Roasting is a simple, classic way to cook a chicken, and the resulting birds are delicious every time.
This recipe is as basic as it gets - with just 5 minutes of prep time, you can pull the finished roast chicken out of the oven in roughly 45 minutes. Give it a try! This recipe is based on the simple roast chicken from Bouchon by Thomas Keller.
Cross-reference: How to Truss a Chicken.
This recipe is as basic as it gets - with just 5 minutes of prep time, you can pull the finished roast chicken out of the oven in roughly 45 minutes. Give it a try! This recipe is based on the simple roast chicken from Bouchon by Thomas Keller.
Cross-reference: How to Truss a Chicken.
Step 1: Gather tools and ingredients
You'll need:
- one chicken
- a paper towel
- large-grain salt (kosher or large-flake sea salt are fine)
- pepper
- a clean (and cleanable) surface to work on (I use the interior of the butcher paper the chicken came in)
- a piece of clean natural kitchen twine long enough to truss the chicken, at least 30 inches. Use cotton, hemp, etc - nothing that will melt, discolor, or otherwise isn't fit for contact with food and/or heat.
- an oven-proof pot
- an oven
- meat thermometer, preferably instant-read
- soap and water to clean yourself up
- bleach to clean any bits of counter contaminated with raw chicken
- a sharp knife or kitchen shears
- a spoon
- one chicken
- a paper towel
- large-grain salt (kosher or large-flake sea salt are fine)
- pepper
- a clean (and cleanable) surface to work on (I use the interior of the butcher paper the chicken came in)
- a piece of clean natural kitchen twine long enough to truss the chicken, at least 30 inches. Use cotton, hemp, etc - nothing that will melt, discolor, or otherwise isn't fit for contact with food and/or heat.
- an oven-proof pot
- an oven
- meat thermometer, preferably instant-read
- soap and water to clean yourself up
- bleach to clean any bits of counter contaminated with raw chicken
- a sharp knife or kitchen shears
- a spoon
Step 2: Preheat oven and pan
Turn your oven to 450F, and set the rack to the middle or low position. Put your pan in the oven to heat as well.
Step 3: Dry chicken
This step is easy to forget, but key to success. Simply dry the chicken thoroughly, inside and out. Pay special attention to the body cavity, as the uneven surfaces let moisture hide.
We're aiming for crispy skin, and any remaining water will turn into steam. Rather counterproductive, so do a good job toweling off.
We're aiming for crispy skin, and any remaining water will turn into steam. Rather counterproductive, so do a good job toweling off.
Step 4: Salt body cavity
Pour about a teaspoon of salt into the body cavity, and rub against the insides. Dump out any extra salt.
Step 5: Truss chicken
If you've never trussed a chicken before, try it - it's easy, and only takes a minute. I posted a separate trussing Instructable here. If you already know how, grab your twine and truss away.
This step helps create one large thermal mass so the chicken cooks evenly.
Step 6: Salt and pepper chicken
Grind fresh pepper over the surface of the chicken, and cover it in a light rain of salt. (More like hail, I suppose.)
If you want to add other dried herbs and spices, now's a great time. I've had great results with Ethiopian berebere. (if you've got fresh herbs, save them for later.)
If you want to add other dried herbs and spices, now's a great time. I've had great results with Ethiopian berebere. (if you've got fresh herbs, save them for later.)
Step 7: Drop into hot pan
Open the oven, pick up the trussed, seasoned bird by the ankles, and place it breast-side up in the hot pan. It will sizzle a bit, but if you've dried the chicken it shouldn't spit.
Step 8: Cook
Cook the chicken at 450F for around 45 minutes, depending on the size of the bird. You'll be able to tell when it's near-done - the bird will be golden-brown and smell awesome.
To test, put your instant-read thermometer in the fleshy bit between thigh and body, and pull the bird out when you get a reading of 155F. (The temperature will rise to about 165F as the bird rests.)
Notes:
1) Keep your thermometer away from the bones, as they will hold more heat and throw off your readings. Test multiple spots if you're not sure.
2) If the top seems to be drying out, or if you've added extra spices that look to be getting too toasty, it's fine to baste the bird with a spoonful of chicken fat from the pan as necessary, but you probably won't need it.
To test, put your instant-read thermometer in the fleshy bit between thigh and body, and pull the bird out when you get a reading of 155F. (The temperature will rise to about 165F as the bird rests.)
Notes:
1) Keep your thermometer away from the bones, as they will hold more heat and throw off your readings. Test multiple spots if you're not sure.
2) If the top seems to be drying out, or if you've added extra spices that look to be getting too toasty, it's fine to baste the bird with a spoonful of chicken fat from the pan as necessary, but you probably won't need it.
Step 9: Finish and serve
Immediately after removing the chicken, baste the top with pan drippings. If you have fresh herbs to add (thyme, oregano, etc) add them to the pan drippings and let them steep for a moment before basting. Snip the twine around the chicken legs, and gently unwrap from the rest of the body. (it will come off easily.)
I generally start eating bits (wings, tail) now, but if you want to be formal:
Baste again, let the bird rest about 10 minutes, then baste once more before serving. It looks gorgeous, so make a big production of carving it at the table!
I generally start eating bits (wings, tail) now, but if you want to be formal:
Baste again, let the bird rest about 10 minutes, then baste once more before serving. It looks gorgeous, so make a big production of carving it at the table!
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Plus, I have to say I loved doing it in the pan... it's so much easier to do a nice sauce that way!
I'm always happy when lazy cooking and delicious cooking coincide. ;)
What did you do for a sauce?
Another way of preparing a whole chicken is the butterfly method. Pretty much you remove the spine by cutting it out with poultry scissors, then remove the keelbone. It will lay very flat after that. Then you can broil it and it'll cook very quickly and evenly. I like to start inside-side on top first, then flip it over to finish cooking and brown the meat.
Sounds like a great cooking method?
What is the keelbone?
What temp do you use for brioling?
How close do you place the chicken to the broiler element?
How long do you cook on inside and outside?
This method soulnds great but need more instructions.
The keelbone is the equivalent of the ziphoid process on your own body.
To all,
Remember that if you debone the chicken before you actually serve it, throw the bones into a covered pot of hot water on low, by the next morning you will have some tremendous chicken stock.
I can't say anything about other stoves, but mine has a "broil" setting on the temperature dial, it's above the 500 degree mark. I like to keep the chicken pretty far away, at least 9-10 inches.
I cook until it looks done, then flip it and do the same for the other. Then I check the internal temperature with a digital probe thermometer.
The technical term for butterflying and flattening a chicken is spatchcocking, by the way. Great for the grill.
Anyone for chicken mole'?
If you do, please post an Instructable!
My mother used to make chicken mole for us once in a while and this was her basic recipe. First, Mom usually used chicken breasts; but you could use chicken wings too. Place the chicken in a pot of cold water, and put enough water to cover the chicken. Boil the chicken and save the stock. Add a can of dry Mole powder (It seems I can't find it in powder form anymore, so just use the mole from the jar or from the can) Rosarita or Old Pueblo will do. Mix the stock with the Mole sauce together along with the chicken. Mother used to say, "Never place a cover or even a cloth over the pot once you have the chicken and mole sauce together; otherwise, the chicken will be too watery." She always added a tablespoon of peanut butter to add richness to the mixture.
Now for the side dish, fry rice 1/2 cup in a pan using olive oil. When rice is brown, add 6 oz can of tomato sauce add a little bit of water so that rice will absorb the tomato sauce. Garnish with cilantro (coriander)
. Got flour, or corn tortillas?
Please don't forget your re-fried (pink) beans. Get pink beans, boil for about 2 hours, add salt to taste.
Next day, portion off some of the beans and fry them. 3rd day, fry fried beans add cheese (Jack is good). Add from beans from the first pot. Add more cheese. Mix well.
4thday: re-fry beans again add more cheese. Now you are cooking! The refried beans are good for breakfast, with eggs! Re-fried beans are great in burritos anytime!
That is enough for a simple but great Mexican meals! Enjoy!
Something else I'll do is use a bit bigger of a cooking dish, and after about 20 mins of cooking, I'll add some chopped vegetables, like potatoes, and carrots, and pour in a liquid. Water will work, but I've found that a bottle of Newcastle makes for the best flavor. This way you have a complete meal all cooking at the same time.
Maybe I should just make an 'ible, huh? Haha
Yes please!
If you gently lift the skin in strategic spots, you can add marinades underneath to add depths of flavor. I prefer simple ones from kosher salt, pepper, olive oil, maybe a bit of balsamic vinegar.
EG Take some fresh herbs (for chicken I like garlic and thyme) and mince very fine (or crush) . Mix with softened unsweetened butter and roll into a cylinder using plastic wrap, twist ends and freeze. To use thaw, allow to soften, and spread under skin using fingers starting at the butt end. I find herbed skin nice but it doesn't get to the meat.