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Basic Roast Chickenby Kimberley S in Rouxbe Certified Juicy and tender roast chicken could not be easier.
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Step 1: Preparing the Chicken
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To prepare the chicken for roasting, first preheat your oven to 400° F (205° C). Pat the chicken dry with paper towels. Note: If you are short on roasting time, you can butterfly the chicken. This will cut the cooking time down by about 15 minutes or so. Lightly coat the entire surface of the chicken with oil or room-temperature butter. Next, liberally season the chicken inside and out with salt and pepper. You can truss the chicken, if desired. Place the chicken breast-side up into a suitable-sized, heavy-bottomed roasting pan or fry pan.
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Step 2: Roasting the Chicken
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Place the chicken onto the middle rack in the oven and roast for approximately 30 minutes. After 30 minutes, check the chicken and turn, if necessary, to obtain even color. Baste the chicken with the rendered fat. Continue to roast the chicken for 15 to 30 minutes before testing for doneness. A thermometer, when inserted into the thickest part of the thigh, should reach 165° F (or 74° C). If not, continue to cook until it reaches at least this temperature.
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Step 3: Resting, Carving and Serving the Chicken
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Once done, remove the chicken from the pan and place onto a rack. Cover with a vented piece of foil and let rest for 10 to 15 minutes. Skim off the excess fat from the pan. Once the chicken has rested, carve and return it to the pan to soak up the remaining juices. Serve family style.
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Comments
The recepie is great, but meanwhile the bird is resting at the end, the skin looses its crispyness no matter how loose i put the cover on it :/
Any ideals?
Thomas
This will happen as there is steam between the skin and the meat itself. It is still better to let the bird rest though and not worry so much about the crispy skin.
You want to know what I do...I eat the skin before I cover it...shhh...don't tell anyone :-)
"You want to know what I do...I eat the skin before I cover it...shhh...don't tell anyone :-)"
I like the way you roll. :)
I think it was partly the bird itself (from a small purveyor) and partly the recipe, but this was one of the best roast chickens my family has ever eaten. I rubbed the bird with truffle salt, some truffle oil and some kosher salt and pepper, inside and out, and then put a fresh lemon from our tree as well as a few garlic cloves on the inside of the bird.
The skin, as you all noted, was not crispy at the 1:15 time, but I put it back in the oven at 450 for the last 15 minutes and the skin crisped up and the bird was still super tender.
The soup I made with the carcass today was also one of the best I've ever made!
Thanks, Rouxbe.
There wasn't enough flavour for me. Maybe I should try brining it next time. Or I might do it again with some gravy or sauce to dip the pieces in (kind of like Swiss Chalet!)
You would be amazed at how much flavor brining can give a chicken. Also, the type and quality of the chicken generally quite a difference.
That being said, I am a big fan of sauce or gravy. Cheers!