How To Do Just About Everything
By eHow Food & Drink Editor
Roast a Chicken
Rate: (218 Ratings)
Roasting a chicken is actually far easier than the browned and succulent results would make it seem. But when your guests rave about the flavor of the roast chicken, you don't need to tell them how easy it was. Just say thanks and smile. This roast chicken recipe serves four.
Remove the bag of giblets from the cavity of the bird.
Place bird on the rack with its breast-side up.
Grind fresh pepper onto the bird, and sprinkle with a little salt. Salt and pepper the cavity as well. Rub all over with olive oil and stuff with fresh herbs and a quartered lemon, if desired.
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Comments
IrishKathy said
on 11/24/2007 I tried this recipe for my husband's birthday dinner. I was a bit suspicious of the low temperature,but thought it worth the try. I should have trusted my judgment,particularly since I am cooking with propane. I took me an hour longer than it said to cook it, but it was well worth the wait. My husband said it was great flavor and very tender and moist. I have also heard that you can use Italian salad dressing to rub the chicken.
FirstTimerMe1 said
on 11/19/2007 I still have not Roasted my First Bird yet, but I came up with another interesting Idea to season, I heard some say put season on then Oil and vice versa........How about when you cut away the excess fat, there will be some skin that is flapping over the meat, how about placing spices dry sprinkled type under the skin right on the meat,and lay the skin down and rub the Olive Oil, Margarine or Butter over the surface of the skin and add more spices, that will be one spicy bird for sure........then go ahead with the stuffing the fresh herbs and lemons inside, but what about this part. suppose you don't want herbs but you want to STUFF the bird with STUFFING mix, how do you go by that??? any suggestings on how to do that in case you want to have just a Bird for Thanksgiving and not a TURKEY???
FirstTimerMe1 said
on 11/19/2007 to comment on one of the points by OCOLOPUS who posted they got a have cooked bird out after doing that knife test, I believe (now I have not roasted a bird yet, but I have done bake potatoes that come out perfect from this) you should try with a Large Fork Poke holes all over the bird to allow the heat to get in and it should cook throughout just like the baked potatoes i have cooked......if this is incorrect, someone please correct this.
FirstTimerMe1 said
on 11/19/2007 OKAY, here is the most IMPORTANT part of cooking a Big Bird or anything. My mom always put her big bird or Turkey in a Big Bucket with water and let it unthaw, but I heard on tv that you should not let things sit in water or on counters to unthaw, so what is the best way because the last time I was gonna do a bird I lit it set in the refridgerator to unthaw a few days not knowing it would start bleeding and oozing juice all over the place and i had to do a massive cleaning of my fridge......bummer
FirstTimerMe1 said
on 11/19/2007 I am going to be Roasting my First Ever Chicken because the last time I attempted to cook a whole Bird in my Slow Cooker it was HORRIBLE even with the fat cut away, I did not like it at all and it cooked for hours... as Far as the Roasting is concerned, What about the Turning of the Bird and if you are using an Electric Oven, shouldn't that temperature be much higher since the top burner will not come on unless you set the stove to much higher temps near 400 or 500. I usually cook most items in my oven at around 350 but when Roasting it must be much higher I am sure....so I have to disagree with the 325 he quoted. This is where i really need to experiment because I want my Bird to look like the ones that i pick up at my local store instead of just some light browned baked looking bird.