Simple Steps to Roast a Chicken

Posted on April 14, 2011. Filed under: Food, Uncategorized | Tags: , , , , |

 What’s for Dinner?

Nothing tastes better than a homemade roast chicken dinner!

1. Select vegetables to go with your roast chicken.  I  used what I had in my pantry: parsnips, potatoes and sweet potatoes.  Carrots are a classic when it comes to a roast chicken, however, I was fresh out.   Clean, peal and cut the vegetables into equal-sized cubes.

 2. Clean the chicken.  Remove the giblets from the body cavity.  (Some people use them for soups, gravy or fried chicken liver.)  Then thoroughly rinse/scrub the chicken under a cold running water to kill bacteria.  (All bacteria will killed while chicken is cooked.)  Pat the chicken dry to allow a brown, cripsy skin.

3. Season & stuff the chicken.  I splashed a bit of lemon juice over the chicken, then added salt, pepper, rosemary, thyme, Tarragon and bay leaves.  I also added a little bit of butter to enrich the flavors and add a crispyness to the skin.  I placed the chicken & vegetables in a pan which was sprinkled with olive oil.  Add an onion or two & a few pieces of garlic to the pan and stir with a spatuala, allowing the olive oil to evenly coat the vegetables.   Then stuff the chicken. I used Tesco’s Sage and onion stuffing mix.  (85 g)  Follow whatever the package says for the stuffing of your choice.  Then fill the cavity of the chicken with the stuffing.  Or, if you don’t like stuffing, simply omit it altogether.

4. Roast the chicken at 375ºF or 190ºC.  The size of the chicken depends on the time it should cook.  View the chart below for times.  My chicken started getting too crispy on top too early, so I placed a sheet of aluminim foil on top protecting the skin.  Every 25 minutes, take the chicken out and brush with the juices in the bottom of the pan, keeping the chicken tender.  When the chicken is done, the meat thermometer will have recorded a temperature of 180ºF (83ºC).  (If you don’t have one, then insert a skewer into the leg to see if the juices are clear… if so, it’s cooked and ready to come out!)  Allow the chicken to rest for 10 – 20 minutes before serving. 

Chicken without stuffing

Chicken with stuffing

2 ½ – 3 lbs   –   1 – 1 ¾  hrs

2 ½ – 3 lbs   –   1 ½ – 2 hrs

3 ½ lbs   –   1 ½ – 1 ¾ hrs

3 ½ – 4 lbs   –   1 ¾ -2 ¼ hrs

4 ½ – 5 lbs   –   1 ½ – 2 hrs

4 ½ – 5 lbs   –   2 – 2 ½ hrs

5 – 6 lbs   –   1 ¾ – 2 ½ hrs

5 – 6 lbs   –   2 ¼ – 2 ¾ hrs

5. Set the drippings off to the side in a bowl.  Then mix about one tablespoon of corn flour with about two tablespoon of water.  Stir till all of the corn flour is dissolved and then add to the drippings.  Stir until the mixture thickens to become gravy.  (Repeat once more if it does not thicken after 4 minutes of stiring.)  Enjoy with family or friends!  (serves about 4 people)  

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