how to roast a whole chicken?

SallyUK

When I do chicken, I sprinkle an oxo cube on the top of it as it makes the skin nice and cripsy and tasty too!

I usually give mine about 100 mins at 180. (I'm obsessed about not getting food poisoning! lol)

Hope this helps

Salx

Lillys_mum

Thanks, well it is in the oven

I have wrapped it tin foil and put it on a wire rack in a baking tray.

Couldn't add butter to it as I am on Slimming World diet so didn't want to use up my syns on it.

I have put it in for the 1hr 35 mins which it states on the packaging so hopefully it will be ok.

If I have put it on a wire tray should that help to cook it all round properly as sometimes the pink bits are at the bottom.

thanks

LM

SPANIEL36

We;ll Wait With Anticipation To See What Results You Get!

davetrousers

Lillys_mum wrote: »

I have put it in for the 1hr 35 mins which it states

This time isn't gospel. Check it 10 - 15 mins before and see how it looks, stick a skewer into the breast and if the juices run clear it should be ok. If it needs longer leave it in longer.

Bongedone

If you scroll to the bottom of this website it has an automatic calculator for chicken, turkey, goose and duck.

It also has a defrosting calculator.

http://www.eatwell.gov.uk/healthydiet/seasonsandcelebrations/winter/saferchristmaseating/

The website recons 1 hour 28 minutes at 180c

liz545

Hope you get this in time! What I'd do is take the foil off and for the last 15 minutes or so of cooking time turn it upside down on the rack. The fat deposits of the chicken are in the back, so by doing this all the juices will run through the chicken and keep the breast moist. It'll also mean that the back cooks properly. It's also a good idea to baste it with the juices that run off. Remember that the flesh on the back of the chicken and also the thighs and drumsticks will be darker and possibly pinkish in tone, particularly if it's a free range chicken - this is normal, and it doesn't mean it's undercooked. The best way to test is to stick a skewer into the thickest bit of the flesh (at the thigh joint) and see if the juices run clear or if they're still bloody. I always let roast meat rest for 10 mins once it's come out of the oven, covered with foil, as this keeps it moist and tasty. Enjoy!

payless

does depend on gas or electric / fan assisted..
In some ovens you might even be looking closer to 2 hrs especially if using foil over top ( pull down for last 20min anyway)

sarahlsmith22

Totally agree with previous post, I have always cooked chicken/turkey breast side down for a while then flipped over and cooked the 'right way up' for the rest of the time so the top is crispy. Not sure why just thought it made sense, since you flip a burger to make sure it is cooked on both sides it just uses that logic. Good luck!

squeaky

Hi everyone,

I've added your post onto an earlier thread which covers much the same ground, so I hope that you'll find the extra information helpful.

Good luck

morwenna

All meat will take longer if it is fridge cold - bring it out to take the chill off (tricky at this time of year!) before you want to roast it