Roast Chicken Joy Of Cooking Food

ROASTED CHICKEN

Steps:

• Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.

ROASTED CHICKEN

Steps:

• Position a rack in the center of the oven. Preheat the oven to 400°F Lightly oil a shallow roasting pan or baking sheet.
• Remove the neck and giblets from, then rinse at pat dry 1 whole chicken.
• Generously rub the body and neck cavities and sprinkle the skin with salt.
• Arrange the chicken breast side up in the pan. Brush the breast and legs with melted butter.
• Put the chicken in the oven and roast. If you prize moist breast meat, consider the chicken done when the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170°to 175°F on an instant-read meat thermometer.
• If you like the dark meat falling off the bone and are willing to risk a dry breast, roast until the thigh registers 180°F
• The total roasting time for a 4-pound bird will be 55 to 65 minutes.
• For larger birds, figure 1 hour for the first 4 pounds, plus about 8 minutes for each additional pound.
• Remove the chicken to a platter and let stand for 10 to 15 minutes.
• Carve and serve.

ROAST CHICKEN - JOY OF COOKING

Steps:

• 1 Position a rack in the center of the oven. Preheat the oven to 400°F Lightly oil a shallow roasting pan or baking sheet. 2 Remove the neck and giblets from, then rinse at pat dry 1 whole chicken. 3 Generously rub the body and neck cavities and sprinkle the skin with salt. 4 Arrange the chicken breast side up in the pan. Brush the breast and legs with melted butter. 5 Put the chicken in the oven and roast. If you prize moist breast meat, consider the chicken done when the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170°to 175°F on an instant-read meat thermometer. 6 If you like the dark meat falling off the bone and are willing to risk a dry breast, roast until the thigh registers 180°F 7 The total roasting time for a 4-pound bird will be 55 to 65 minutes. 8 For larger birds, figure 1 hour for the first 4 pounds, plus about 8 minutes for each additional pound. 9 Remove the chicken to a platter and let stand for 10 to 15 minutes. 10 Carve and serve.

ROAST CHICKEN WITH GRAND MARNIER GLAZE

Steps:

• Prep the chicken.
• Remove the insides and rinse with water and then pat dry. Rub the bird with olive oil and then season with salt, pepper, and rosemary. Place in roasting pan and put the orange and onion quarters inside.
• Roast at 400 degrees for 20 minutes. Then turn your oven down to 350 degrees for 1 hour more.
• While bird is cooking, make your glaze.
• Melt the butter, mustard, honey, and apricot jam til bubbly and then take off heat and add grand marnier. Can keep on low to keep warm (altho I think that is a no no w/alcohol, but I always do!).
• When there is 40 minutes left of cook time, pour about half the glaze over the bird and then let it finish cooking.
• Pull bird out, let rest for 10 minutes so juices can recollect. After carving it up and putting meat on platter, drizzle the pieces with the rest of the glaze.
• Garnish with fresh rosemary sprigs.