing!.
To cut breast meat away from the bone, slide your knife along the side of the breast bone as close as possible to the bone, and push the meat away with the side of your knife!. Repeat on the other side!.Www@FoodAQ@Com
First, it's a good idea to have a roasting pan and a rack so that heat circulates evenly!. If you don't have these, you can use a heavy rimmed baking sheet, also called a baker's half-sheet!.
Remove giblets from inside of the chicken cavity!. Rinse the chicken and dry it thoroughly, inside and out, with paper towels!.
You can do a number of things to add flavor!. Try rubbing herbed butter or herbs and olive oil in the cavity and on the outside!. To add flavor under the skin, find an area on the side of the breast where the skin can be lifted easily to create a space!. Slide two to three fingertips between the chicken breast skin and meat and move from side to side to loosen (the skin stretches easily but be careful to move slowly to prevent tears); put butter, herbs, or lemon slices under the skin!. Or you can stuff the cavity with any combination of spices, herb sprigs, garlic cloves (slightly smashed to release flavor), and lemon quarters!.
Some cooks prefer to truss a raw chicken before cooking-tie it with kitchen twine to bring the legs together and secure a compact shape and even cooking!. Trussing makes the chicken look neater, but it isn't necessary!.
Chicken breasts cook faster than the dark meat of the thighs!. To slow them down, try this trick: Make a 2-layer sheet of foil into the shape of a trapezoid (like a triangle but with the top point cut off)!. Butter one side of the foil and use it to cover the breasts of the chicken for the first 15 minutes of cooking!. Total cooking time is about 50 minutes for a roasted chicken!.
When the meat is pierced with a fork, the juices should run clear!. The best way to know when the chicken is finished is with an instant-read thermometer; it should read 170°F when stuck into the thickest part of the thigh!.
Ideally, you want to carve on a cutting board with a channel to catch juices!.
Put a long fork into the cavity to hold the chicken steady!.
Slice through the skin that connects the thigh and the breast, then cut down as far as you can, pushing the thigh away with the side of the knife!. Look for the joint where the thigh connects to the backbone!. The key is to cut through the place where those joints meet, and not through the bone!. Once you have cut the thigh away from the body, you can also cut the drumstick away from the thigh!. Again, try to cut where the joints meet!. Repeat on the other side!.
To remove a wing, lift it away from the body and slice where the wing naturally pulls away from the body!. Once you have found the joint, try to cut where it meats the backbone!. Poultry shears can sometimes be useful!. Repeat on the other wing!.
To cut breast meat away from the bone, slide your knife along the side of the breast bone as close as possible to the bone, and push the meat away with the side of your knife!. Repeat on the other side!.Www@FoodAQ@Com
Easy Oven Roasted Chicken
Ingredients:
1 broiler/fryer chicken (3-4 pounds)
1 medium potato, sliced
1 medium onion, sliced into 8 wedges
2 medium carrots, peeled and sliced into 1/2-inch pieces
1 garlic clove, pressed
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
salt and ground black pepper to taste
1/2 cup water
Directions:
1!. Preheat oven to 400°F!. Rinse chicken and pat dry with paper towel;
place in Deep Dish Baker breast side up!. Slice potato, onion and
carrots with Crinkle Cutter!. Place vegetables around chicken!.
2!. Combine garlic, oil, thyme, rosemary, salt and black pepper in
Small Batter Bowl!. Brush over chicken using Pastry Brush!. Pour water
over vegetables!. Cover with Baking Bowl!.
3!. Bake 1-1 1/4 hours or until Pocket Thermometer inserted in the
thickest part of the thigh reads 165°-170°F!. Remove Baking Bowl during
last 15-20 minutes of baking to allow chicken to brown!. Let stand 10
minutes before carving!.
Yield: 4-6 servings
Famous Dave's Country Roast Chicken
Source: Dave Anderson - Famous Dave's
Roast Chicken Seasoning
1/2 cup kosher salt
1/2 cup paprika
1/2 cup lemon pepper
1/2 cup Mrs!. Dash original blend
Mix all ingredients!. Store in a covered container!.
Roast Chicken
1 (6 pound) roasting chicken
2 (16 ounce) bottles Italian dressing
1 (8 ounce) bottle lemon juice
1/3 cup Roast Chicken Seasoning
Place the chicken in a 2-gallon sealable plastic bag!. Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat!. Marinate in refrigerator for 3 hours, turning every 30 minutes!.
Remove chicken from bag and drain!. Season generously with 1/3 cup Roast Chicken Seasoning!. Preheat the oven to 375 degrees F!. Arrange chicken on a rack in a baking pan!. Tent loosely with foil!. Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180 degrees F, removing the tent 20 minutes before the end of baking process!. Let stand for 10 minutes before carving!.
Yields 6 to 8 servings!.Www@FoodAQ@Com
Ingredients:
1 broiler/fryer chicken (3-4 pounds)
1 medium potato, sliced
1 medium onion, sliced into 8 wedges
2 medium carrots, peeled and sliced into 1/2-inch pieces
1 garlic clove, pressed
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
salt and ground black pepper to taste
1/2 cup water
Directions:
1!. Preheat oven to 400°F!. Rinse chicken and pat dry with paper towel;
place in Deep Dish Baker breast side up!. Slice potato, onion and
carrots with Crinkle Cutter!. Place vegetables around chicken!.
2!. Combine garlic, oil, thyme, rosemary, salt and black pepper in
Small Batter Bowl!. Brush over chicken using Pastry Brush!. Pour water
over vegetables!. Cover with Baking Bowl!.
3!. Bake 1-1 1/4 hours or until Pocket Thermometer inserted in the
thickest part of the thigh reads 165°-170°F!. Remove Baking Bowl during
last 15-20 minutes of baking to allow chicken to brown!. Let stand 10
minutes before carving!.
Yield: 4-6 servings
Famous Dave's Country Roast Chicken
Source: Dave Anderson - Famous Dave's
Roast Chicken Seasoning
1/2 cup kosher salt
1/2 cup paprika
1/2 cup lemon pepper
1/2 cup Mrs!. Dash original blend
Mix all ingredients!. Store in a covered container!.
Roast Chicken
1 (6 pound) roasting chicken
2 (16 ounce) bottles Italian dressing
1 (8 ounce) bottle lemon juice
1/3 cup Roast Chicken Seasoning
Place the chicken in a 2-gallon sealable plastic bag!. Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat!. Marinate in refrigerator for 3 hours, turning every 30 minutes!.
Remove chicken from bag and drain!. Season generously with 1/3 cup Roast Chicken Seasoning!. Preheat the oven to 375 degrees F!. Arrange chicken on a rack in a baking pan!. Tent loosely with foil!. Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180 degrees F, removing the tent 20 minutes before the end of baking process!. Let stand for 10 minutes before carving!.
Yields 6 to 8 servings!.Www@FoodAQ@Com
This is the method I use at work!. It is similar to how you might do a roast!. The chicken comes out very flavorful!.
The giblets are usually inside the cavity!. Remove them and set aside(you can use these either in the broth or to help make gravy) Rinse the bird!. Rub the outside & inside with Kosher salt, though any salt will do in a pinch(no pun intended)!. You can add ANY other seasoning you like such as pepper, cajun, Old Bay, etc!. This will only enhance the flavor of the chicken!.
If the legs are not already tied, tie them together(this step is not completely necessary)!. I use bacon at home!. Place the bird in a baking pan at least 1!.5" deep!. At this point put the giblets into the pan(spread them around)if you don't intend to use them later!. Add some chicken stock, or if you don't have any, make some buy mixing chicken bullion or base with water to taste!. Worst case scenario, you can just use water(just remember to add some x-tra salt & pepper to the water)!. Add the broth to the pan(leaving enough room that it will not spill when moved)!.
Bake in the oven @ 350 (yes 350) until the legs can be easily pulled from the bird, or an internal temp of 180!.
An optional step: I like to add some veggies such as chopped onion(skins & all), celery, and carrots to the broth!.
UPDATE:
Use the broth afterwards to make gravy!. It makes the BEST gravy in the world!.Www@FoodAQ@Com
The giblets are usually inside the cavity!. Remove them and set aside(you can use these either in the broth or to help make gravy) Rinse the bird!. Rub the outside & inside with Kosher salt, though any salt will do in a pinch(no pun intended)!. You can add ANY other seasoning you like such as pepper, cajun, Old Bay, etc!. This will only enhance the flavor of the chicken!.
If the legs are not already tied, tie them together(this step is not completely necessary)!. I use bacon at home!. Place the bird in a baking pan at least 1!.5" deep!. At this point put the giblets into the pan(spread them around)if you don't intend to use them later!. Add some chicken stock, or if you don't have any, make some buy mixing chicken bullion or base with water to taste!. Worst case scenario, you can just use water(just remember to add some x-tra salt & pepper to the water)!. Add the broth to the pan(leaving enough room that it will not spill when moved)!.
Bake in the oven @ 350 (yes 350) until the legs can be easily pulled from the bird, or an internal temp of 180!.
An optional step: I like to add some veggies such as chopped onion(skins & all), celery, and carrots to the broth!.
UPDATE:
Use the broth afterwards to make gravy!. It makes the BEST gravy in the world!.Www@FoodAQ@Com
1!. Wash the chicken!.
2!. Clean out the inside!.
3!. Rub chicken with sea salt or Kosher salt!.
4!. Tuck the wings!.!.
5!. Season as desired!.
a!. it is good to stuff the chicken with any combination of carrots, potatoes, rosemary, garlic, onions, celery, lemon and/or placing them around the bird!.
5!. Place in baking pan breast side up!.
a!. 325 degrees F for chicken 3-3!.5 lbs for 2-2!.5 hours!.
b!. 375 degrees F for chicken 3-3!.5 lbs for 1!.75-2 hours!.
Another option is to stand the chicken up on a beer can with some beer inside (about 1!.4 can)!. Cook at the same temperature!.Www@FoodAQ@Com
2!. Clean out the inside!.
3!. Rub chicken with sea salt or Kosher salt!.
4!. Tuck the wings!.!.
5!. Season as desired!.
a!. it is good to stuff the chicken with any combination of carrots, potatoes, rosemary, garlic, onions, celery, lemon and/or placing them around the bird!.
5!. Place in baking pan breast side up!.
a!. 325 degrees F for chicken 3-3!.5 lbs for 2-2!.5 hours!.
b!. 375 degrees F for chicken 3-3!.5 lbs for 1!.75-2 hours!.
Another option is to stand the chicken up on a beer can with some beer inside (about 1!.4 can)!. Cook at the same temperature!.Www@FoodAQ@Com
Dry it well!. Season as you like and roast at 425 for 1 hour!.Www@FoodAQ@Com