Your post made me hungry! You can write, too.
Recent Images In This Thread
Related Forum Threads
- Cooking meat at low temperature in the oven... no thanks! Last post on 1/29/14 at 4:41pm in Food & Cooking
- Cooking Chicken dinner....Help?!? Last post on 12/12/10 at 5:26pm in Food & Cooking
- More roast pork questions... Last post on 1/2/11 at 5:01am in Food & Cooking
- Cooking Chickens on a fire Last post on 10/9/14 at 11:54am in The Camp Cook
- Question on Oven-baked Chicken Wings Last post on 3/18/14 at 10:04am in Food & Cooking
How To Roast The Perfect Chicken
Last edited: 1/7/12
- Roasting Coffee At Home In A Popcorn PopperLast edited: 9/6/11
- How To Cut Up A Whole ChickenLast edited: 2/28/10
- Duck In Place Of ChickenLast edited: 2/28/10
Just got this a few weeks ago and so far it's been very reliable
I've had this little knife over a year now and I use it a LOT. It is probably the third most used knife in my kitchen (After my chef's knife and bread knife). It arrived pretty sharp (at least by...
I have to admit that at first I was a little worried about a cookbook put out by Betty Crocker. After all who is Betty Crocker anyway? My fear was that every recipe would require a box mix to be...
I'm in the Foods Program at Saddleback Community College and my experiences thus far have been fantastic! Classes usually meet once a week for 5 hours. This gives the student ample time to prepare...
I've experimented with juicing over the years, not as a lifestyle by any means, but I do believe science backs up the fact that many vegetables have nutritional value that is lost during the...
How to get crispy skin on roasted chicken? - Page 3
Gear mentioned in this thread:post #62 of 741/29/12 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 742/8/12 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 742/8/12 at 9:27ampost #65 of 742/17/14 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 742/18/14 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 742/18/14 at 11:25ampost #68 of 742/18/14 at 12:22pmpost #69 of 742/18/14 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 742/24/14 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.post #71 of 743/28/14 at 5:44pm
yes there is......the secret is brining the chicken for at least two hours in a sugar salt brine.....kept in fridge of course. you then should have an herb butter and olive oil to rub in-between the breast and the skin of the chicken...its best to try to separate much skin from the meat everywhere on the chicken....adding herb butter in-between i prefer cooking chicken high temp 450 for 25 to 30 mins on each side, on top of a roasting pan......bottom i usually add veggies and potatoes....the proper pan is key.....the one that has pan and a flat cover with holes for the excess juice and fat to drain off chicken...gives nice flavor to veggies!!!post #72 of 743/28/14 at 6:10pm
I remove the wishbone then season inside and out then truss the chicken, make sure the skin is dry (I don't bother washing) then into a 500 F oven on a baker's rack for 20 minutes then reduce to 350 till done. Let rest NOT under foil then carve and enjoy. It really is that simple. I do love that video, but lets face it that's a luxury and really who has an oven that hot at home?post #73 of 743/28/14 at 6:16pmpost #74 of 743/28/14 at 6:45pm
Molly Stevens's recipe for roast chicken works well for me. Crispy skin, juicy, flavorful meat. Very simple. The problem I have is finding a chicken under 5 lbs. It works best with a smaller bird, so the breast isn't overcooked before the thighs are done.
While Molly Stevens's is my favorite method, Jacques Pepin's method works, too.
That method, too, suggests using a smaller bird so the thighs get done before the breast is dried out.
Recently when I could only get my hands on a bigger bird and didn't have time to dry brine it a la Molly Stevens, I did the Barbara Kafka high heat method and that worked well, too.
- How to get crispy skin on roasted chicken?
- Roasting Coffee At Home In A Popcorn Popper
- › What did you have for dinner? 3 minutes ago
- › Starting an Intership in a professional kitchen 10 minutes ago
- › Bacon......baked or fried on the stove...... 27 minutes ago
- › Growing something new in my garden... 30 minutes ago
- › help red seal BAKER exam 35 minutes ago
- › Greetings! 1 hour, 45 minutes ago
- › Why does my fresh basil turn black? 1 hour, 48 minutes ago
- › Need Help : Menu consultant 2 hours, 18 minutes ago
- › what does DECONSTRUCTED mean? 2 hours, 33 minutes ago
- › Old school vs. 'New' school chefs 2 hours, 41 minutes ago
- › Kyocera Kyotop Damascus Pakka Handle 6.0 Inch Chef Knife by Mahee Ferlini
- › Wusthof Classic Ikon 3-1/2-Inch Peeling Knife, Black by 4Barry
- › Betty Crocker The Big Book of Cookies (Betty Crocker Big Book) by Cami
- › Saddleback College - Food and Nutrition Department by robstathem
- › Omega J8006 Nutrition Center Commercial Masticating Juicer, Black... by eastshores
- › Anova Sous Vide Immersion Circulator (Black) by eastshores
- › Polish Classic Recipes (Classics Series) by Jim Berman
- › Johnson and Wales University - Providence, RI by chefwriter
- › The Art Institute of California - Hollywood by ChefTorres87
- › J.A. Henckels International Forged Synergy 8-Inch Chef's Knife by 13krama