How To Cook A Whole Baked Chicken Food

TENDER BAKED WHOLE CHICKEN RECIPE-JUST 5 INGREDIENTS

Steps:

• Heat the oven to 350 degrees F.
• Melt about ¼ cup (half the stick) of butter in your microwave or a small saucepan on the stovetop.
• Place the chicken in a roasting pan or a basic pyrex baking dish. Drizzle the butter over the top of the chicken and rub the butter over the surface of the chicken.
• Sprinkle on the salt, pepper, sage, and rosemary and rub onto the chicken, inside and out.
• Place the remaining ¼ cup (half a stick) butter in the cavity of the chicken.
• Now here's where things get interesting: you can either place your chicken breast down, as I did, or breast up, as many people like to do. I personally prefer putting mine breast down, because all the juices soak downwards into the meat and make the breast meat very tender. Others prefer to put theirs breast up because it gives the breast meat a beautiful golden crust. You make trade-offs either way, so take your pick.
• Anyway, put your chicken in the oven and cook for about 1 1/4 to 1 1/2 hours, until a thermometer stuck into the center of the meatiest part reads about 180 degrees F (cooking time will vary depending on how big your chicken is, so go by temp check)! Remove from oven and rest 15 minutes before slicing the chicken. Serve in the pan to allow the chicken to absorb the juices in the pan.
• Enjoy.

HOW TO COOK A WHOLE BAKED CHICKEN

Steps:

• Preheat the oven to 425 degrees and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt, and pepper. Adjust seasoning as needed.
• Pat the chicken dry, then gently pull up the skin and rub half of the butter mixture underneath the skin. Rub the remaining half of the butter mixture over the chicken, then sprinkle with salt and pepper.
• Generously season the cavity of the chicken with salt and pepper then stuff with 2 lemon halves, 1/2 head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Tie legs with cooking twine and tuck the wings under bird.
• Place chicken in a roasting pan or high-sided large skillet breast-side-up with the remaining onion, garlic, lemons, and herbs, then add the chicken broth. Roast for 1 hour or until the breast is firm and the chicken is turning golden brown. If the chicken is turning too dark, gently cover with a loose piece of foil and roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 165 degrees and juices are running clear.
• Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.

PERFECT ROAST CHICKEN

Steps:

• 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.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

MOIST ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

WHOLE ROASTED GO-TO CHICKEN

Steps:

• To make garlic butter: In a food processor, combine all ingredients. Blend until a perfectly smooth paste forms.
• To make chicken: Preheat the oven to 400 degrees F. With clean hands, wash the chicken, remove the giblets, and pat the chicken completely dry with paper towels. Lightly grease the bottom of a sturdy roasting pan. Salt the inside of the chicken with 1 teaspoon sea salt and stuff with the lemon wheels, thyme, rosemary, and garlic. Using butcher's twine, truss the chicken (breast side up), making sure to tuck in the wings and legs tightly. Place the chicken in the roasting pan and generously baste it with the garlic butter. Cover the chicken loosely with aluminum foil and roast for approximately 2 hours. (Cook whole roasting chickens, fully thawed, 20 to 25 minutes per pound.) Remove the foil for the last 30 minutes of roasting time. Make sure the internal temperature reaches 165 degrees F, the juices run clear, and the flesh is firm to the touch.