I have a frozen chicken, how do i roast it!
how long does it have to left to defrost and what temperature and for how long does it need to be in the ovenWww@FoodAQ@Com
Answers:
I'd defrost overnight in the fridge!.
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges (optional)
Olive oil
Preheat the oven to 425 degrees F!.
Remove the chicken giblets!. Rinse the chicken inside and out!. Remove any excess fat and leftover pin feathers and pat the outside dry!. Liberally salt and pepper the inside of the chicken!. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic!. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper!. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken!. Place the onions, carrots, and fennel in a roasting pan!. Toss with salt, pepper, 20 sprigs of thyme, and olive oil!. Spread around the bottom of the roasting pan and place the chicken on top!.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh!. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes!. Slice the chicken onto a platter and serve it with the vegetables!.
--Ina Garten
Www@FoodAQ@Com
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges (optional)
Olive oil
Preheat the oven to 425 degrees F!.
Remove the chicken giblets!. Rinse the chicken inside and out!. Remove any excess fat and leftover pin feathers and pat the outside dry!. Liberally salt and pepper the inside of the chicken!. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic!. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper!. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken!. Place the onions, carrots, and fennel in a roasting pan!. Toss with salt, pepper, 20 sprigs of thyme, and olive oil!. Spread around the bottom of the roasting pan and place the chicken on top!.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh!. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes!. Slice the chicken onto a platter and serve it with the vegetables!.
--Ina Garten
Www@FoodAQ@Com
Here are some guidelines for thawing your chicken!.
Refrigerator -
Thawing Time: 5 hours per pound (Recommended Method) Thawing chicken in the refrigerator is the slowest but safest method you can use!. The temperature of the refrigerator should be maintained at 35°F to 40°F to discourage growth of harmful organisms as the chicken thaws!. Leave the chicken wrapped and place on a platter or a tray to catch the drippings as it thaws!.
Cold Water
Thawing Time: 1 hour per pound Thawing the chicken in cold water is a faster method than thawing in the refrigerator, but the proper precautions must be taken when using this thawing method!. Fill the sink with enough cold tap water to cover the chicken and place the wrapped chicken in the water!. The water should be changed every 30 minutes!. Do not use warm water, even though it will thaw the chicken faster, it will also cause the growth of bacteria!. Do not use this sink for other purposes during thawing period and be sure the thawing water does not splash onto other preparation surfaces or food!. Once the chicken is thawed, remove it from the sink and clean all utensils and surfaces affected during the thawing period with hot water and soap!.
Microwave
See manual for defrosting times Thawing chicken in a microwave is a quick method but is not recommended because of the difficulty in determining the proper defrosting time!. Defrosting times vary according to different microwaves and according to the form of chicken (whole or pieces) you are thawing!. Chicken should be loosely wrapped during microwaving!. Generally it is best to start out by microwaving at a defrost or medium-low setting for 2 minutes and then letting the chicken stand for 2 minutes before checking progress!. Turn the chicken and repeat this procedure if needed, being carefully that the meat does not start to cook!. Thawing large items in the microwave does not work well and should be avoided, if possible!.
Other Thawing Guidelines
Be sure the chicken, particularly a large whole bird, is defrosted thoroughly to ensure proper cooking!. Place a hand inside the cavity of the chicken to check for ice crystals!. If there are any present, more thawing time is needed!.
Thawed chicken should be cooked as soon as possible!. If not using immediately, store in the refrigerator and use within 24 hours of thawing!.
Remove the giblets from the cavity of a whole chicken as thawing allows!.
It is safe to refreeze chicken once it has been cooked but some of its quality will be lost!.
While thawing, be sure that drippings do not contaminate other food or preparation surfaces!.
And here is the BEST roasted chicken recipe I've ever had!. You can use any herbs you like or have on hand!. Herbs work best, but dried ones will do in a pinch!. A meat thermometer is a must when roasting to ensure you cook the meat to the rigth temperature, but don't overcook it!.
5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
10 sage leaves, picked and finely chopped, about 2 tablespoons
3 cloves garlic, smashed and finely chopped
Pinch red pepper flakes
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 (3 to 3 1/2-pound) whole chickens
Kosher salt
1 large or 2 small onions, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
2 bay leaves
1 bundle thyme, about 10 sprigs tied together with string
4 cups rich chicken stock
1 1/2 cups dry white wine
Special equipment: butcher's twine
Preheat oven to 450 degrees F!.
In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil!. Season generously with salt!. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket!. Schmear the herb paste under the skin of both chickens!. Use all of the paste and try to distribute evenly!. Drizzle each chicken with more olive oil and massage the skin!. The idea here is to lube them up like suntan lotion!. This will really help to get a nice brown crispy skin!. Sprinkle each chicken generously with salt!. Truss each chicken!.
Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching!. Usually a 9 by 13-inch roasting pan will be perfect!. Add 2 cups of chicken stock and season generously with salt!. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven!.
Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown!. Lower the heat to 375 degrees F and continue roasting!. After another 15 minutes, remove the chickens from the oven and turn over!. At this point check the level of liquid in the roasting pan!. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven!. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over!. Return the chickens to the oven for the final 15 minutes of cooking!. During this time the skin on the chickens should be very brown and crispy!. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast!. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading!.) The thermometer should read between 160 and 170 degrees F!. When cooking poultry in general the rule is 17 minutes per pound!. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature!.
When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil!. Let sit for at least 10 to 15 minutes before carving!.
After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid!. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan!. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half!. Add the remaining chicken stock and taste!. Add salt if needed- you probably will need salt!. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not!. I myself, am not a strainer!. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel!.
To carve the chickens: Cut off the twine!. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket!. This is also a sign that the chicken is cooked properly!. Separate the thigh and drumstick!. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage!. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy!.
Www@FoodAQ@Com
Refrigerator -
Thawing Time: 5 hours per pound (Recommended Method) Thawing chicken in the refrigerator is the slowest but safest method you can use!. The temperature of the refrigerator should be maintained at 35°F to 40°F to discourage growth of harmful organisms as the chicken thaws!. Leave the chicken wrapped and place on a platter or a tray to catch the drippings as it thaws!.
Cold Water
Thawing Time: 1 hour per pound Thawing the chicken in cold water is a faster method than thawing in the refrigerator, but the proper precautions must be taken when using this thawing method!. Fill the sink with enough cold tap water to cover the chicken and place the wrapped chicken in the water!. The water should be changed every 30 minutes!. Do not use warm water, even though it will thaw the chicken faster, it will also cause the growth of bacteria!. Do not use this sink for other purposes during thawing period and be sure the thawing water does not splash onto other preparation surfaces or food!. Once the chicken is thawed, remove it from the sink and clean all utensils and surfaces affected during the thawing period with hot water and soap!.
Microwave
See manual for defrosting times Thawing chicken in a microwave is a quick method but is not recommended because of the difficulty in determining the proper defrosting time!. Defrosting times vary according to different microwaves and according to the form of chicken (whole or pieces) you are thawing!. Chicken should be loosely wrapped during microwaving!. Generally it is best to start out by microwaving at a defrost or medium-low setting for 2 minutes and then letting the chicken stand for 2 minutes before checking progress!. Turn the chicken and repeat this procedure if needed, being carefully that the meat does not start to cook!. Thawing large items in the microwave does not work well and should be avoided, if possible!.
Other Thawing Guidelines
Be sure the chicken, particularly a large whole bird, is defrosted thoroughly to ensure proper cooking!. Place a hand inside the cavity of the chicken to check for ice crystals!. If there are any present, more thawing time is needed!.
Thawed chicken should be cooked as soon as possible!. If not using immediately, store in the refrigerator and use within 24 hours of thawing!.
Remove the giblets from the cavity of a whole chicken as thawing allows!.
It is safe to refreeze chicken once it has been cooked but some of its quality will be lost!.
While thawing, be sure that drippings do not contaminate other food or preparation surfaces!.
And here is the BEST roasted chicken recipe I've ever had!. You can use any herbs you like or have on hand!. Herbs work best, but dried ones will do in a pinch!. A meat thermometer is a must when roasting to ensure you cook the meat to the rigth temperature, but don't overcook it!.
5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
10 sage leaves, picked and finely chopped, about 2 tablespoons
3 cloves garlic, smashed and finely chopped
Pinch red pepper flakes
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 (3 to 3 1/2-pound) whole chickens
Kosher salt
1 large or 2 small onions, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
2 bay leaves
1 bundle thyme, about 10 sprigs tied together with string
4 cups rich chicken stock
1 1/2 cups dry white wine
Special equipment: butcher's twine
Preheat oven to 450 degrees F!.
In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil!. Season generously with salt!. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket!. Schmear the herb paste under the skin of both chickens!. Use all of the paste and try to distribute evenly!. Drizzle each chicken with more olive oil and massage the skin!. The idea here is to lube them up like suntan lotion!. This will really help to get a nice brown crispy skin!. Sprinkle each chicken generously with salt!. Truss each chicken!.
Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching!. Usually a 9 by 13-inch roasting pan will be perfect!. Add 2 cups of chicken stock and season generously with salt!. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven!.
Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown!. Lower the heat to 375 degrees F and continue roasting!. After another 15 minutes, remove the chickens from the oven and turn over!. At this point check the level of liquid in the roasting pan!. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven!. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over!. Return the chickens to the oven for the final 15 minutes of cooking!. During this time the skin on the chickens should be very brown and crispy!. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast!. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading!.) The thermometer should read between 160 and 170 degrees F!. When cooking poultry in general the rule is 17 minutes per pound!. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature!.
When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil!. Let sit for at least 10 to 15 minutes before carving!.
After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid!. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan!. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half!. Add the remaining chicken stock and taste!. Add salt if needed- you probably will need salt!. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not!. I myself, am not a strainer!. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel!.
To carve the chickens: Cut off the twine!. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket!. This is also a sign that the chicken is cooked properly!. Separate the thigh and drumstick!. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage!. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy!.
Www@FoodAQ@Com
submerge the chicken in cold water to defrost for about 1 hour!. then put it in a roasting pan with whatever you want, potatoes, carrots, onions put what ever seasoning on it you like, add 1/2 cup of water to pan, cover with foil and put in a 375 oven for about 1 1/2 hours!.!.!.!.!.!.!.!.!.yummy good luck
Www@FoodAQ@Com
Www@FoodAQ@Com
I should be defrosted in the fridge overnight!. If you don't have the time you can defrost under cold running water!. Roasting times vary with the weight of the chicken!. Usually 20-25 minutes per pound at about 350F!.Www@FoodAQ@Com
Defrost in cold water, it might take up to 2 hours!. Here is my recipe for Roasted Chicken, fantastic seasonings!.
http://www!.cooking-is-easy-and-fun!.com/R!.!.!.Www@FoodAQ@Com
http://www!.cooking-is-easy-and-fun!.com/R!.!.!.Www@FoodAQ@Com
just take it out and put it out to melt !.
if it is sunny out out it the sun maybe you can put in the cinch
and put the hot water on !.Www@FoodAQ@Com
if it is sunny out out it the sun maybe you can put in the cinch
and put the hot water on !.Www@FoodAQ@Com