How do you roast your chicken?

dia99dia99 Posts: 1,998Registered Users
Do you rub it? stuff it? bake it on a rack or in the pan? What seasonings do you use, and are they fresh or dried? Do you baste it during cooking? How long and at what temperature do you cook it?

I like my roasted chicken, but want something different!
People rise to the standard expected of them. GC

Comments

  • jeepcurlygurljeepcurlygurl Posts: 20,726Registered Users, Curl Ambassador Curl Virtuoso
    Well, my roasted chicken is pretty ordinary.
    I butter/salt/pepper it inside and out, put fresh or dried sage leaves under the skin, stuff with sage dressing (stale bread not dried, lots of sage salt pepper, egg, melted butter, milk), put in roasting bag as per directions on the box, put in roasting pan, cook til done. No need to baste or even look at it til the time it's supposed to be done. Always turns out perfect.
    --I'm located in Western PA.   --I found NC in late 2004, CG since February 2005, joined the forums in May 2005, started going grey in late 2005.   --My hair is 3B with some 3A, currently at mid back length when dry,  texture-medium/fine, porosity-top is low, middle is medium, ends are porous, elasticity-normal.   --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, coconut oil, honey, vinegar.   
    --My CG and grey hair progress -  
    http://www.naturallycurly.com/curltalk/going-gray/179328-jeepys-grey-hair-progress.html   
    --My article at NaturallyCurly about going grey - 
    https://www.naturallycurly.com/curlreading/color/how-i-went-completely-gray-and-loved-it
  • dia99dia99 Posts: 1,998Registered Users
    I LOVE sage! What do you mean "per box"? Are you using a box dressing mix and substitute the stale bread?

    I've never cooked with a bag because when my mom cooked turkeys in the bag they didn't have much flavor. But now I think I just don't like turkey at all, since even when it's flavored well I still don't get excited. I should try a bag again for something.

    Thanks for posting!
    People rise to the standard expected of them. GC
  • webjockeywebjockey Posts: 2,786Registered Users
    I season the crap out of it. It's not how I really love chicken (simple with salt pepper and thyme), but the kids and hubby prefer it that way so I cave

    On a regular sized organic chicken I put
    2-3 tbs no-salt seasoning, garlic powder, lemon pepper seasoning (this has salt in it allready)
    slightly less paprika

    If I have any fresh herbs in the house, I'll stick that under the bird or in the bird.

    then I drizzle olive oil all over. At least 1/3 cup

    If I'm in a rush, I cut out the backbone, flatten it and cook it at 425 until done. cover w/ foil and let the juices run out to make gravy.

    If I'm not in a rush I leave it whole, add some white wine and chicken stock to the bottom of the pan and cook at 450 for about 15 min and then reduce the heat to 375 until done.
    hello.world.
  • jeepcurlygurljeepcurlygurl Posts: 20,726Registered Users, Curl Ambassador Curl Virtuoso
    dia99 wrote: »
    I LOVE sage! What do you mean "per box"? I should try a bag again for something.

    Thanks for posting!

    I mean cooking the chicken according to the directions (for time/temp) on the box of roasting bags. I was totally skeptical of using bags, but they really do make the best birds!
    --I'm located in Western PA.   --I found NC in late 2004, CG since February 2005, joined the forums in May 2005, started going grey in late 2005.   --My hair is 3B with some 3A, currently at mid back length when dry,  texture-medium/fine, porosity-top is low, middle is medium, ends are porous, elasticity-normal.   --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, coconut oil, honey, vinegar.   
    --My CG and grey hair progress -  
    http://www.naturallycurly.com/curltalk/going-gray/179328-jeepys-grey-hair-progress.html   
    --My article at NaturallyCurly about going grey - 
    https://www.naturallycurly.com/curlreading/color/how-i-went-completely-gray-and-loved-it
  • roseannadanaroseannadana Posts: 5,633Registered Users Curl Connoisseur
    I usually cheat and buy a roasted chicken at Costco or Publix. However, I have done this before and it turned out great!

    Crock Pot Rotisserie Chicken

    1 whole chicken
    spray olive oil
    Lawry's seasoned salt -no substitutes
    Aluminum foil


    Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry's. Spray inside of crock with Pam. Note: Do not put any water in the crock. Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the crock. The chicken is going to sit on these. Place chicken breast side down in crock on top of aluminum balls. (The chicken's breast sits on the aluminum balls.)

    Cook on High (will not come out the same on low), 4-6 hours. (3lb. chicken took 4 hours)

    You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket

    **NOTE** wrap a potato in foil and place them in the bottom of the crock pot
    to make the foil balls, then you have both chicken and potatoes cooked to perfection!

    I was born to be a pessimist. My blood type is B Negative.
  • dia99dia99 Posts: 1,998Registered Users
    Thank you for the tips! I am still looking for my crockpot to make the gyros wile posted over in non-hair! I will try it with some skinned chicken breasts and aluminum foil and see how it works.

    webjockey, I think I probably need to add more salt when I make a whole bird. I definitely am not putting that amount, and it makes for differentially-seasoned pieces since I run out of seasoning rub before I'm done covering everything and then just start trying to cross rub :)!
    People rise to the standard expected of them. GC
  • misspammisspam Posts: 5,318Registered Users
    I roast my chicken the Barbara Kafka way. High heat, 500 degrees for about an hour. Comes out wonderful every time. It does tend to set off smoke alarms though, so be prepared. :mrgreen:

    I found her recipe posted on this blog:

    http://thibeaultstablerecipes.blogspot.com/2009/06/simplest-roast-chicken.html

    I tend to use either dry Vermouth or a dry white wine for deglazing the pan. Sometimes I even add some heavy cream to the finished pan sauce. Yummers!
    [SIGPIC][/SIGPIC]
  • SariaSaria Posts: 15,963Registered Users
    misspam wrote: »
    I roast my chicken the Barbara Kafka way. High heat, 500 degrees for about an hour. Comes out wonderful every time. It does tend to set off smoke alarms though, so be prepared. :mrgreen:

    I found her recipe posted on this blog:

    http://thibeaultstablerecipes.blogspot.com/2009/06/simplest-roast-chicken.html

    I tend to use either dry Vermouth or a dry white wine for deglazing the pan. Sometimes I even add some heavy cream to the finished pan sauce. Yummers!

    Heh, when I saw you posted here, I knew you'd bring the brilliant Kafka up. I roast mine basically like this or the Zuni Cafe method. Both are similar and how we tend to do it in restaurants.
    por-que-no-te-callas.jpg
  • misspammisspam Posts: 5,318Registered Users
    Saria wrote: »
    misspam wrote: »
    I roast my chicken the Barbara Kafka way. High heat, 500 degrees for about an hour. Comes out wonderful every time. It does tend to set off smoke alarms though, so be prepared. :mrgreen:

    I found her recipe posted on this blog:

    http://thibeaultstablerecipes.blogspot.com/2009/06/simplest-roast-chicken.html

    I tend to use either dry Vermouth or a dry white wine for deglazing the pan. Sometimes I even add some heavy cream to the finished pan sauce. Yummers!

    Heh, when I saw you posted here, I knew you'd bring the brilliant Kafka up. I roast mine basically like this or the Zuni Cafe method. Both are similar and how we tend to do it in restaurants.

    Ha! Now you've gotta spill the beans on the Zuni Cafe method. :chef:
    [SIGPIC][/SIGPIC]
  • SariaSaria Posts: 15,963Registered Users
    http://www.notquitenigella.com/2008/10/01/zuni-roast-chicken-with-bread-salad/
    I am surprised you don't have The Zuni Cafe Cookbook. It's a bit elaborate in its directions, but full of great recipes and technique.
    por-que-no-te-callas.jpg
  • misspammisspam Posts: 5,318Registered Users
    Saria wrote: »
    http://www.notquitenigella.com/2008/10/01/zuni-roast-chicken-with-bread-salad/
    I am surprised you don't have The Zuni Cafe Cookbook. It's a bit elaborate in its directions, but full of great recipes and technique.

    It's now in my Amazon wish list, thank you very much! :evil4:

    Thanks for the link. I love bread salad and that recipe looks super delish. :love5:
    [SIGPIC][/SIGPIC]
  • journotravelerjournotraveler Posts: 2,816Registered Users
    webjockey wrote: »
    I season the crap out of it. It's not how I really love chicken (simple with salt pepper and thyme), but the kids and hubby prefer it that way so I cave

    On a regular sized organic chicken I put
    2-3 tbs no-salt seasoning, garlic powder, lemon pepper seasoning (this has salt in it allready)
    slightly less paprika

    If I have any fresh herbs in the house, I'll stick that under the bird or in the bird.

    then I drizzle olive oil all over. At least 1/3 cup

    If I'm in a rush, I cut out the backbone, flatten it and cook it at 425 until done. cover w/ foil and let the juices run out to make gravy.

    If I'm not in a rush I leave it whole, add some white wine and chicken stock to the bottom of the pan and cook at 450 for about 15 min and then reduce the heat to 375 until done.

    I tried your method tonight, Webjockey. Easy--and it came out really well!
    3B corkscrews with scatterings of 3A & 3C.
  • irociroc Posts: 7,890Registered Users Curl Neophyte
    I don't, because other than a few select recipes, I'm pretty much a crappy cook. Hence why I'm married to a chef.

    but I'm always looking for cooking tips, so thanks!
    [SIGPIC][/SIGPIC]
  • *Marah**Marah* Posts: 8,032Registered Users Curl Neophyte
    Here's a neat trick.. if you don't stuff the chicken with other things like bread crumbs or whatever...

    Cut up 1 lemon and 1 orange into fours...squeeze them inside the chicken a little and then stick them inside the chicken.

    It gives the most delicious flavor and aroma to the chicken... You just toss the fruit once the chicken is done cooking.
    tumblr_m9jonzYZmu1re7hjjo1_250.jpg
  • eweniqueewenique Posts: 1,502Registered Users Curl Neophyte
    I do a (timed bake) slow roast at 325 degrees for 3 hrs. It can sit another hour if necessary after the oven turns itself off. Seasoned with salt, black pepper, red pepper, garlic salt, parsley. I use the drippings for gravy. Yum!
    2C wavy with some spirals. CG since April 07. Medium texture and porosity.
    COs: Yes to Cucumbers
    Stylers: Miss Jessies Coily Custard, KCCC

    [SIGPIC][/SIGPIC]
    Live Simply. Use Soap
    www.TheLatheredLamb.com
    www.EweniqueEssentials.artfire.com

Leave a Comment

BoldItalicStrikethroughOrdered listUnordered list
Emoji
Image
Align leftAlign centerAlign rightToggle HTML viewToggle full pageToggle lights
Drop image/file