how to roast a whole chicken?

Bitsy_Beans

Well done Burp
I confess that until a couple of years ago (could even be just one) I'd never cooked a whole chicken before

zippychick

Burp wrote: »

Thanks guys

Just one question...

from my calculations the chicken will be cooked in 30 mins ... will do the skewer test to make sure BUT...

The botter I put under the skin has caused a lot of juices, I have basted twice now... can I pour these juices away to stop it spattering now? I'm not making a gravy or anything as its going to be a curry and a stir fry!

Burp x

Yes you can pour them away but leave a tiny bit for moisture? Don't waste it necessarily! You could always make gravy anyway and pop it in the freezer. Ill find you a thread?

Edit - decent gravy.

rosy

Burp wrote: »

Thanks guys

Just one question...

from my calculations the chicken will be cooked in 30 mins ... will do the skewer test to make sure BUT...

The botter I put under the skin has caused a lot of juices, I have basted twice now... can I pour these juices away to stop it spattering now? I'm not making a gravy or anything as its going to be a curry and a stir fry!

Burp x

I don't throw it away - I pour all the juices into a tall glass and leave it to cool ( fat solidifies at top and underneath is concentrated fab tasting chicken flavoured jelly, I freeze that when it has gone completely cold and use it as a concentrated stock for adding to soups, stews, stirfries etc ( stick it frozen into whatever I'm making).

[Deleted User]

Well done, I love chicken that's had such a good, spitty cook that it's falling off the bone and crisp on the outside:j( I don't use butter though - I just rub with garlic and some lemon juice before cooking)

I'm sure it'll turn out fine, but anyway, if it's not perfect, who cares? It's home-cooked and you were brave enough to have your first go:T Every time you roast a chicken, you can try different ways and cooking times, until you find the way that 'you' really like it. Don't be afraid to experiment:A

gooismeid

Well done OP on roasting your first chicken! Don't forget to strip the carcass of meat while it's still a bit warm and you can feed a family of 4 for about 3 days on the bits, soup, stirfry, etc.etc.

And now a slight thread derail - you mentioned Usborne children's cookery books and I must say I think they are brilliant. We've got several, but the favourite is one called the Farmyard Tales children's cookbook and it has two cake recipes in there which are foolproof and utterly delicious - cherry almond cake and carrot cake. We bake them all the time, my kids aged 10 and 8 can now do them on their own entirely without supervision - except for lighting the oven!

Butterfly_Brain

:jWell Done Burp
The best way to check if a chicken is cooked is to slice the bit where the leg meets the bird and if the juices run clear it is cooked.

Carolyntia

Well done Burp :j. I have to confess I didn't cook my first chicken until I was 35.....and then I had to get the instructions off the internet :eek:.

I don't use butter as I'm dairy intolerant but it always comes out fine. I'll agree with the comment someone made about the oven being a bit smokey the next time you use it.......set my smoke detector off .....but hey...at least I know it works

LameWolf

Well done Burp.:j:beer:

I'll let you into a secret - I'm nearly 50 and have never cooked a whole chicken. Not intending to start any time soon, either.:rotfl:It was bad enough when I had to do chicken pieces for Penny-Dog when the vet put her on a chicken'n'rice and fish'n'rice regime._pale_:D

Kadeeae

Well done you! :T
We've all been there, some of us later than others but . . . . a chicken today and who knows what'll be next! Give yourself a bit pat on the back, I'm sure it will be lovely

muskoka

Hope it taste good and if you want a recommendation for a good basic (tells you how to do everything cookbook), I'd recommend the Diary Book of Home Cookery-
http://www.dairydiary.co.uk/dairy-cookbooks.html. Best cookbook I've ever owned & tells you anything and everything you'd ever need to know as well as lots of recipes AND its cheap