Delia Smith tells us not to use a rack for chicken or you will not get enough sucs. I notice you recommend a rack. Which is correct?

Having a rack is definitely an option, but its advantage is that it allows for even cooking, especially for bigger birds or ones with lots of fat which are ideally cooked on the side and turned rather than just on its back and in a pool of hot fat. Using a bed of mirepoix is somewhat of a compromise as at least the vegetables will create some sucs of their own. Also, you can get sucs by simply laying out a few necks along with some mirepoix while the bird above roasts evenly.

So here's another case of choice and experience. You're given two ways from two reliable sources. But by making a simple adjustment, both ways now achieve the primary results - sucs and even cooking. This is what cooking is all about: we learn, do, reflect, think, re-do, dialogue, experience, share. Believe me, once you get to the latter stages, what I call the grandma stages of cooking, its the most rewarding experience in all of cooking!

Just had great coffee this morning.

Thanks Tony. I agree about the 'grandma' stages. I have been cooking for over 25 years but I am still learning new ways etc. That is why I joined Rouxbe and have not been disappointed!!

Good lesson. If one is using a convection oven is it necessary to point the breast toward the front of the oven?

I think I am getting to the "grandpa" stage of cooking and still always learn something new.

Because a convection oven constantly circulates the heat, this may not be necessary...but again, because all ovens are different it may not hurt to do it anyways.

The only real way to know if the back of your oven is hotter than the front (with convection on) is to test the internal temperature with a thermometer...both the front and then the back.

Hope this helps Paul - cheers!

Would you recommend cooking turkey this way?

We do like to cook our turkey quite similar to this method (of turning the bird). As turkeys are heavy we often just turn it once during roasting. Here is a full video recipe on How to Cook Turkey. Hope this helps!

I have been using the rotating method to roast chickens for the last 4-5 years, but I never have paid attention to whether the breast meat is facing the back wall or door. Thanks for that tip, it makes perfect sense.

Any problem to brine and then freeze?

I would hesitate to do this. Most home freezers aren't cold enough to freeze foods rapidly. Foods that freeze slowly tend to form larger ice crystals and expand within the flesh. If you brine in advance, even more moisture will be present, so more ice crystals will form and may adversely affect the texture of the meat once it thaws.

That being said, I haven't tried this myself. Why don't you test it out? Brine - freeze - then thaw one chicken breast and simply brine a second chicken breast. Cook the two and see if you can tell if one is different/better than the other. Hope this helps!

Great lesson, I roast chicken regularly. I think it is particularly cool that you guys used that enameled cast iron casserole that can be used for serving as well; one less item to wash. Now, is that the 3.5 or the 5 Quarts one?

http://www.amazon.com/Creuset-Enameled-Cast-Iron-5-Quart-Casserole/dp/B000FPN94Y/ref=sr_1_11?ie=UTF8&s=home-garden&qid=1277004263&sr=1-11

Thanks,

LH

I am not exactly sure if the Le Creuset pot used in the roasting chicken video was the 3.5 or the 5 quart...sorry! I looked for the box and I also looked on the bottom of the pot but it is not marked. I did measure it though and it measures about 12" (or 30 cm) across. Hope this helps - cheers!

Hi,

That's the 3.5Q (cheaper). The 5Q is 16.75 inches...

Thanks for taking the time to check this !

LH

I watched the roast turkey recipe video and noticed that when making the gravy the reserved fat is used to make a roux. In the roast chicken video a beurre manie is used to thicken the gravy. Is there a specific reason for this or can the chicken fat be used to start roux for chicken gravy?

Any type of fat can be used to make roux.

We show two ways to approach making a sauce from the leftover drippings. Cheers!

Would it add flavor to the gravy to put a mirepoix in the roasting pan at the step where the bird is flipped to its 2nd side and some liquid added to the pan to prevent drippings from burning?

Also if I wanted to have some roasted potatoes with the chicken could I put some small potatoes in the pan at the same time the chicken started roasting?

You can certainly add mirepoix to the pan for more flavor, if you like.

As for the potatoes, I often add potatoes to the pan. If they are quite large I add them earlier in the cooking process than if they were smaller. I also sometime par cook them first. They do not turn out to be the healthiest as they soak up all of the fat but they sure are delicious!!!

In section 2 of this lesson the video shows a lemon placed in the body cavity of the chicken. I figured that was a good idea so I sliced a lemon in half and placed the 2 halves in the cavity. When I tried to make gravy with the drippings it had a lemon flavor that was way too strong! I'm hoping you can tell me what I should do different next time.

If you do not enjoy that lemon flavor then next time I would suggest you either only add half of a lemon or add no lemon at all. Perhaps next time you may just want to try adding a few sprigs of fresh thyme and/or rosemary instead...or maybe some garlic cloves. Cheers!

I loved cooking this (this is Julie). IT turned out so good. My problem was that my chicken wasn't thawed all the way, the center was a little frozen. But all in all the meal was a hit!! i love what i have learned so far with this school! It has helped me out in the kitchen quite well and i can't wait to show my husband what i am learning, of course he is enjoying the end products of what i am doing!! But i will get him to learn these things.... Happy cooking to all... i am pleased with tonight's dinner. Thank you Rouxbe!!

I WATCHED THE VIDO 2 TWICE AND STILL DID NOT HEAR WHAT THE BEURRE MANIE WAS MADE WITH. DID I MISS IT???

As you watch the video there are Drill-downs that get highlighted to the left of the player. These are supporting text or video tips and/or techniques that provide more information. In this particular lesson there is one called "What is Beurre Manie". Hope this helps. Cheers!

I've heard that roasting a bird breast side down will result in juicer breast meat. Does this really work and would it allow the breast to cook slower than the legs since they will be more exposed to the heat?

This is similar to why and how we roast the chicken in this lesson (on it's side). It can also be done upside down. I say test it for yourself to see if you notice a big difference in moisture. You can also search "Turkey" on Rouxbe and there you will see we started the turkey breast-side down as well. Cheers!

Where can I buy the poultry baster shown in the video?