JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
DICKIE'S ROASTED CHICKEN
Steps:
- Preheat oven to 425 Prepare your chicken by Frenching or Butterflying it, I've heard both terms used to decsribe the process. Basically you cut along the spine to split the chicken in half, then make a partial depth incision on the back side of the breast to allow you to open the chicken out and let it lay flat. I use shears and just cut through the spine, if you don't want to leave it attached just cut on both sides of it and remove it either works. Then I coat the skin with the melted butter rubbing it in and being VERY generous with it. You will have more than you think you need, use a lot, the butter is what makes the skin nice and crispy. AFTER you rub the butter in season the chicken with salt and pepper to taste, and your herbs. Roast in a roasting pan in your 425 degree oven for 30 minutes, then turn the oven down to 375, turn the pan around in the oven, and roast for 30 more minutes. Here's where it gets tricky. If you have a meat thermometer you're good, make sure the breast is at 155 or 160. If you don't have one, when you pierce the breast the juice should run clear. If it runs pink its not done. Depending on the size of the chicken it could take as little as five minutes more or as much as 30 so check it often. Once it's ready pull it out, and let it rest for ten minutes before carving. Serve with a good sauce and vegetables I made this recently with my Cranberry Sauce and Peppery Snow Peas.
ROAST CHICKEN
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you'll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don't already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Provided by Mark Bittman
Categories dinner, easy, weeknight, main course
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
- When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
- Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams
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