There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
How to Roast a Large Chicken
Chicken is one of the most common and popular foods eaten by Americans and the rest of the world. It is often grilled or fried, but one of the healthiest ways to prepare it is to roast it in an oven. Broiler chickens come in a variety of sizes and the primary difference is the length of cook time. This will vary by oven and weight of the bird, but through the use of a couple of techniques you can prepare a roast chicken with pride. Add this to my Recipe Box.
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Things You'll Need
- Large chicken
- Paper towels
- Large roasting pan
- 1/2 Stick of butter
- Aluminum Foil
- 1/2 Cup of melted butter
- Turkey baster
- Meat thermometer
Instructions
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1
Remove internal organs package and neck from the chicken. These are in a package placed inside the bird after it has been butchered. Do not cook the bird with these items inside.
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2
Wash the chicken under cold water. This removes any tendons and blood pockets from the inside of the bird. Pat dry with paper towels.
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3
Place the chicken into the roasting pan with the breast up. Add about 1/4 cup of water to the bottom of the pan.
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4
Preheat the oven to 350 degrees F.
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5
Rub the outside of the chicken with the stick of butter. This will help create a crunchy skin. Add salt and pepper to the outside of the chicken to taste.
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6
Cover the chicken loosely with aluminum foil and place it in the oven. The object is to cover it loosely to keep the skin from burning during the cooking process.
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7
Baste the chicken with the melted butter every 15 minutes. As the process continues you will want to test the internal temperature of the bird. Insert the meat thermometer into the thickest part of the breast. When the internal temperature reaches 175 degrees F remove the foil and cook for an additional 20 minutes or until the skin is golden brown.
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Remove the chicken from the oven and allow it to rest for 15 minutes. The chicken will continue to cook, but this also helps the meat and juices to come together making carving easier.
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Tips & Warnings
The choice of spices used is a personal decision. There are many different combinations that you can use.
References
Resources
- Photo Credit Eising/Photodisc/Getty Images
