Ok, I'm back...

Graham_Devon

And after my burgers ended up being 3 foot high mega burgers with lots of sludge hanging around the baking tray, and my corned beef hash had me eating for 2 weeks, I want to try something new

That lot didnt go down to well, but hoping this might!

I got a chicken, never cooked one whole before. So, whats the best method to keep it nice and juicy? I don't want to be gagging on a dry bit of chicken breast as is usual in my case.

I just have a normal, electric cooker. Someone else is supposed to be eating it too, so I'm a little worried that A) it will be dry and it will end up about an inch square in size by the time I nuked it.

I also got a pack of plain flour, if anyone wants to give me some inspiration on what i can do with it (very, very basic level of course), had it for a while now, not sure what to do with it.

Pink.

Hi Graham,

Have a look at this thread: i am a roast chicken virgin!

Pink

lindens

I bung a thin layer of oil (sunflower) in a tray and warm it up at 180degrees for 5 mins. I lay the chicken on top and moisten it with the warm oil, at this point you can sprinkle some herbs or seasoning on. I then completely cover it with foil and cook it like this for 1hour30 mins, moistening it 1 or 2 times during this time. (this is called basting but as i know you are a beginner i am using beginners words, please dont take offense). When the 1 hour 30 mins is up i take the foil off (but keep it handy)and leave it for another 30 mins. I then take it out of the oven, out of the tray and onto a plate/chpooing board and cover it with the foil for up to 10 mins for the juices to flow. Then I carve.
I find that its moist and will fall off the bone.

Those times also depend on the weight of the chicken, I get a "medium" chicken, which says to cook for 1hour 20 - 30 mins on the lable. The correct/minimum time for a chicken is 20 mins per lb + 20 mins. Its very important to cook a chicken throughly.

I'm sure other people will come along with varying methods, I would try them all and stick with one that works for you.
Happy eating!

liz545

One of the easiest tips I can give you, is start the chicken off breast-side down (i.e. upside down) and then halfway through cooking, turn it over. This will give the fat on the back of the chicken a chance to melt and baste the breast, and when you turn it over it'll get bronzed and crispy. Also, once you've taken it out of the oven, cover it with foil and let it rest for 15 minutes, rather than carving it immediately. My standby recipe for chicken is to rub about 1tbsp of butter or olive oil into it, sprinkle 1tsp flaky sea salt and a pinch of black pepper over it, and put 1/2 a lemon in the cavity. I find it takes around 1.5 hours at 200c but go by the instructions on the packet, and check the chicken's done by sticking a skewer in the thigh - if the juices run clear, it's done, if they're still pink, it needs longer. HTH!

Seakay

I cover with foil as well - if you don't eat the skin then there is no huge benefit in browning, but if you prefer the appearance then either remove the foil for the last half hour or brown the outside using a little oil and a frying pan before you start- I cover the whole baking dish in the foil ie the foil crimps around the edge of the roasting tin rather then only being over the chicken.

(This method also works very well for pheasant.)

MrsB_2

I got the Hugh F-W River Cottage MEAT book last Christmas and have been using his method for roast chicken from there ever since. Result - FAB, juicy, moist, tasty and stupidly easy chicken

See HERE for recipe (scroll down to find recipe for Herb-Roasted Chicken). I dont always add the herbs, and I dont usually do the leaving the oven door bit open either as it's usually cooked enough (if it's not a massive bird) by the end of phase 2 and then I leave it to rest on the worktop whilst the yorkies cook. Yum Yum.

PS - just saw your bit about the plain flour. Yorkshire Puds??

4oz plain flour (seived into a mixing bowl)
2 large eggs
1/2 pint milk

Add milk and eggs to flour and whisk until smooth and lump free (it should be about the consistency of single cream.

Allow to rest in the fridge for 1/2 hour minimum.

When you're ready to cook them put your yorkie tins in a hot oven (about 220degC) with a little lard in the bottom of each 'hole'. Allow to heat through until lard is VERY hot (preferably smoking). Add enough batter mix to almost fill each 'hole' and put back into same temp oven for about 20-25 mins.

This is MATH's recipe and (Thank you, thank you, thank you MATH) I've never yet had anything other than PERFECT yorkies following this recipe. MATH's original post is HERE.

Graham_Devon

Oh god I'm so hungry. Haven't had a roast since last crimbo!

Thanks all, would never have thought of the upside down thing, and gonna have to look at the other recipe.