How to Roast a Chicken (In the Oven)
Whole Roasted Chicken - the crowd pleaser of the culinary world. It's no wonder it's been a staple in many kitchens worldwide, providing the basis for a comforting Sunday roast or an essential component in the holiday spread. The magic of roasting a chicken is that it turns something as everyday as a chicken into a showstopper, with crispy skin and succulent meat that's the very embodiment of homely decadence.
Creating a whole roasted chicken at home is not just about having a delicious meal, it's an experience in itself. It's the act of massaging the bird with herbs and butter, stuffing it with aromatic ingredients, and roasting it to golden perfection. And let's not forget the gravy made from the pan drippings. That's liquid gold right there!
Whole Roasted Chicken is an edible reminder that simplicity reigns supreme in the culinary world. You don't need fancy ingredients or complex techniques. With a quality bird, a few well-chosen seasonings, and a hot oven, you're good to go. And the result? A meal that is comforting, satisfying, and always brings people together. Remember, folks, don't be chicken about roasting a chicken! 🤘🏼Adam
Classic Whole Roasted Chicken
Ingredients
Instructions
- Compound Butter: Start by preparing two variations of compound butter. The first compound butter contains lemon zest, fresh chopped parsley, garlic, and salt. For the second butter, add ginger, garlic, red chili, cilantro, lime zest, and orange zest. Mix and mash everything together and set aside.
- Preparation: Prepare two whole chickens. One has been dry brined and left uncovered in the fridge for 24 hours to allow the cool dry air to tighten the skin. The other chicken is left in a plastic bag to emulate the conditions of a plastic-wrapped grocery store bird.
- Remove the Wishbone: (Optional) To make carving easier post-roasting, remove the wishbone.
- Stuff the Chickens: The traditional bird is stuffed with sage, thyme, garlic, and lemon. The more modern bird gets a treatment of garlic. Stuffing the cavity of the bird helps maintain its shape while roasting.
- Butter Application: Now apply the compound butters under the skin of the chickens. As the chicken roasts, the butter will melt, helping the skin to crisp up and keeping the breast meat moist.
- Trussing: Truss the birds to ensure they cook evenly and maintain their shape while roasting. There are many ways to truss a chicken, whether using a traditional method or a more modern approach.
- Seasoning: Season the birds generously with kosher salt, ensuring to sprinkle it evenly all over.
- Roasting: Place the chickens in a shallow rimmed baking tray over a rack. The chickens should take roughly an hour to roast. Start the roast at 425°F (220°C) to jumpstart the crisping process, then turn the heat down to 375°F (190°C) to finish them off. Ensure you turn the birds every 15 minutes to help them cook evenly.
- Resting: After roasting, let the chickens rest for at least 20 minutes. This allows the temperature to lower and the meat time to redistribute juices throughout the bird. Avoid tenting the chicken with foil as it can make the skin go from crispy to soggy.
- Temperature Check: Check the internal temperature of the chicken by inserting a thermometer between the leg and the thigh. If the chicken registers 160°F (71°C), then it is ready to eat.
- Carving: Carve the chicken by starting at the leg and thigh, then moving to the breast. Divide the leg into the drumstick and the thigh, cut the wings from the breast, and finally slice the breast against the grain.
Adam's Notes
- Enjoy your succulent roasted chicken, perfect for warming you up on a cold winter's night, or as the main course for a midsummer dinner. Don't forget, the leftover bones and carcass can be turned into a delicious stock!
- Brine equation: 5% BRINE = Water Weight x (.05 Salt Weight) = 5% Salt Brine.
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