how to roast a whole chicken?

Pink.

These threads have the recipes you're looking for:

Tomato Soup

how to roast a whole chicken?

I'll add this thread to one of those later.

Pink

tod123

Pink-winged wrote: »

These threads have the recipes you're looking for:

Tomato Soup

how to roast a whole chicken?

I'll add this thread to one of those later.

Pink

How can you do that? its not about one of those threads and will be hard to find?

tod123

Soworried wrote: »

Hi
What are you serving the chicken with?
If I am having it with gravy then I roast it different to if I am having it with a salad.
I hate tomatoes so can not help on the soup, sorry.

I am having it with fragrant chinese vegetables.

I have a huge batch of tomatoes for soup

Soworried

Then I would make a rub of 2 crushed cloves of garlic. 1tsp of ginger, a pinch of salt, dash of soya sauce and a tbs of oil.
Rub well all over the skin and leave to marinade for an hour or so before cooking.
Cook for 1 hour breast side down covered with foil on 180 degrees. Then remove foil and turn over. Give it 30 minutes uncovered to crisp the skin.
Make sure the juices run clear before serving. Any left overs would go great in stir fry or a wrap for lunch.

Stephen_Leak

My recipe for tomato soup is #145 on the above thread. It uses the green stalks. They give the soup an amazing "tomatoey" flavour and aroma. I have a tub of it in the fridge as I type this, to have before Sunday dinner tonight. For a "cream of tomato soup", substitute half of the water for milk or even cream.

Linda32

Hello all,

I've just finished roasting a chicken. Oven works fine so no problem there. Cooked as per instruction 1.35kg for 80 minutes. I've done about 95 minutes now.

The breast is fine no red juices at all, but the legs are still producing reddish juices. Now I've cooked chickens lots of times with no problems ever. I am aware that the bones and meat next to the legs are often pinkish. But this seems rather a lot.

I've had a quick google and seem to be getting reports to do with the manufacturing process.

Anyone any ideas on this or experience.

Chicken was from Sainsburys and well within date.

TIA

good_advice

Hiya, if the juices are not running clear put the chicken back in the oven as it is not cooked.

-taff

I usually do one and a half to two hours [occasionally] for a good size chicken. Leave it on the side for half an hour to rest/continue cooking, and see what it's like after that.

Linda32

-taff, I took it out after about 95 minutes so 15 minutes extra which is around what I usually do.

I think you are right. After resting it did look a lot better. Almost what you might call normal dark meat next to the bone.

It can be a bit alarming though can't it? when you first see it.

I'm thinking, maybe it might be a good idea to buy a temperature probe then I can be reassured.

I know its difficult asking on here when no one can see it. But everyone here as experience as well. :T

-taff

you do see them like that occasionally, there' seems to be a really bright red bit in the leg meat....can't remember where exactlybut it's like a stripe of red raw meat, even though it isn't really....
To be honest, i don't usually check the juices, although i find something similar a couple of weeks ago...the chicken was a really cheap one though, Icelands finest, and it was a bit weird...It might just not have been thoroughly defrosted in my case though..I cooked it for someone else who'd taken it out to defrost.