how to roast a whole chicken?

kirstyreanne

Sorry, can't be any help with remoska, but I use the same guidelines as gigervamp. The only difference is I cook the chicken upside down & covered in foil & then for the last 30 minutes, turn the chicken the correct way up & remove the foil to crisp up the skin.

Always get a lovely moist chicken this way. The only downside is that most of the juices remain inside the chicken & there's not so much available for the gravy.

HTH

zippychick

Hi MrsTittlemouse

Ahhh poor you! How come you have to cook a chicken?! It can be daunting first time, I remember

A few links which should help you

How to roast a whole chicken

Whole chicken in the slow cooker

The remoska thread may also offer some input on what you are hoping to do.Sorry, I have no personal experience with them myself

Good luck - and report back! i will merge this later on for you

Zip :A

babyshoes

Are you planning to eat the meat too?

You might like to rub something on the skin, and/or put something inside for flavour. I use 'chicken spice' to rub on the skin after patting it dry and rubbing it with a little olive oil. A few cloves of garlic or a quartered lemon will go nicely inside for a bit of extra flavour. Cook it as described above.

I do mine on a grid over a baking tray, with the veg underneath. They then cook in the meaty juices, which can be collected afterwards to make gravy. The gravy I make is sort of cheating, I use bisto with the juices from the roast, then scrape out the nice brown bits in the pan with a bit of boiling water and add to the gravy pot. If you bring it to the boil it will thicken without having to use loads of bisto! I like a bit of port in mine, but you can add all sorts of things - sherry / wine/ blackberry jelly/ other fruit jelly / stock cube etc etc to get the flavour you want. If you want to make a lot of gravy, try adding mushrooms to your veg - they release a lot of juice so you need to use less water.

MRSTITTLEMOUSE

Thankyou for the replies.
I was'nt going to plan on eating the chicken myself it was for some visitors Babyshoes.
After following all of the advice you all gave me,I was complemented on delivering a very nice moist,tasty chicken a couple of hours ago.
I did feel very guilty when I unwrapped the poor little thing and put it in the oven though.
You would'nt think I was a 55 year old who had managed to bring up a family would you,since I did'nt even know how to cook a poor little chicken .
It's just being a lifelong vegetarian I've never needed to.
Anyway so far I don't think I've poisoned anyone :rotfl:,so all seems well.
Thanks again everybody.

Gigervamp

After we got our chickens, (for eggs, not meat) hubby (a meat eater) felt a bit weird eating chicken even though we only buy free range. I think that up until we got ours, he hadn't really thought of chickens as being sentient beings, even though he felt that they should have a decent life before slaughter.

I don't think he will ever become a veggie because he loves the taste, but I don't think that he will ever be able to keep livestock in order to eat it.

And although I'm a veggie, I find it much easier to cook meat for my family now that we can buy ethically reared/slaughtered meat. Still can't eat it though. Don't like the taste (I've tried it a few times over the 35ish years that I've been veggie) and I can't get over the fact that the animal is a sentient being.

Anyway, sorry, I rambled there! I'm glad that you felt able to cook meat for your guests and that it was a success.

Rossy2692

Hi folks,

have just bought a lovely chicken from my farm shop, well i bought it this morning, its in the oven at 190 fan and the site i used for timings gave 1hr 20 mins at 190 fan for a 1.5kg chicken, now, mine is 1.775kg so how long do you think i should add on??? Thanks for your help

Diflower

It's so much easier in lbs! Converted on google, you have almost 4lbs. 20 mins per lb + 20 mins over gives 1hr 40mins.

Penelope_Penguin

Diflower wrote: »

It's so much easier in lbs!

In your opinion I was born in 1963 and much prefer using metric I'd agree with your timings though :T

As this has fallen from the front page of OS, I'll add it to the existing roast chicken thread to keep recipes together.

Rossy2692

Diflower wrote: »

It's so much easier in lbs! Converted on google, you have almost 4lbs. 20 mins per lb + 20 mins over gives 1hr 40mins.

Thanks Couldn't wait for the answer but it worked out out about that anyway! Thanks for answering though

LilySue

Okay, although I'm a pretty good vegetarian cook, my other half usually does anything meaty for himself and our 3 boys.

However he is in bed with flu, and we have an organic chicken lurking in the fridge that needs cooking today.

I'm ashamed to say I am squeamish when it comes to meat, but I need to get past this today....can I just shove it in the oven as is for the amount of time it says on the side, and do I need to get rid of the ropey thing that holds the legs together?

Any advice ( and encouragment ) greatly received.