How to Roasted a Chicken

0 How to Roasted a Chicken

Feb 04

How to perfectly roast a chicken? Put a chicken in the oven seems easy enough but really what’s happens is the chicken roasts with some parts dried out, some perhaps undercooked and not really looking all that sexy. But there are a few methods to apply that will ensure your bird is perfect every time. I’ll walk you through it…

On 04/02/2011 (Friday) at 6:10 pm by Benny.
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Details

Prep Time:
10 min
Cook Time:
40 min
Ready Time:
50 min

Servings

4 servings

Ingredients

2-3 pound free range chicken
Kosher salt
Fresh cracked pepper
Thyme flowers

Directions

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body, the ends of the drumsticks cover the top of the breast and keep it from drying out.

The next thing we want to do is remove the wishbone, look at the backend of the chicken and scrap some of the meat away from the wishbone, now just pull it out in one piece. What this does is allow us to cut very easily the chicken into two half’s when it’s done.

Now, salt the chicken I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin. When it's cooked, you should still be able to make out the salt baked onto the crisp skin. I also like to add some thyme flowers as well, this also plays into the pan sauce afterwards. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to 450degrees, put the chicken in the oven. I leave it alone, I don't baste it, I don't add butter, you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 40 to 50 minutes (depending on size) chicken is done when the juices run clear and/or the internal temp is 165degrees.

Remove it from the oven and let it rest for at least 15 minutes. This is very important it’s just like a steak it needs to rest for all the juices to relax. Now while its resting what I like to do is with all the juices and fat in the bottom of the pan I add a little white wine and water and reduce it slightly tasting along the way. Once you feel you have a good flavor take that sauce and strain it to remove all the solids. Now take your bird remove the twine and cut it right down the middle and this should be very easy as we removed the wishbone. Serve it with some wilted greens and spoon that pan sauce over it.

You will start with a fork and end up using your fingers it’s that good!

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.