Roasted Whole Chicken From Frozen Food

HOW TO COOK FROZEN CHICKEN - WHOLE OR CHICKEN BREASTS

Steps:

• Remove packaging from frozen chicken. If the padding on the bottom is stuck, run the chicken under warm water until the padding comes loose.
• Rinse outside of chicken well and pat dry.

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 CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• Arrange the pearl onions and carrots in the bottom of a roasting pan. Drizzle with the wine. Set a roasting rack in the center of the pan on top of the vegetables and brush with the oil so that the chicken doesn't stick.
• Place the chicken, breast-side up, on the rack. Sprinkle the chicken all over with salt and pepper. Put the pan in the center of the oven and roast until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F. (I calculate cooking about 15 minutes per pound of bird, so for a 4-pound bird I check the juices and temperature after 1 hour of cooking.)
• Remove the chicken from the oven and allow it to rest in the pan for at least 10 minutes or up to 20.
• Transfer the chicken to a cutting board, gently placing it breast-side down so the juices can flow through the breast meat as it rests for an additional 10 to 15 minutes.
• Place the roasting pan with the vegetables on a burner on the stove and add the chicken stock and mustard. Simmer gently, scraping any bits of chicken fat and skin from the bottom. Let the sauce simmer a little with the vegetables, 2 to 3 minutes. Add half the butter and cook, about 1 minute. Remove the vegetables from the pan to a plate. Add the lemon juice, half the tarragon and 1 more tablespoon butter. Allow the butter to melt, then remove the gravy to a serving bowl.
• Turn the chicken breast-side up on a cutting board and carve. (The cut side will need some seasoning.) Rub the remaining butter onto the carved chicken breast meat and season with salt. Sprinkle with the remaining tarragon. Serve the chicken with the sauce and vegetables on the side.

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.

SIMPLE WHOLE ROASTED CHICKEN

Steps:

• In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
• Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.