Oh No, Not Another Roasted Chicken!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
6 years ago
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plllog
6 years agolast modified: 6 years agoRelated Discussions
SOS-Roasted Chicken advice
Comments (12)I prefer high heat roasting too, it's a lot juicier. 425 at least, usually 450-500 From the cooking forum Ann T You can trust this recipe! Preheat oven to 500°F TOTAL Roasting time 50 ~ 60 minutes Simplest Roast Chicken Serves 2 to 4 Here it is, the recipe that started the book. If there is no lemon, garlic, or butter on hand, roast the chicken without them. Or play. Use peeled shallots or a small onion, quartered. Add some leaves from the top of a bunch of celery, a couple of sage leaves, or a Bay leaf. Try a few juice orange or blood orange wedges. Vary the deglazing liquid to change the flavor of the gravy or to match what's in the bird. Basic Chicken Stock-or canned-is the starting point, but use part wine-whatever is left over, red or white-or a little vermouth. Make one third of the liquid orange juice if oranges are in the bird. This is not astrophysics. Have fun. Place rack on second level from bottom of oven. heat oven to 500°E Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for Basic Chicken Stock. Reserve chicken livers for another use. Stuff the cavity of the chicken with the lemon, garlic, and butter. if using. Season the cavity and skin with salt and pepper. Place the chicken in a 12 x 8 x I 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. Alter the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking. Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out and into the pan. Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat. Entered by ann_t...See MoreDo you turn your chicken when roasting?
Comments (28)I did initially, breast side down, then midway through baking breast side up. Stopped doing that as it's something of a hassle and the chickens were fine... but last time I did turn it - my personal experience was that it was far more moist throughout - I had forgotten how much more, and makes for better leftovers, but that's just my opinion. I do cook mine in a CSO (cuisinart steam oven), and still have to cover the breast area with foil so it won't get too dark. Islay, my DH wants to marry you ; ) Bacon. I think that's all I need to say : )...See Morebulk roasting chicken parts
Comments (34)Nanny, there are a ton of variables, including size/weight of chicken, quantity, thickness of pan, oven, moisture, etc. Boneless cooks much faster, and I think a cooler oven might be better for skinless. If the point of skinless is to reduce the fat, then oil isn't a great addition. Steam might help a lot. Put a dish of water next to or beneath the chicken pan, or put the chicken on a rack in the pan and put some water (or stock or wine) in the bottom. Do you have a temperature probe? That might help with the timing--I can never make them work for me, but many people do very well with that. If not, just set your oven for the minimum amount of time you think you'll need, use your meat thermometer (or cut into one) to check the temperature, give them a few more minutes if needed, repeat. Once you know the total number of minutes for opening the door and checking, the next time, you can undershoot that a bit for your starting temperature, and eventually you'll know exactly the time and temperature you need given your birds, equipment, etc. And you'll develop an instinct for if the pieces are a bit bigger or a bit smaller and how much adjustment you need to make....See Moreroasted sticky chicken question
Comments (16)I don't care what Bon Appetit says. When I first got meat thermometers, I tried the suggested temperatures and was unhappy with the results. The chickens themselves might make a difference. I find the high 170's makes for more tender and pleasant chicken, still juicy and nicely hot, and when it's just barely cooked it's tough. I cook chickens to that temperature when they're going to be frozen and rewarmed....See MoreUser
6 years agofawnridge (Ricky)
6 years agoannie1992
6 years agofoodonastump
6 years agolast modified: 6 years agoplllog
6 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
6 years agoplllog
6 years ago
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