PERFECT ROAST CHICKEN
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
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.
ROAST CHICKEN RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, freshly ground black pepper
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
- Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
- Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
- Preheat the oven to 450˚F (230˚C).
- Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
- Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
- Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
- Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
- Let the chicken rest at room temperature for 20 minutes.
- To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
- If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
- Enjoy!
Nutrition Facts : Calories 958 calories, Carbohydrate 0 grams, Fat 67 grams, Fiber 0 grams, Protein 76 grams, Sugar 0 grams
ROAST CHICKEN
Discover just how easy a roast can be with our step-by-step guide to classic roast chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Add flavour from the inside: Heat oven to 190C/fan 170C/gas 5. Halve the lemons and prick one half all over with your knife. Cut the rest into wedges and set aside. If the chicken's legs are tied with string, remove it. Put the lemon half inside the cavity with a bay leaf, a few sprigs of rosemary and one half head of garlic.
- Assemble the roast: Tip the potatoes and remaining garlic into the roasting tin, toss with the oil and season. Push the potatoes to the edges and sit the chicken in the middle. Brush butter all over the breasts and legs with your pastry brush. Season and make sure the potatoes are evenly spaced around the tin. Re-tie the legs if you like.
- Roast and check it's cooked: Roast in the centre of the oven for 1 hr 10 mins, brushing twice with more butter during cooking. To check that it's cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready. Lift the bird out of the tin with the wooden spoons and sit it on your board or platter. Cover with foil and rest. This will give a juicier chicken.
- Crisp potatoes and add flavour: Turn oven up to 220C/fan 200C/gas 7 and put the shelf up one rung. Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for 15-20 mins, turning once, until crisp. Serve your roast with simple vegetables like broccoli.
Nutrition Facts : Calories 800 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 50 grams protein, Sodium 1.93 milligram of sodium
More about "roasted chicken 101 food"
HOW TO ROAST A CHICKEN | BBC GOOD FOOD
From bbcgoodfood.com
ROASTED CHICKEN 101 - SIDECHEF
From sidechef.com
Cuisine GlobalTotal Time 1 hrServings 1Calories 1215 per serving
- Remove the Whole Chicken (1) from its packaging, rinse inside and out and and pat dry with paper towels. Season the inside with Salt and Pepper (to taste).
- On a cutting board gather the Fresh Thyme (to taste), Fresh Parsley (to taste) and Fresh Rosemary (to taste), season with Salt and Pepper (to taste) and chop them up.
- With a sharp knife make some cut on the tights to ensure that the breast and tights will cook evenly and at the same speed.
HOW TO ROAST A CHICKEN PERFECTLY EVERY TIME | TASTE OF …
20 ROASTED CHICKEN RECIPES THAT ARE GUARANTEED TO …
From foodnetwork.com
Author By
ROAST CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROASTED CHICKEN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
WHOLE ROASTED CHICKEN 101 - RFTKO
From recipesfromthekitchenof.com
DOES 'MARRY ME CHICKEN' REALLY WORK? | HUFFPOST LIFE
From huffpost.com
SPICEBIRD IS A DELICIOUS INVENTION WITH ROOTS IN MALAYSIA AND PERU ...
From washingtonpost.com
WINE PAIRING 101 - FOOD & WINE
From foodandwine.com
HOW TO ROAST A CHICKEN THAT'S ALWAYS JUICY AND TENDER …
From epicurious.com
JUICY OVEN BAKED CHICKEN BREAST - JESSICA GAVIN
From jessicagavin.com
AN EXTREMELY EASY SHEET-PAN CHICKEN RECIPE - THE NEW YORK …
From nytimes.com
COOKING 101: ROASTED CHICKEN - MY FOOD AND FAMILY
From myfoodandfamily.com
ROAST CHICKEN RECIPES - MARTHA STEWART
From marthastewart.com
HOW TO ROAST CHICKEN - BBC FOOD
From bbc.co.uk
CHICKEN 101 | BAREFOOT CONTESSA: MODERN COMFORT FOOD | FOOD …
From foodnetwork.com
RECIPETIN EATS’ HONEY-SOY CHICKEN STIR-FRY IS THE QUICK DISH YOU’LL ...
From smh.com.au
TIKTOK JUICY CHICKEN 101: THE ONLY CHICKEN RECIPE …
From foodpluswords.com
ROASTED CHICKEN - SOUL FOOD COOKING
From soulfoodcooking101.com
ROAST CHICKEN 101: UNCOVER THE SECRETS OF THIS MOUTHWATERING DISH
From cookindocs.com
YEWANDE KOMOLAFE’S FIVE-STAR SHEET-PAN GOCHUJANG CHICKEN
From nytimes.com
ROAST CHICKEN 101 - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
DON’T WORRY ABOUT COSTCO ROTISSERIE CHICKEN’S 2-HOUR SHELF LIFE
From bonappetit.com
CHICKEN PRICES ARE RISING. THESE TOFU RECIPES WILL HELP KEEP YOUR …
From latimes.com
OUR 15 BEST ROAST CHICKEN RECIPES
From allrecipes.com
A CRITICAL BREAKDOWN OF COSTCO’S NEW FOOD COURT ITEMS
From latimes.com
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love