How Do You Roast A (Whole) Chicken?!
Any tips?
Answers: Also, how long does it take to defrost a frozen whole chicken?
Any tips?
Defrost the chicken in a freezer bag over night in the fridge(this prevents bacterial growth/ insect borne viruses growing in/on the flesh, that can cause salmonella,etc.)
To cook the chicken (& i'm using the Metric scale here, as being an Aussie, i'm Fahrenheit Challenged....LOL)
25 minutes per 500 grams @ 180 deg C(350 deg F)
I Massage the Chicken with a nice Extra Virgin Olive Oil, then,
I like to sprinkle the skin with a bit of Hungarian paprika( it makes the skin nice & crispy) & a dash of Garlic salt. Chop 1-2 cloves of Garlic, crush & stick inside the Chicken. You can also cut an Orange or Lemon into slices & put that on the chicken instead of paprika & garlic salt, it's a nice flavour
Cook it in the oven 200c for 1 hr. Defrost for 2hrs in a room at normal temp.
Defrost the chicken for about 24hrs in the fridge.
Then roast it in a baking tin lined with foil for approx 25 mins per pound. Baste it frequently by pouring the juices from the baking tin back over the top of the chicken.
Make sure you rub it with butter and coat it with salt, pepper and ground paprika to crisp up the skin.
Enjoy!
ONE AT ONE END AND ONE AT THE OTHER HE HE
I PUT MINE IN A BAKING DISH 'N POUR
ITALIAN DREESING OVER IT THEN BAKE VERY GOOD
buy from store just make sure its not frozen,if frozen defrost for a day inside fridge
I love this recipe and its always a hit!!
Rosemary lemon butter chicken
you will need the following:
*roasting pan
*whole chicken(pounds?depending how big you want it)
* stick of butter(olive oil optional)
*lemons(2)
*rosemary leaves
*salt
*pepper(your choice of other seasoning spices)
*twine to tie the legs(when i dont have any i use alumnium foil)
preheat oven for 15min prior to even out the heat
on a 425*degree
mean while you are going to prepare the chicken
by removing all of the giblets and cleaning it out good to have an empty cavity. remove some fat with a hand knife..
inside of the chicken underneath the breast
you are going to place the 2 cut lemons
and the rosemary leaves
melt the butter
and brush all over chicken(if you dont want to use the butter try olive oil
season with salt and pepper
and place it in oven for 1hour and 15min
(it really depends on your oven,so just make sure its not burning and browning just fine:) )
i always use this recipe and everyone loves it! this goes well with mash potatoes or a good side salad or even rosemary roasted red potatoes.
enjoy;)
gas mark 4/5 for 20-30 minutes per 500g plus 20-30 minutes
in a preheated oven
make a homemade stuffing and shove that in, as well as sticking bits of rosemary into the outside, for flavour
Defrosting will be at least over night in the refridgerator.
Roasting a chicken is SUPER easy.
Take a roasting pan and throw some cut up carrots, onions, and maybe a little garlic into large pieces and put in the bottom of the pan. This is a roasting bed and it serves to keep the chicken from sitting right on the bottom of the pan and it flavors the drippings.
Wash out the chicken under running water. Take paper towel and pat it very dry inside and out. Take one whole onion and stick it in the body cavity. Use a coarse Kosher style salt and some fresh cracked pepper and sprinkle on top of the chicken right over the skin. If you want to get fancy about it, you can take a little softened butter and loosen the skin over the breast and reach under the skin to rub the butter all over the meat. Set theskin back down and put the whole chicken on top of the veggies in the pan.
Roast at 350 degrees for one hour or a bit less if it's cooking fast. It will be golden and moist and incredibly delicious.
IN AN OVEN !!!!
. Hi Ingrid,
To answer your question it all depends on the size of your chicken. Will say it's a 4 to 5 pound chicken. Defrost your chicken always in your refrigerator on a plate to catch any liquid for 48 hours. When thawed wash your chicken well under cold water. Take a paper towel and dry completely inside and out. Using fresh ground pepper and kosher salt not table salt season inside and out . In a roasting pan use chopped carrots , celery, and onions as a rack to place your chicken on. This help you make a great pan sauce. Place your chicken in preheated 350 degree oven for 2 hours and 20 minutes. Remove from oven and let rest 20 to 30 minutes,do not open oven while roasting, you need to trap the heat in the oven for constant temperature. Letting the chicken rest allows the juices to flow through out the creating a juicy chicken with crisp skin. Serve with roasted acorn squash and basil mashed potatoes. Good luck, Iknow you will enjoy.
By another chicken half the weight of the one you want to eat. Put them both in the oven at the same time. When the small one is burnt, the large one is ready.
For a med chicken 24-48 hrs in the fridge Who said 2 hrs on the counter?? That would do nothing but give bacteria a head start. You can cook it at almost any temp 350Deg> the key is 160Deg breast 170Deg thigh I cook mine at 425Deg.I think faster is juicier .Also brine first for best results. Good luck Listen to the other Chefs who are giving some first class advise on this page . You will also know who not to listen to.
place the chicken in a tray and place in the bottom of your fridge,(below all other items to lower the risk of cross-contamination), and allow to defrost naturally..approx 24 hrs.
Being a frozen chicken, check inside for a bag of giblets, if there remove and retain to make stock for your gravy.
If you have a roasting tray with a trivet place together, failing that I line the bottom of the tray with thick slices of potato.
The trivet/potato base is to cook the chicken on so that the chicken doesnt sit in its own juices and the juices collect at the bottom for use with your sauce/gravy.
Take the defrosted chicken and season the inside with salt and pepper. Then rub either softened butter or cooking oil into the outer skin. Season the outside once more then place breasts down onto the trivet. I also cook turkey this way so that the juices transfer to the breasts whilst cooking giving you moist meat. Place the chicken in the oven, (pre-heated to 200oc), and cook for approx 50mins to the kilo weight.
The average chicken should be checked after about an hour and 20 to 30 mins.
What about the basting during cooking you cry?, not neccessary as you ve cooked it upside down.
Now the chicken has almost cooked turn it up the other way.
Put your oven to its highest setting, baste the outer skin with the surrounding juices that its leaked as well as a lile softened butter; and i like to put flaked sea salt on too.
Bake quickly to golden.
Remove from oven and allow to rest for 10/15 mins before carving, this gives you time to de glaze the roasting tin for your sauce.
Never use a frozen chicken.
You don't want to know where that thing grew up, what hormones it's been pumped full of, and what kind of virulent bacteria are lying dormant inside it waiting to give you and your loved ones horrible diseases. I've had food poisoning from a frozen chicken and it is crippling. I took all the precautions, I cook a lot, I clean everything thoroughly but I got sick anyway.
Use a fresh, free-range organic chicken, or don't use chicken at all. Full stop.
As for how to roast a whole chicken, even three-star chefs can't agree on how to do it. I can cook a lot of stuff and I can tell you how to make chicken skin crispy, and also how to ensure that the bird stays moist, but I can't tell you how to get both at the same time. Only my mum knows the secret of that, and she's not telling.