Very ashamed to admit...

seraphina

I don't mean to be contrary but please do *NOT* wash your chicken. As you're going to cook the beast properly there should be no risk from germs. In fact, by washing your chicken you are far more likely to spread germs by splashing water all over the place. Government advice may be found here:

http://www.eatwell.gov.uk/keepingfoodsafe/germstravel/

And besides, it's one less squeamish thing to do!

odds-n-sods

washing is OK, there may be extra 'bits' that come out when you wash. and it helps the salt + pepper to stick better. On a rack is fine, water in the bottom is fine (helps keep the bird moist and adds to the amount of juices for gravy.
A lemon cut in 4 and stuck inside is what I usually do. then squeeze them over the sliced chicken when you eat it!

thriftlady_2

I never wash meat after all you wouldn't wash mince would you ?

I also cut the string off -can't see any reason for tying up the legs.

Calculate 20 mins per lb/500g plus another 20 mins -as others have already said.

Stick half a lemon up its bum, squeeze the other half over the bird. Add garlic cloves, herbs (rosemary and thyme are good), black pepper, sea salt at will. The salt is really good. Rub over a generous amount of olive oil OR smear an equally generous amount of butter under the breast skin.

Check it is cooked by piercing the thick part of the thigh -if the juices that run out are pink it isn't cooked -give it a bit longer. I've never had a chicken not cooked by calculating the time as above.

Tao81

I don't think it's shameful not to know how to cook a chicken at your age pinkthings - I'd love it if my daughter had to come to me requesting similar instructions at your age:D .....I'd smile so broadly and feel inwardly very proud of the fact that she'd found herself a good man (something I definately failed badly at in this life:o ) Someone who wasn't chauvanistic enough to feel there are separate 'mens' and 'womens' roles, and that her's should be permenantly in the kitchen!! Although sadly, I think she's already asked me how I cook a chicken, so I'll have to find some other indicator:eek:

BTW - Chicken has to be the easiest thing to cook, definitely difficult to burn I've always found.

Just remember to always let any meat stand for up to 20 mins before carving (wrap it in foil to keep it hot - but then you won't know where that's kept Hun will you?) It's alright, 10 mins will do fine.
Anyway, by letting it stand before carving it allows all the lovely juices to go back into the meat and the meat relaxes (yeah just like a majority of men, it puts it's feet up until you are ready to serve on the table?!!!!:rotfl: ) No seriously it makes carving much easier and the meat more lush.

Bon Appetite - P.S. Don't forget to turn the oven off when you remove the chicken will ya? Don't want those utility bills rocketing now you've finally plucked up the courage to venture into the kitchen?!!:p Best of Luck HUN enjoy.:D

cardiogirl

I also would reccomend that you don't wash the chicken.
Wouldalso smear with oil & shake over some dried herbs & put a lemon or peeled onion up it's bum.
Unless it't a free range chicken, it needs some help with flavour.
Once it's cooked (usually about 1.5 hours on 180-200), leave it on the side for 20-30 mins to rest before serving to settle the meat before carving.
Best of luck, once you've mastered it, it's a lovely simple tasty meal.

moanymoany

I've cooked chickens fancy and plain - but - this is the easiest and most successful way I've found.

I never wash meat, suppose it's because no-one in my family ever did.

Put the chicken in a roasting tin still in the plastic wrap and the carrier bag- I now have a lovely one with a lid but it doesn't matter.

While it is sitting in the tin I carefully remove the plastic. (I have a thing about germs) which I leave in the carrier. I check for giblets and remove the thread thing it is trussed up with.

Remove the carrier full of plastic wrapper, giblets (if any) and thread.

Wash my hands (remember the thing about germs) and then sprinkle with salt and pepper, the chicken, not the newly washed hands. Cover the whole tin with foil. Cook at about 180 for one and a half hours. Take of foil and cook for half an hour.

Result - one very well cooked, crispy and delish chicken.

OH, just takes the chicken out of the plastic, puts it into the tin and cooks it! Still great!

greyteam1959

pinkthinks wrote: »

1.4kg, according to packet.

It's also tied up with some string - why?

I'm not keen on this cooking lark (Did I mention I'm a right girl's blouse when it comes to squidgy stuff?!)

Thanks to all in advance.....

Its tied up so it cant get out of the oven...:D

grannybroon

I never wash meat or chicken, just snip the elastic on chicken and 9 times out of 10 cook meat in slow cooker. Just make sure you comply with hygiene and wash hands before and after handling raw meat or chicken.

GB

pinkthinks

Well, 40 mins in, house not on fire and pleasant smell of lemon & garlic wafting from kitchen.... worryingly no pleasant smell of chicken :rotfl:....

also did not wash chicken, could not face handling it more than absolutely neccessary

randomtask_2

Well done. As a single person living alone, I have little reason to cook a whole chicken but I can see why it might have been daunting.

For extra indulgence, you may want to drizzle some runny honey over it to give it a nice glaze and slighty sweet caramelised finish...