Another embarrassingly dumb question (roasting a whole chicken)

competitionscafe

Another top tip for roast chook is to take it out of the shrinkwrap (if it's wrapped obviously) and the night before you roast it rub salt over the skin - makes it nice and crispy You can do this with pork too for crispy crunchy crackling - yum!

DdraigGoch

Thanks for that Bryony48, I'd forgotten about the chicken brick! Had one from the '80s, just gone and found it. I remember that it cooked jacket potatoes wonderfully too, and beef. It sort of potroasted it initially, then roasted the tenderised meat - wonderful.

guess what we're having for dinner on Sunday?

squeaky

SwanSue wrote: »

Just to add my bit to this discussion, having roasted a number of birds in my time with varying success (which has meant essentially that the bird was throughly cooked through).

Recently my sister told me about this book: 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfeld. Not complicated really, has simple, good instructions. I tired the brine method he described and made the BEST roast chicken ever. Lots of good recipes to make maximum use of one bird and so I can afford to buy the free range type recommended by Jamie and Hugh.

Hope others will find this helpful and good use of time and money toward moneysaving goals.

ONLY 150 things to do with roast chicken? Blimey! I think we can do better than that!

Take a look here...

- Rubber Chicken

- Reheating a Rubber Chicken

- Bored with rubber chicken

- Using chicken carcasses for soup?


And a search on threads for "chicken" will give you a whole lot more.

sparklewing

OK I fell asleep so somewhat running behind in the chicken roasting process. Percy has been massaged with butter, I checked up his bum and all was clear.



So I made him a tent like Mary Berry said to, not really sure what a chicken tent should look like so.....



And now he's in a preheated oven at 200 degrees for roughly 2 hours 15 mins. Will baste him every 20 mins or so and hopefully by the end will have a proper chicken.:j

Any glaringly obvious errors yet?

sparklewing

My cat is being a total pain in the butt, think he's jealous that Percy is centre of attention so to shut him up,




FATBOY

jomknight

Cat will be attracted by the smell of the chicken which they love. Pick out the little bits left on the carcass for him if you cen't bear to give him any of the best meat.

competitionscafe

Nice cat. Don't forget to have a rest before carving (rest the chicken that is) - let it rest for 10 to 15 minutes at least after coming out the oven, covered with the foil tent, although if you are busy sorting out stuff longer resting won't do it any harm and no it won't go cold. :cool: (Well it will eventually obviously, but not after 15 minutes or even 30)

sparklewing

An hour and a half into the cooking process. :j

He should be ready in half an hour or so, I stabbed him and juices looked clear to me but I can never tell so don't think he is ready yet.

madmum33

Looking good!!!!

If you aren't 100% sure the chicken is cooked, cut down into the skin between the leg and breast and you should see brownish meat on the inside of the thigh - if it looks a bit pink, put it back in the oven for a little longer (I always cut the legs like this for the last 20 minutes just to be completely safe)

mrbadexample

Ooo...ooo....what's happening? Is it all et yet?

I got stuck at work, so have had to get me own tea.