Cooking School Lesson

Enhancing Basic Roast Chicken

Lesson Graduates

Robin  M Doris L Tyler M Patrick B Marvin M Dan V Amanda M Stephanie D Gerald G Jamie R Tony D Bianca N William B Nancy B Janet C Christophe K Bobi W Ken B Kevyn A Jesse G Amanda C Jennifer R Carmen P Andrew L Melissa J Erik G Bill G Sheila M Amanda O Ajay S Carolyn P Chris C Eva Y Mark B Myles S Rick L Doug W Avis S Victor M Zane C Karen P Lina C

Lesson completed by:
1836 students

Lesson Snapshot:

  • 1 instructional video
  • 20 practice recipes
  • 40 tip and technique videos
  • interactive quiz

Lesson Description & Goals

While a Basic Roast Chicken is a dish you can cook any night of the week and with very little fuss, there are a few simple ways to enhance this iconic dish to make it even more succulent and memorable.

In this lesson, we will show you how to add even more flavor and moisture to your chicken. We will also show you ways to achieve the ultimate crispy skin and how to use the pan juices to make a delicious sauce to serve with the chicken.

  • Understand how to enhance the flavor and moisture in chicken by brining, adding compound butter and/or other seasonings
  • Identify ways to make chicken skin nice and crispy
  • Explain how to properly air-dry and temper chicken
  • Truss a chicken
  • Explain how and why you would turn a chicken during roasting
  • Roast a chicken on a rack and test for doneness
  • Know how to rest and carve a chicken
  • Make a pan sauce or gravy from the drippings

Lesson Practice Recipes

This lesson includes access to the following text & instructional video recipes

Butterflied Roast Chickens

by Dawn T in Rouxbe Recipes

Brined and flavored with compound butter, this crispy and golden roast chicken is easy to make.

Comments: 9 Views: 17713 Success: 100%

Roasted Lemon and Cilantro Chicken

by Dawn T in Rouxbe Recipes

Oven roasted chicken stuffed with fresh herbs, lemon and garlic.

Comments: 41 Views: 29841 Success: 94%
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Achiote-Marinated Grilled Chicken

by Dawn T in Rouxbe Recipes

Grilled chicken is marinated in the flavors of Mexico...achiote paste, lime juice, oregano, cumin and chipotle - just to n...

Comments: 4 Views: 15438 Success: 100%
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All-Purpose Brine

by Dawn T in Rouxbe Recipes

Use this all-purpose brine to add flavor and juiciness to chicken, turkey and pork loin.

Comments: 31 Views: 9183 Success: 100%

Apple Cider Brine

by Dawn T in Rouxbe Recipes

Apple cider, juniper berries, thyme and garlic give extra flavor to this simple brine.

Comments: 16 Views: 7292 Success: 94%

Malaysian Meat Curry Powder

by Dawn T in Rouxbe Recipes

Common in Malaysian cooking, this meat curry powder contains a fragrant blend of freshly toasted spices.

Comments: 0 Views: 6866 Success: 96%

Roasted Turkey with Gravy

by Joe G in Rouxbe Recipes

This delicious turkey is brined and brushed with a fresh herb butter for extra juiciness.

Comments: 121 Views: 32890 Success: 97%
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Fennel-White Bean Mash

by Dawn T in Rouxbe Recipes

Tender, cooked fennel is combined with garlic, chili flakes, olive oil and white beans. This fantastic side is healthy and...

Comments: 3 Views: 4313 Success: 100%
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Creamed Spinach

by Dawn T in Rouxbe Recipes

Creamed spinach goes well with beef, chicken or fish. This restaurant-quality side is a great way to get anyone to eat the...

Comments: 11 Views: 4775 Success: 100%
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Creamy Mashed Potatoes

by Dawn T in Rouxbe Recipes

These fluffy and oh-so-creamy mashed potatoes are first steamed and then whipped until ultra smooth.

Comments: 9 Views: 6216 Success: 100%
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Sauteed Brussels Sprouts and Shallots

by Dawn T in Rouxbe Recipes

Brussels sprouts tossed with caramelized shallots that are so good even people that don't like Brussels sprouts will like ...

Comments: 2 Views: 6093 Success: 100%
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Mixed Vegetable Bulgur

by Kimberley S in Rouxbe Recipes

Steamed in chicken or vegetable stock, tender bulgur is tossed with a variety of colorful vegetables for a delicious and h...

Comments: 7 Views: 3878 Success: 95%

Lemon Roasted Potatoes

by Dawn T in Rouxbe Recipes

These lemon roasted potatoes are tossed with fresh rosemary and a flavorful lemon-garlic dressing. They are crispy and gol...

Comments: 20 Views: 18470 Success: 96%
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Roasted Yams and Sweet Potatoes

by Dawn T in Rouxbe Recipes

Sautéed onions, sun-dried tomatoes and goat cheese add great texture and flavor to roasted yams and sweet potatoes.

Comments: 0 Views: 3956 Success: 100%
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Roasted Potatoes | Hasselback Potatoes

by Dawn T in Rouxbe Recipes

These fancy potatoes are drizzled with olive oil and butter and baked until golden. Sliced almost all the way through, the...

Comments: 4 Views: 5674 Success: 100%

Grilled Vegetables Olivada

by Dawn T in Rouxbe Recipes

Delicious grilled vegetables are tossed in a delicious vinaigrette made of capers, olives, red wine vinegar and extra-virg...

Comments: 4 Views: 11572 Success: 93%
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Sauteed Carrots and Green Onions

by Dawn T in Rouxbe Recipes

Sweet carrots tossed with butter and green onions. Simple to make and oh so yummy to eat!

Comments: 6 Views: 7008 Success: 100%
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Roasted Green Beans with Sesame Sea Salt

by Kimberley S in Rouxbe Recipes

Roasted green beans sprinkled with sesame sea salt.

Comments: 0 Views: 2365 Success: 0%
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Roasted Cipollini Onions

by Joe G in Rouxbe Recipes

Sweet caramelized cipollini onions, sauteed in butter and olive olive until golden brown.

Comments: 6 Views: 12877 Success: 100%

Grilled Asparagus

by Joe G in Rouxbe Recipes

Grilled asparagus is tossed with olive oil, fresh lemon juice and fleur de sel.

Comments: 2 Views: 6767 Success: 96%

Lesson Prerequisites Question_mark
IMPORTANT NOTE:
We wanted you to be aware that there are one or more identified prerequisites to this lesson. Whether you choose to purchase a prerequisite lesson or lessons is up to you, but this lesson will likely include references to prerequisite lessons.

What People are Saying

Leigh S
Wonderful crispy skin.
After brining and roasting, I do indeed end up with a succulent, juicy roast chicken with a wonderful crispy skin.
Paul B
Always learn something new.
Good lesson. I think I am getting to the "grandpa" stage of cooking and still always learn something new.