Learning how to roast a whole chicken will allow you to prepare a hearty dish of meat for a large family or create several meals at once. It will also save you money on the butcher's bill, as butchers charge a surcharge to separate breasts and thighs from other cuts of chicken. Find out how to cook a whole chicken in the oven.
Ingrediants
- Whole chicken, thawed
- Lemons
- Garlic
- Onions
- salt
- pepper
- Condiments / Spices / Herbs
- Tubers and vegetables
- Butter / Extra Virgin Olive Oil / Seed Oil
Steps
Method 1 of 5: Part One: Prepare the Chicken
Step 1. Thaw your whole chicken by moving it from the freezer to the refrigerator
Depending on the size of the bird, this will take 1 to 3 days. To avoid food poisoning, it is recommended to cook the chicken as soon as possible after defrosting.
Step 2. Preheat the oven to 230 ° C
Place a shelf in the center of the oven, or at the bottom, based on the size of your whole chicken.
Step 3. Create a space on the kitchen counter, next to the sink
Remove existing utensils, plates and cutlery to minimize the chances of cross-contamination. Prepare your baking dish, or cast iron casserole, and keep them close at hand.
Step 4. Remove the chicken from the package
Throw the wrapper directly into the trash bin.
Step 5. Remove the neck and giblets from the cavity
If you don't want to use them for further preparation throw them away.
Step 6. Place one hand next to the cavity opening, keeping the chicken breast facing up
Put your fingers between your chest and skin. Move your fingers to lift the skin off the meat, creating a space for the seasonings to fit.
Step 7. Before handling any other ingredients or utensils, wash your hands for 30 seconds
Method 2 of 5: Part Two: Flavor the Whole Chicken
Step 1. Decide which toppings to use
Roast chicken is a versatile dish, and can be flavored with regional or seasonal herbs, fruits and vegetables.
- Try chicken with pepper and lemon or lemon and garlic. Lemon, onions and garlic are among the basic ingredients in whole chicken recipes. Pepper and garlic can be used to season the surface of the chicken, as well as the internal cavity.
- Consider a herb-based dressing, such as a combination of rosemary, sage, and thyme. You can use a ready-made poultry mix if you don't like using fresh herbs.
- Spanish or Mexican flavors, such as chilli, paprika and cayenne pepper, are perfect for spicing up the surface of the chicken. Search your supermarket for a ready-made mix for tacos or make a combination of paprika, oregano, garlic and pepper yourself. If you wish, also add some hot pepper.
Step 2. Cut your aromas
- Slice 1 or 2 lemons in half, then place them in the cavity of the chicken.
- Cut the onions or shallots into quarters.
- Peel the garlic cloves. Depending on your taste, you can use between 2 and 10 cloves of garlic.
Step 3. Stir your spice blend
Combine 30ml butter with 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 1/2 - 1 teaspoon of chopped herbs (fresh or dried). Since dried herbs are more aromatic, use a ratio of 1 to 3 when measuring them.
You can replace extra virgin olive or seed oil with butter. The fat will promote the browning and crunchiness of the chicken skin
Step 4. Massage the chicken with the spice mixture and chosen fat
Sprinkle the surface of the skin and insert it between the skin and the flesh as well.
Method 3 of 5: Third Part: Stuff / Season the Chicken
Step 1. Season the lemons, garlic and onions with salt and pepper
Insert them into the cavity of the chicken. Make sure there are no ingredients leaking out and apply light pressure.
Step 2. Arrange the chicken on the oven rack if you haven't done so before
Turn the chicken breast up.
Step 3. Coarsely chop the apples, potatoes, onions and other vegetables
Make large chunks and arrange them around the meat.
- If you are using a cast iron saucepan, place the tubers in the bottom of the pot and use them as a base on which to place the chicken. This will help the juices from the meat fall to the bottom of the pan.
- If you want to slice the vegetables into smaller pieces, wait about 20 - 30 minutes before adding them during cooking. This way you will avoid overcooking them.
Step 4. Tie the chicken if desired
Wrap the thighs with string and tuck them between the wings to keep the cavity closed.
Tying the chicken is not a necessary step. It can extend cooking times by preventing heat from reaching the meat easily
Method 4 of 5: Part Four: Roast the Whole Chicken
Step 1. Place the dish or saucepan in the oven
Cook the meat at 230 ° C for 20 minutes. The chicken will brown and the juices from the meat will be sealed inside.
Step 2. Reduce the oven temperature to 190 ° C
Cook the meat for about 1 to 1 1/2 hours, depending on the size of your chicken, the potential of your oven, and the altitude you are at.
Step 3. Insert a meat thermometer into one leg
It should reach at least 77 ° C. If not, continue cooking for another 20 to 30 minutes before taking a new reading.
Method 5 of 5: Part Five: Resting the Chicken
Step 1. Remove the pot from the oven
Place the chicken on a cold surface or on a cooling rack.
Step 2. Cover the chicken with aluminum foil to retain heat
Step 3. Let him sit chest up for about 10 to 15 minutes
Step 4. Turn the chicken over and let it rest for another 10 minutes
Step 5. Slice and serve it
Some recipes allow you to use leftover meat attached to the bones as well.
