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How To Roast The Perfect Chicken
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How to get crispy skin on roasted chicken? - Page 3
Gear mentioned in this thread:post #62 of 701/29/12 at 5:44pm
Add some thinly slice butter between the skin and the flesh. Cook it in hot oven, 200 Degree CELCIUS or 180. Baste it once every 10 minutes for 30 mins. You should get the crispy skin.
Otherwise...bake it like usual and once done, remove from the oven and pour some very hot oil over the chicken skin. You should get the crispy skin.post #63 of 702/8/12 at 7:19am
1) When roasting a larger chicken (5lbs or more), how do I adjust temperature/time to make up for it and still end up with a most chicken (especially chicken breasts- they always seem to turn out a bit dry)?
2) When roasting in a pan, should I elevate the chicken on a roasting rack inside of the pan or let it cook in its juices in the pan?post #64 of 702/8/12 at 9:27ampost #65 of 702/17/14 at 10:14pm
Cook it up right sitting on a beer can - Inside the Bird (2/3 full and with a bit of Garlic and herb thrown it). Normal heat will do. A bit of a herb and seasoning rub and spray with Olive oil. Bobs you uncle. The meat is beautify moist and you can adjust your temp to get crisp skin without the fear of the Bird drying out.!
Rickpost #66 of 702/18/14 at 9:50am
Stick your hand between the raw breast meat and the skin to separate it but not remove it - and if you're feeling crazy slather some herbed butter on the breasts before you put the bird into a high-temp oven - works every time. I also like to pour about half a cup of gran marnier into the cavity and stop it with a whole lemon.post #67 of 702/18/14 at 11:25ampost #68 of 702/18/14 at 12:22pmpost #69 of 702/18/14 at 2:51pm
Preheat oven to 500 F.
Use whole chicken surrounded by a bed of potatoes wedges (peeled) as thick as your thump. Remove neck and gizzards from bird cavity. Wash chicken and dry with paper towels. Open the cavity by trimming around it removing excess clumps of fat and some of the loose skin.
The opening needs to be somewhat open for best results. Melt a cube of butter. Brush butter over chicken then pour rest over potatoes. Salt the bird but NO OTHER SEASONINGS as they would burn at the high temperature. Roast in a Pyrex dish for 1 hour. The skin should be a deep brown. I have cooked more that 300 chickens this way.
After roasting, let rest a bit - do not cover with tin foil as steaming will soften the crisp skin.
Apply pepper to taste.post #70 of 702/24/14 at 4:28pm
Remove the chicken from any packaging. Remove the neck and giblets. Rinse the inside of the bird. Place the chicken in a clean container that is deep so that any leakage will be contained. Let the chicken sit uncovered under refrigeration for at least one and preferably two days, changing the container a needed to remove any moisture.
Moisture, wetness, is an enemy of the chef when roasting.
If you brine the chicken first then just follow the above steps after brining the chicken.
This process works for beef and lamb as well.
Interesting enough, pork benefits from having some moisture present when roasting it.
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