how to roast a whole chicken?

tessie_bear

its very pleasant cooked whole in a sc with some stock...takes a few hours though

Gingernutmeg

Penelope_Penguin wrote: »

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

How bizarre ... I love that fact that it makes no mention of why you'd actually want or need to do that. Presumably the hot beer kind of steams the chicken from the inside and keeps it moist? Can't say I fancy the taste of hot aluminium though ...

Pink.

Hi any,

This is what I do when I can't be bothered to stuff a chicken:

Put a bunch of fresh rosemary in the body cavity. I'm lucky enough to have it growing the garden so I always have plenty.

Insert a sharp knife into the flesh, twist to create a hole, insert a sliver of garlic into the hole. Do this as many times as your taste for garlic allows.

Roast in the normal way. The flavours of the garlic and rosemary are delicious.

Pink

purpleivy

I've just tried the automatic programme on my combination microwave..it's actually a turkey thigh boned and rolled on the pork setting, but looks all right. It has tbsp paprika, tsp cumin, coriander and garlic grans mixed with 2 tbs oil. rubbed on and then roasted. The chicken setting was done just with paprika and oil rubbed onto the skin, gravy was very good from that.

Also cooking some spicy rice in Lakeland rice microwave thingy, but not used the gadget before. I hate watching pans come to the boil, so could be the right gadget for me!

Beebop

Any wrote: »

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?

Am I bad but I never baste!!!:eek:
Chicken always ends up nice and juicy - but I do leave it to stand for a good 10 - 15 mins at the end of cooking.

rachbc

beer can chicken is a huge fav in our house!

My personal preference is a recipe from 'zuni cafe' - salt the chicken liberally the day before, leave in the fridge uncovered overnight, a few herbs under the skin and roast hot and quick. no added fat, no basting but still the juiciest and crispiest skinned chicken. Love it

kunekune

I rub it with moroccan spices.

ka7e

I usually cook my chicken upside-down for the first 30 mins. The fat that is deposited under the chicken seems to keep the breast meat from drying out.

justpeyton4now

Penelope_Penguin wrote: »

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

Actually this is a great recipe that I did often in the states on the BBQ. I usually used a can of fizzy pop tho. The carbonation is what helps keep the chicken moist and juicy.

Oh yeah, in the states they call a BBQ a grill and they call a grill a broiler. I got so confused with that when I first moved here. :rotfl::rotfl:

Edited to add: You can do this in the oven also and it comes out very nice.

justpeyton4now

I also like to mix a bit of crushed garlic, sea salt, ground pepper and tarragon in a bit of either butter or olive oil and baste that on the chicken. Just roast it as usual and it doesn't dry out.

Also putting a fruit or veg in the chicken cavity helps it to stay moist. Chunks of apple, onions etc.

HTH