Roasting chicken

[alkemyst]

Originally posted by: Iron Woode
fresh: don't tie the legs together. Cook the bird at 350F until the legs spread wide like a whore.

dude not everyone's mothers do this in the kitchen waiting for shit to cook.

just saying that's all.

 

[Kntx]

Just make sure to lay a few strips of bacon on top of the chicken while cooking and you should be OK.

 

[KillerCharlie]

I have been checking the temperature with a thermometer and usually insert it between one of the legs. I have checked my oven temps several times in the past with an overn thermometer and it's usually pretty close to the temp I set it at. I roast it breast-up in a rack that holds it above the pan.

Next times I'll spread the legs out a bit more and let it cook a bit longer. I think the breast won't get too dried out.

 

[silverpig]

So much fail in this thread.

Don't pull the legs away from the chicken. You want to truss your chicken up (directions can be found on the internet). Basically you pull the wings back under the body (sort of like the chicken is relaxing and is putting it's wings behind its head), and you tie them there, then tie the string up around the breast to plump it up, then tie the legs together tight to the body, and then wrap around the butt and pull it up to form a nice compact shape.

Like this

Put it in a cast iron skillet, coat it with salt and pepper (kosher or pickling salt... you want it coarse, and fresh ground pepper), then roast it at 475 for 45 minutes.

It's pretty much automatic when you do it this way.

 

[scott916]

Originally posted by: silverpig
So much fail in this thread.

Don't pull the legs away from the chicken. You want to truss your chicken up (directions can be found on the internet). Basically you pull the wings back under the body (sort of like the chicken is relaxing and is putting it's wings behind its head), and you tie them there, then tie the string up around the breast to plump it up, then tie the legs together tight to the body, and then wrap around the butt and pull it up to form a nice compact shape.

Like this

Put it in a cast iron skillet, coat it with salt and pepper (kosher or pickling salt... you want it coarse, and fresh ground pepper), then roast it at 475 for 45 minutes.

It's pretty much automatic when you do it this way.

Definitely going to have to try it this way. Last time I roasted a chicken it was 375 for ~ 85 minutes. Came out really good, but it could have been a bit better.

 

[KillerCharlie]

I tried cooking it the same way again - put it on a roasting rack, put some salt/pepper/onionpowder/garlicpowder/butter on the skin and in the cavity, and cooked it at 350. This time I let it cook another 30 minutes and something magical happened - I have never had such juicy chicken in my life. I put the thermometer deep into the thigh and it was 170. It still probably wasn't completely cooked in some parts, but I'll probably live.

I think part of the problem last time was I misread the price for the weight ($0.75 a pound, so I was reading it as 3 lbs instead of 4 lbs).