how to roast a whole chicken?

teaspoon1

Thanks for merging the threads Penelope Penguin!

Well ladies (and gentlemen), the chicken turned out amazing. Thanks for your tips and ideas, you are all very kind. I roasted it upside down with an onion and a lemon inside, on a rack with water underneath, oil and thyme sprinkled on and covered with foil till the last half hour.

Then I let it rest under the foil for 10 minutes. And it was soooo moist and tender. OH was very happy too! I am an ok cook but roasting a chicken always scares me!

Olliebeak

arkonite_babe wrote: »

Beer butt chicken is the best way to cook a chook in my honest opinion

My Dad was in the states a couple of years ago and brought this recipe home. It's now our favourite way to keep a chicken moist while cooking.

HTH

I like the sound of this one - and the picture of chooks sitting on Bud cans is brilliant:rotfl:.

Akom

xxvickixx wrote: »

Akom wrote: »

It's not all woman on here. Some of us blokes do all the cooking at home too.:rolleyes:

Really???? Where do I get one of those then? lol!!!;)

Bless ya. We are out there but tend to keep it a bit quiet as we cant keep up with the demand:rotfl: :rotfl: :rotfl:

I wish

rhiwfield

Another cook at home Dad here

I prefer to cook chicken in an enamelled roasting pan with the lid on.

I'm always nervous about undercooking chicken so I tend to cook longer than the guidelines, but it always come out tender and juicy despite being cooked in a fan oven. Downside is that the skin doesnt crisp but we use the skin and bones for stock.

teaspoon1

Akom wrote: »

xxvickixx wrote: »

Bless ya. We are out there but tend to keep it a bit quiet as we cant keep up with the demand:rotfl: :rotfl: :rotfl:

I wish

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

Any

Hi everyone,

I've got a small chicken for roasting for tonight. I usually just roast it with some butter and water (after I salted&peppered it), making sure that I keep pouring the juice over the chicken during roastin and then later on I add some carrots etc into the juice in the roasting base.

However, I was wondering how do you do your roasted chicken? I would like to try it new way.

Thank you
Any

Beebop

I squeeze a whole lemon over the chicken, then drizzle with a bit of olive oil for crispy skin. Chuc the lemon shell into the tin.
I then take a bulb of garlic (yes, a whole bulb) and chop it in half and throw half in the cavity and half in the tin. Bit of seasoning....delicious!
I'm having it for dinner tonight actually!

Any

Beebop wrote: »

I squeeze a whole lemon over the chicken, then drizzle with a bit of olive oil for crispy skin. Chuc the lemon shell into the tin.
I then take a bulb of garlic (yes, a whole bulb) and chop it in half and throw half in the cavity and half in the tin. Bit of seasoning....delicious!
I'm having it for dinner tonight actually!

That sounds good..
I also love garlic...:T
Do you not keep pouring the juice over the chicken while it's roasting? Does the olive oil last on the top of the chicken and means that the meat won't dry out?

Penelope_Penguin

Any wrote: »

However, I was wondering how do you do your roasted chicken? I would like to try it new way.

Thank you
Any

Try a beer can up its rear Is that different enough for you :rotfl: :rotfl:

I'll add this to the main roast chicken thread later.

Penny. x

quietheart

I fill the cavity with a big onion, pour in some soy sauce and runny honey rub it over with a lemon for crispiness and leave it to cook. Sometimes if the bird is a bit baggy i put the honey in later so it doesn't run out and burn. V. tasty bird though and carmelised spuds to boot.