What are the best ways to make roast chicken?
Roast Chicken
Jaxson Gutierrez
Zachary Jenkins
pea soup
Jackson Morgan
seriouseats.com
This or that with this bump.
Piri piri Chicken
2 tbsp McCormicks piri piri blend
3 tbsp Olive oil
1 tsp Herbes de Provence (thyme or Italian blend may work)
2 tbsp White wine vinegar
1 tsp Salt
4 Garlic Cloves minced/finely chopped
optional:
Liquid Macarico piri piri hot sauce to taste (approx. 2tsp)
mix well
Use Jacques Pepin recipe for application instructions and cooking.
Christopher Perry
Breast side down. Fuck aesthetics I just want juicy chicken.
Nathan Rogers
>wanting sloppy skin
Parker Phillips
take chicken corpse
take out any packaging from the cavity
pat dry with paper towel
salt and pepper the inside
rub down the skin with salt and oil/butter
salt and pepper the oiled skin
add thyme sprigs into cavity
add halved lemon into cavity
roast until you can smell the best roast chicken of your life/a skewer runs clear with juice
Ethan Adams
There's skin on the back.
Jaxson Nguyen
>a skewer runs clear with juice
Start working with a digital thermometer. Hit 165F. All of your food will always be restaurant grade doneness.
Julian Evans
yeah I use a thermometer, I assumed the op didn't have one
Oliver Carter
I got a cheap-ass cooking thermometer. Don't know if I trust it
Jacob Hughes
Cool. They make life with meat perfect. 135F with steaks 165 with the internal breast on a chicken. People think you're a magician.
Samuel Hughes
a shit thermometer is always better than tension testing or any other guestimating crap.
Henry Cooper
Anyone tried Chef Johns million dollar chicken?
Nolan Ross
i'm too broke
Nathan Mitchell
let the chicken come to room temp, then preheat your oven to 400F. thoroughly dry your chicken both inside and out. s+p the cavity, then `take whole garlic cloves (in the skin is fine), fresh herbs (rosemary/thyme/sage), and a halved lemon and shove it into the chicken cavity.
in a dutch oven, toss 1 large onion quartered, some rough chopped carrots, a few more cloves of garlic, maybe a quartered fennel bulb if you're feeling fancy with a few tablespoons of oil, liberally s+p. if you have leftover fresh herbs, toss a few sprigs in there too.
place the chicken on top of the veg, then rub the skin with oil and heavily s+p. use flaky sea salt, trust me.
place in oven and bake for 25 min, turn down temp to 375F and continue baking until the chicken is fully cooked. don't baste, basting is for assholes who don't appreciate a good crisp skin.
let the chicken rest for at least 15 minutes after baking before slicing.
Robert Bennett
>bake
DROPPED
Carter Sanchez
not him but your home oven only bakes.
Adrian Jenkins
youtube.com
yes, it's that simple.
Benjamin Jones
Whole chicken, remove bits, bruised rosemary and roughly crushed shallots in cavity, truss, rub skin w olive oil, sprinkle with kosher salt to "light snowfall" level, into oven @ 400F for about 50 minutes, let rest, voila. Easy and it's a real showboat type of dinner, looks great, smells great, useful leftovers
Hudson Nguyen
how the fuck else would you cook a whole chicken in a home oven? OP literally asked for roasted chicken recipes, mine is a roasted chicken recipe.
Elijah Reyes
yeah, the company i work for did a bunch of taste-tests of roasted chickens and keller's came out on top.
Jayden Garcia
>salt and pepper inside
>remove baking string
>stuff with chopped lemon, crushed garlic, half onion, huge bunches of thyme
>push finger under skin on breasts to make gap
>fill gap with puréed garlic, more thyme, salt pepper and lots of butter
>add 300ml white wine to dish
>cover with tin foil
>oven at 180 for 45 mins
>remove foil, back in oven for 30 mins
>remove, take out stuffing, cut off wings and parsons nose
>put chicken aside to rest, put everything else in roasting juices, into pan
>reduce
>strain
>inject some roasting juices into breast
>use rest as gravy
>sprinkle with memes, serve