how to roast a whole chicken?

Barneysmom

That's a great site, thanks for that! :T
I always give about 15 minutes longer than recommended times, to make the skin darker.

Hey, you can't beat roasters that have been cooked with the pork can you? Mmmmmmmm

salduck

1 hr 30 roughly- chicken was lush- roasties pretty darn perfect if i dont say so myself!!! lol
Thanks for the help
xx

teaspoon1

I'm hoping you lovely ladies can help me. I have a Tesco chicken (1.5kg) and no idea what to do with it. Maybe a roast, does anyone know how to get them really moist and tender while roasting? Or any other ideas would be very much appreciated.

Thanks.

Berni888

Couple of posts about how to keep chicken moist on the following websites

http://www.ochef.com/794.htm

Scroll down to gonefishin for some good advise

http://www.cheftalk.com/forums/food-cooking-questions-discussion/14411-moist-chicken.html

The_Money_Saver_2

I am not female - so not sure if I am allowed to answer this one! :rolleyes:

But I was once told to cook a chicken upside down, so that all the juices keep the breast meat moist. Never tried it though!

Alternatively, roasting bags do a good job.

Akom

It's not all woman on here. Some of us blokes do all the cooking at home too.:rolleyes: However i like to put strips of bacon over the top of mine. Keeps the meat moist and helps with the flavour too. You also get to peel off the lovely crisp bacon at the end of cooking which as the cook i get to eat myself

spendingmad

try not to overcook it! Fan assisted ovens can cook things alot faster (dont know whether that is the type you have) If cooking time states 1hour 20mins keep checking after 1hour 5mins until juices run clear. Wrap well in foil and leave to rest upside down. HTH

onetomany

lots of butter rub over the skin then in cover with fiol for first hour cook at 180

Phoolgrrrl

I cook mine upside down so all the juices run into the breast. I rub butter or olive oil over it too. The skin isn't crispy but we don't eat it any way. Don't worry OSers it goes in the stock!

beautiful_ravens

I have tried cooking it upside down once, but just didnt like trying to turn it over at the end.
So, I oil or butter the chicken, and stuff it with anything (usually bacon rind and/or whole onions, or leek leaves, or similar - these go in stock or mince or something else later on, or Ill stick blend the onion to a paste and add to the gravy for the meal) as stuffing it helps keep it moist. I cover it with bacon and cook it totally wrapped in foil, or on top of foil shaped into a bowl, with a greaseproof paper lid. I also baste it 2 or 3 times during cooking. My chicken always comes out moist!!