How to cook Roast Chicken?!
Answers:
The best chicken is brined, resulting in a moist, juicy bird!. Here is a recipe:
Brined Chicken with Au Jus:
1 cup kosher salt (or 1/2 cup iodized or plain salt)
1 quart hot water
3 quarts cold water
1 (6 1/2 pound) whole chicken, giblets reserved for another use
2 tablespoons unsalted butter, at room temperature
fresh ground black pepper, to taste
4 sprigs fresh thyme
4 springs fresh rosemary sprigs
1 small yellow onion, coarsely chopped
1 small carrot, coarsely chopped
1 small celery stalk, coarsely chopped
FOR THE WINE JUS:
1/2 cup white wine, crisp, dry white wine, such as Sauvignon Blanc
1 cup chicken stock
1 tablespoon unsalted butter, chilled
salt and fresh ground black pepper, to taste
In a plastic container or stainless-steel bowl large enough to hold the chicken, stir and dissolve the salt in the hot water!. Add the cold water and stir!. Rinse the chicken, then submerge it in the brine!. Cover and refrigerate for 1 to 4 hours, the longer the better!.
Preheat an oven to 400 degrees F!.
Remove the chicken from the brine and pat dry with paper towels!. Rub with the butter and season inside and out with pepper!. Place the thyme and rosemary sprigs in the cavity!.
Place the chicken on its side on a V-shaped rack in a roasting pan!. Roast for 30 minutes!. Turn the chicken on its other side and roast for 30 minutes more!. Turn the chicken on its back and place the onion, carrot and celery in the cavity!. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 45 minutes more!. Pour the juices from the chicken cavity into the pan and transfer the chicken to a warmed platter!. Cover loosely with aluminum foil and let rest for 10 to 15 minutes!.
Meanwhile, make the wine jus!. Strain the cooking juices into a bowl!. Skim off any visible fat from the surface and pour the juices back into the roasting pan!. Set the pan on 2 burners over medium-high heat!. Add the wine and boil until reduced by half, about 1 minute!. Add the stock and boil until the liquid is reduced to 1/2 cup, about 6 minutes!. Remove from the heat and whisk in the butter!. Season with salt and pepper!. Pour the jus into a sauceboat!.
Carve the chicken and serve hot with the wine jus!.
Accompany the chicken with roasted mixed vegetables, such as potatoes, carrots and onions!.
The optimum soaking time for a large roasting chicken is 4 hours, but even a shorter time in the brine will make a flavorful difference!.
Servings: 8Www@FoodAQ@Com
Brined Chicken with Au Jus:
1 cup kosher salt (or 1/2 cup iodized or plain salt)
1 quart hot water
3 quarts cold water
1 (6 1/2 pound) whole chicken, giblets reserved for another use
2 tablespoons unsalted butter, at room temperature
fresh ground black pepper, to taste
4 sprigs fresh thyme
4 springs fresh rosemary sprigs
1 small yellow onion, coarsely chopped
1 small carrot, coarsely chopped
1 small celery stalk, coarsely chopped
FOR THE WINE JUS:
1/2 cup white wine, crisp, dry white wine, such as Sauvignon Blanc
1 cup chicken stock
1 tablespoon unsalted butter, chilled
salt and fresh ground black pepper, to taste
In a plastic container or stainless-steel bowl large enough to hold the chicken, stir and dissolve the salt in the hot water!. Add the cold water and stir!. Rinse the chicken, then submerge it in the brine!. Cover and refrigerate for 1 to 4 hours, the longer the better!.
Preheat an oven to 400 degrees F!.
Remove the chicken from the brine and pat dry with paper towels!. Rub with the butter and season inside and out with pepper!. Place the thyme and rosemary sprigs in the cavity!.
Place the chicken on its side on a V-shaped rack in a roasting pan!. Roast for 30 minutes!. Turn the chicken on its other side and roast for 30 minutes more!. Turn the chicken on its back and place the onion, carrot and celery in the cavity!. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 45 minutes more!. Pour the juices from the chicken cavity into the pan and transfer the chicken to a warmed platter!. Cover loosely with aluminum foil and let rest for 10 to 15 minutes!.
Meanwhile, make the wine jus!. Strain the cooking juices into a bowl!. Skim off any visible fat from the surface and pour the juices back into the roasting pan!. Set the pan on 2 burners over medium-high heat!. Add the wine and boil until reduced by half, about 1 minute!. Add the stock and boil until the liquid is reduced to 1/2 cup, about 6 minutes!. Remove from the heat and whisk in the butter!. Season with salt and pepper!. Pour the jus into a sauceboat!.
Carve the chicken and serve hot with the wine jus!.
Accompany the chicken with roasted mixed vegetables, such as potatoes, carrots and onions!.
The optimum soaking time for a large roasting chicken is 4 hours, but even a shorter time in the brine will make a flavorful difference!.
Servings: 8Www@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
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 GartenWww@FoodAQ@Com
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
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 GartenWww@FoodAQ@Com
Roast Chicken and Potatoes
Ingredients:
1 good quality whole chicken
Sea salt and freshly ground black pepper
1 large lemon
5 cloves garlic
Fresh thyme
Olive oil
Fresh rosemary (leaves only)
Potatoes (for roasting)
Directions:
Step 1 - Rinse the chicken and pat dry with a paper towel!. Rub the chicken inside and out with sea salt and black pepper!. If possible do this a few hours before cooking!. Cover chicken and place back in refrigerator until time to cook!. This will make the meat really tasty!.
Step 2 - Before cooking chicken, bring a large pot of salted water to a boil!. Peel and cut potatoes into golf size pieces and put them in boiling water along with the whole lemon and whole garlic cloves!. Boil potatoes for 12 minutes (no longer)!. Drain well!. Remove lemon and garlic and set aside!. Toss the potatoes in the colander a few times to give them a rough outer edge!. This will make crispier potatoes!. Set aside!.
Step 3 - Take the chicken and gently pull breast skin back and pour a little olive oil between skin and breast meat!. Rub remainder of chicken inside and out with olive oil!. Take the whole lemon and carefully pierce a few times!. Place the whole pierced lemon, garlic cloves and few sprigs of fresh thyme into the cavity of the chicken!. Take another few sprigs of thyme and place them between the skin and breast meat!. Place chicken on roasting tray and cook at 350F for about 45 minutes!. Remove chicken to plate!.
Step 4 -Take the potatoes and rosemary leaves and toss them around in the tray with the chicken fat drippings!. Sprinkle with salt!. Make a gap in center of potatoes and place chicken back in tray!. Cook for a further 45 minutes or until the chicken is cooked and potatoes are golden!.
Step 5 - Take chicken out of oven and remove lemon, thyme and garlic from cavity and discard!. Carve roast chicken and serve with roasted potatoes and fresh garden salad!.Www@FoodAQ@Com
Ingredients:
1 good quality whole chicken
Sea salt and freshly ground black pepper
1 large lemon
5 cloves garlic
Fresh thyme
Olive oil
Fresh rosemary (leaves only)
Potatoes (for roasting)
Directions:
Step 1 - Rinse the chicken and pat dry with a paper towel!. Rub the chicken inside and out with sea salt and black pepper!. If possible do this a few hours before cooking!. Cover chicken and place back in refrigerator until time to cook!. This will make the meat really tasty!.
Step 2 - Before cooking chicken, bring a large pot of salted water to a boil!. Peel and cut potatoes into golf size pieces and put them in boiling water along with the whole lemon and whole garlic cloves!. Boil potatoes for 12 minutes (no longer)!. Drain well!. Remove lemon and garlic and set aside!. Toss the potatoes in the colander a few times to give them a rough outer edge!. This will make crispier potatoes!. Set aside!.
Step 3 - Take the chicken and gently pull breast skin back and pour a little olive oil between skin and breast meat!. Rub remainder of chicken inside and out with olive oil!. Take the whole lemon and carefully pierce a few times!. Place the whole pierced lemon, garlic cloves and few sprigs of fresh thyme into the cavity of the chicken!. Take another few sprigs of thyme and place them between the skin and breast meat!. Place chicken on roasting tray and cook at 350F for about 45 minutes!. Remove chicken to plate!.
Step 4 -Take the potatoes and rosemary leaves and toss them around in the tray with the chicken fat drippings!. Sprinkle with salt!. Make a gap in center of potatoes and place chicken back in tray!. Cook for a further 45 minutes or until the chicken is cooked and potatoes are golden!.
Step 5 - Take chicken out of oven and remove lemon, thyme and garlic from cavity and discard!. Carve roast chicken and serve with roasted potatoes and fresh garden salad!.Www@FoodAQ@Com
Wash and then pat dry the chicken!. Zest a lemon, and chop the peel finely!. Mix with some Chinese five spice and a little olive oil!. Put the body of the lemon inside the cavity with some mixed herbs!. Rub the lemon/five spice/oil mix over the chicken and roast in a medium oven (about 180 degrees)!. Use the juices to make a gravy, serve with potatoes par boiled then roasted in duck or goose fat, slice some spring greens, put in a hot wok with a little oil in it, sprinkle some five spice and Thai fish sauce over it, stir it round, then put the heat right down, cover ans sweat for 5 minutes!. Delicious!Www@FoodAQ@Com
wash chicken and pat dry!. season inside and outside with salt and pepper then rub butter under skin and then all over outside of skin!. place in pan with roasting rack if you have one and roast at 400 degress for 25 minutes then lower to 350 and roast for 45-60 minutes longer depending how big it isWww@FoodAQ@Com