how to roast a whole chicken?

motherhen2234

Congratulations. I didn't start cooking properly until I moved in with my OH and I pretty much cheated on most things until the last two years!

Regarding chickens I cook in three stages. First skin side up cover it in foil and roast it, then turn it over put the foil back on and roast it and finally turn back over (skin side up) take off the foil and finish it off. I never add extra fat such as butter but do season the chicken and depending on what I have in may stick some herbs or a lemon in the cavity.

My favourite is using it for a roast, lunches / snacks and a chicken risotto. Although I haven't yet gotten to home made gravy and my last attempt at stock was quite poor but I don't beat myself up and just do what I can!

zippychick

Hi Burp

Congratulations again on your finely roasted chicken! Hope you made good use of the leftovers.

There is a whole thread about roasting chickens , so I have added your thread to that one to keep all the suggestions together. Read back for other tips and suggestions

Thanks

Zippychick

Olliebeak

For anybody who has problems with the oven being hard to clean after cooking a chicken (or any other roast), have you thought of getting one of these?

I got mine from Asda, but Wilkies and lots of other places (including Lakeland) do them as well.

jbreckmckye

Also, if you're going to roast a chicken, you may as well make your own gravy. Basically:

1. Take the bird out of the roasting pan
2. Put onto the hob (needs to be ceramic), onto med-low, spoon off a little of the fat. Get it back up to temperature.
3. Add a teaspoon of flour (plain; avoid cornflour or self-raising), whisk in - and whisk with vigour! Get those caramelized bits incorporated into the mixture and keep beating to prevent lumps.
4. Cook until the colour browns a *little*. Some people don't bother with this (I'm looking at you, Delia Smith), but I believe it's important - it helps make the gravy thicken with minimal flour, cooks the starch itself and therefore eliminates the unpleasant taste and texture of raw flour.
5. Add stock
6. Keep stirring.
7. Gravy. Put it on your roast, save it for later, throw it at your neighbours - whatever you like.

nesssie1702

I made Delia's Fast Roast Chicken last sunday and it was delicious.

http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/fast-roast-chicken-with-lemon-and-tarragon.html

Boiled up the carcass to make a fantastic soup stock and there was enough meat on the bird to make a chicken risotto too, so it was great value for money. The dog enjoyed the skin scraps too!

zippychick

I really am the amateur today!

Am roasting a chicken in a roasting bag - always failsafe, and gives lovely moist chicken. I put water in the dish around the outside of the roasting bag - as i always do, but the bag has split and now the fat has pooed into the water in the roasting dish. So.... will the water evaporate leaving the juices? I also forgot to set the oevn timer so am now unsure how long it has been cooking....... boo. Bah humbug I say.

Someone tell me what to do? Do i add more water to ensure it cooks? It looks pretty roasted (brown on top!) and going by my rough times, it should be cooking another 40 minutes.

Why didn't I just go to the chippy? I knew it would all go wrong!

Determined to try my nemesis, home made gravy:rotfl:

The_Thrilla

Easiest way to cook a chicken, I think, is to put it in the pressure cooker, and cook it at high pressure for 20 minutes. It is moister than being cooked in an oven. There is no need to carve it: it kind of "falls apart". It also, in my opinion, tastes better. You are also left with a stock. You can brown the skin beforehand by frying, but I don't bother.

zippychick

Thanks the Thrilla

Unfortunately I don't have a pressure cooker! Last night, i struggled on and managed ok without help I also successfully made HM gravy WOOOO HOOOOO

MRSTITTLEMOUSE

I've never cooked a chicken,I've never eaten meat you see.
Now I need to cook a whole chicken and I have'nt a clue how long it needs or how to cook it.
I have a Remoska,the largest size in the back of the cupboard and was wondering if I could use this to do the deed.
I know a lot of you ladies on here use Remoskas so was hoping you could offer me some advice on how to cook the poor little thing and for how long it will need.
How will I know if it's cooked,I don't want to kill anyone:rotfl:.
Also can I cook the veg in the Remoska too,if so when would I put these in.
Must admit never used the Remoska much either,so a bit of a double experiment :eek:.
Any advice would be appreciated.
Thankyou.

Gigervamp

I can't tell you how to cook it in a remoska, but in an oven, I cook a chicken for 20 minutes per lb plus another 20 mins.

To check if it's done, put a knife into the thickest part of the leg. The juices that trickle out should be clear, not pink. Also, you can wiggle the leg and it should wiggle easily.

I don't eat meat either, so when I left home and cooked for my hubby and children, it was quite a learning curve. I was often on the phone to mum asking how to cook a joint of meat.