Roasting a whole chicken tomorrow. Recipes/Advice requested.

[Bonobo]

Especially things to watch out for.

I think I would tend to want to keep it simple. I for sure want some rosemary in there.

I am doing garlic mashed potatoes on the side too. Recipe for that would also be nice.

Thanks in advance!

[Scuba]

1. Remove the feathers and entreals before roasting.

[Bonobo]

2. I figured the feathers would just burn off, and...

the entrails are for flavor (isn't that what "stuffing" is?)

[Erich Bloodaxe BSN]

3. No recipe/advice, but good luck wishes.

Hope it works out well. I remember back in college, doing a goose for Christmas. Something like 2/3 of it turned out to be fat that melted away, leaving this tiny amount of meat. (I don't think that will happen with your chicken.)

I've got an eye of round roast going low and slow in the oven atm, doing the Cook's Illustrated recipe for the perfect roast, I'll pull it out in another 3 hours or so before taking it next door to the parents. My sister is bringing them dinner, and to be honest, she often tries really complicated twiddly recipes on them, so I like to have some straightforward, simple fare on hand in case they aren't that thrilled with the more unusual things.

[Turbineguy]

4. Under the skin.

Put the seasoning under the skin.

[TreasonousBastard]

5. Follow the directions...

and use a meat thermometer so you know when it's done.

Do not stuff the bird with the stuffing. My mother did that for years and no one I know of ever got sick, but the word now is someone might, so don't risk it. You may, of course, throw herbs and stuff in the cavity and rub the outside with butter and vinegar. Or a dry rub if you have one around.

If you do not have a rotisserie, place the bird on some sort of grid to raise it off the pan-- there will be a lot of gunk dripping down, and you would prefer the bird not be sitting in it.

Buy 2 chickens-- if you screw up the first one you might be able to use it for chicken salad.

Garlic mashed potatoes are just that-- mash them with some garlic. Just not too much. Butter, sour cream, oregano... all sorts of other things can happily go in there.

[fizzgig]

6. i'll let you in on the family secret recipe

dry the skin and season with paprika and garlic salt.

the end.

[packman]

7. Dry the skin-then a slight whisper of butter on it

and under the skin (be careful you don't rip it) THEN light salt and paprika. Start off high around 425-450 for 10 min. to crisp the skin, then lower to 325 for remainder of cooking time. When thigh internal reaches 160 you're done.

A mix of parsley, rosemary and thyme slightly wet with olive oil- all finely chopped - works great for an under-the-skin coating.

[dixiegrrrrl]

8. I discovered a way to cook both turkey and chicken that takes half the time

and cooks all the parts evenly, with crisp skin all over.

It is a technique called spatch cock...yeah, seriously.
Look up "spatchcock chicken" on you Tube.

the 2 key parts besides preparing the chicken are to use a meat thermometer
and let the bird sit out of the oven for 15-20 minutes, while you mash the potatoes or something. The flavor is intense and the meat very juicy.
I cooked a 7# chicken in 50 minutes, and the 11# turkey took about 90 minutes.

[dem in texas]

10. Yes, do thism roasting a chicken is easy

The "spatchcock" word means cutting out the back bone, so the chicken will lay flat in the baking dish. I always do this when I roast a whole chicken, but I didn't know what it was called until I read about it here.

Do the spatchcock thing, then rub a little salt and other seasonings on the inside body cavity. If you use rosemary, insert it under the skin of the chicken. Lay the chicken flat in the baking dish, breast side up. I always start mine out by covering the dish with foil for the first 20 minutes, then remove the foil and let roast until top is nicely browned. A little butter and more seasonings added while roasting are also good. I usually bake about 350 degrees, can be slower or faster by 25 degrees, depends if you are in a hurry or going slow. Slower means juicer. Anyway you go, it should take from 45 minutes to one hour for a 3 to 5 pound chicken.

To test for doneness, I use the old fashioned way and that it to move the leg of the chicken up and down. If it moves easily or starts to come away from the chicken, the chicken is done. If it seems hard to move, you need to cook longer.

[Major Nikon]

9. Both are pretty easy to make

Garlic mashed potatoes:

I like to use half russet and half red potatoes because I like lumpy mashed potatoes. If you don't like it lumpy, use all russets.

Roast an entire head of garlic. Cut off the top of the head to form a level surface with the interior of all the cloves exposed (a serrated knife works best for this). Coat the top with a generous amount of extra virgin olive oil and wrap in aluminum foil. Bake for 1 hour at 350F.

Peel the russets, but just wash the red potatoes well, removing any eyes. Cut the russets in half or in 3rds if they are large, and cut the red potatoes in half if they are large. You want all the pieces more or less the same size. Put them in a pot and fill with cold water until the potatoes are just covered. Add a couple of good pinches of salt to the water. Bring to a simmer over high heat and then turn the heat down to just maintain the simmer. The potatoes are done when a fork inserted comes out without lifting the potato out of the water.

Drain the water and add 1 Tbs of butter, 1 Tbs of buttermilk, and 1/2 tsp of dried parsley for each medium sized potato you used. Squeeze the head of garlic until all the cloves drop into the mixture, leaving all the paper skins behind. Mash with a potato masher (do not use a mixer) adding more buttermilk as needed to get the consistency you want. Salt and pepper to taste.

Roasted chicken:

Spatchcocking is a good way to roast a chicken as it allows more even cooking. Use a spice rub. If applying the spice rub at least the night before I don't put it under the skin, but if I'm applying it right before roasting I do put it under the skin. You will want to put sprigs of fresh rosemary under the skin regardless. This recipe (which is for turkey, but will apply to chicken just as easily) is pretty close to what I do. I do this in my smoker, but you could do it just as easily in an oven. Note the recipe calls for cooking the breast to an internal temp of 150F, which is less than the USDA recommended temp of 165F. This is OK to do if you are roasting at a lower temp (225-250F), but if you are afraid of foodborne pathogens, just use the USDA recommendation.

http://www.seriouseats.com/2015/11/the-food-lab-step-by-step-guide-smoking-turkey.html

[Bonobo]

14. Thanks!! nt

[catnhatnh]

11. Because I've seen a suggestion for a test on when a chicken is done

I have linked to an article with what I believe is a better method that gives a moister result.

http://www.reluctantgourmet.com/perfectly-cooked-chicken/

[bif]

12. Simple Greek chicken

I make a mixture of lemon juice, garlic powder, black pepper, oregano, and olive oil. Then I bast the chicken every 15 minutes or so. Roast at 350 for 1 1/2 to 2 hours.

[Nac Mac Feegle]

13. My personal tip for roasting

Was seen on a Wolfgang Puck special: (It's not stealing if you properly attribute the source)

When roasting any meat, instead of using the wire rack, place vegetables beneath the piece of meat. 2 inch pieces of Carrot, celery, quarters of onion, 1 inch chunks of potato (regular or sweet), turnip, or whatever you have, and sprinkle some of the spices used on the roast. Add a cup or so of stock or water, put the meat on top, then into the oven to cook.

I stab a cable probe thermometer into the deepest part of the meat and set the alarm for the desired temperature, then check occasionally for problems. When the alarm goes off, I not only have the meat done, I have roasted vegetables flavored with the drippings, and the base for a nice gravy or sauce. The vegetables flavor the drippings, and the drippings flavor the vegetables. A nice rustic side dish that has also served the purpose of raising the bird or roast. My family looks forward to the roasted veggies as much as the main course.

It can be done beneath a spatchcock if you're careful of the liquid amount, to prevent spillage.

Roasting the veggies concentrates their flavor, which is why it has become so common recently.

Good luck, and enjoy yourself.

[Bonobo]

15. PHOTO OF MY RESULTS! THANK YOU ALL!

Everything came out great.

[japple]

16. Looks great! How did it taste? Were there any leftovers?

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