ITT we discuss how to perfectly roast a chicken

this is a stupid question, but a spatchcoked chicken won't fit in my dutch oven or in my biggest cast iron skillet. what do you cook it in/on?

>salt and pepper
off to a good start
>whole lemon inside the cavity
weird but maybe that's a thing
>soy sauce looking coating
ok that could still be alright but seems odd with the lemon stuff going on
>puts entire chicken inside a fucking watermelon
lost it

wirerack over baking sheet lined with aluminium foil in a preheated oven set to 500F/250C for around 45 minutes

youtube.com/watch?v=43VjLCRqKNk

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>I didn't want to truss it too tightly
The fuck? do you even know why you truss a chicken*?

*other than the fact you can't truss a lawyer

Just microwave it for about 15 minutes

>how to perfectly roast a chicken

Hey, chicken. You ugly.

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well you did jack shit

gf's (male) ass

nice, thanks!

yes, to cook evenly, but i wasn't worried about that

Rub the chicken all over with butter and season with black pepper inside and out (no salt yet) prepare a tray and put in chicken stock, bay leaves, slices of onion and parsley stalks. Add whatever herbs, vegetables etc you like to the cavity. Place the chicken breast side down (or upside down if you prefer) in the stock and roast for 30 minutes at 375-400 f. After the 30 minutes turn it breast side up and season with salt inside and out, then roast at the same temperature for another hour ish. Perfect roast chicken.

It also keeps air from circulating in that cavity and drying out the breasts.

>Perfect roast chicken.
sloppy braised skin is what you mean, pretty far from perfect.

sure, but shoving stuff like halved lemons into the cavity prevent air circulation.

Jacques Pepin always has the answer to this.

seriouseats.com/recipes/2010/03/dinner-tonight-jacques-pepins-quick-roasted-chicken-recipe.html

Do it like that, add your own take with piri piri sauce or thyme sprigs, whatever.

Use a meat thermometer and dive into the deep point in the breast and cook to 165F.

You'll make award winning chicken, ever single time.

>Sloppy braised skin
Wut, you only roast breast side down in the stock for the first 30 minutes, the additional hour is more than enough to give you crispy skin. It's the classic French was of doing it.

>crispy skin
>in a braising liquid
You can't go on the internet and lie user.

Are you just selectively ignoring bits of his posts?

nope. Are you not thinking critically?

watermelon fried chicken we have reached Wakanda

Rub butter under the skin before roasting

B

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Wa la

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I use this. Konics from Ikea.

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butterflied chicken is still whole, numbnuts

>wirerack over baking sheet lined with aluminium foil in a preheated oven set to 500F/250C for around 45 minutes
>roasted at 425F for 1 hour 15 minutes, and now it's resting before i carve it.

fairly high heat (425-500F) for approx an hour always works

kek

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just buy a rotisserie chicken

I make tits spatchcock chicken in my toaster oven.

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no

This. Chicken should be trussed tightly into a little butterball.

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who /ballotine/ here?
youtube.com/watch?v=Ku5p1CcGn70

Usually I do a stuffing of sauteed onions and garlic, thyme, gruyere, croutons, and a splash of lemon juice and chicken stock to bind it together. I sear and cook it in a sautee pan, and then make a pan sauce with the drippings.

I've been thinking of upping the flavour with a spice rub, do you think something with coriander would work with my stuffing?

Everyone elses' way is wrong. Mine is right.

I do it a lot like OP, but the backside is always soggy (because it always ends up sitting in the drippings). What can I do Veeky Forums?

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Try going extra hard with the initial sear
Do like OP did and prop the chicken up on some carrot wedges
Rest the chicken on a wire rack to avoid pooling juices

If you're desperate for more crispiness you could try searing again after it comes out of the oven, either in a clean pan, or maybe resting the chicken upside down and hitting the underside with a blowtorch or something.

This is the correct answer btw.

This is how sous vide works?

Spatchcocked on the grill.

i can’t find any info online about these?
are they sold at like spencer’s gifts or something?

You put it in the hot oven and it roasts by itself.
What else is there to talk about or discuss?

Go to cave Grug, you’re drunk.

>How to perfectly roast a chicken
You cut it up.

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Spatchcock that bitch

That's called spatchcocking, retard, and breasts and thighs still have to be roasted seperately for perfection.

Last chicken I made turned out awful. I brined it but it was still really mealy and dry. Honestly couldn't even eat it, had to toss it. Roasted it at 375 on convection until it hit 165. The fuck happened?

safeway for sure has the best to offer with kings close behind

Was a cushion not a chicken.

OK I didn't truss it (couldn't find anything to tie it up with) or fill the cavity with anything so that's where I went wrong. It was god awful.

No, but I think sage and rosemary would.

spatchcock is requirement for whole roast chicken imo

Go to Costco and purchase it.

chewy . . ..you ever boil meat before?

Honestly I've never had a problem with just salt, pepper, butter.

Sear it in a cast iron pan to start. Flip it around - get the sides seared. Then put that bad boy in the oven in the pan.

350F for 40 min as a base, depends on the size of your bird.

Get the whole squad and bash on his new haircut

Bet you've never heard that one before huh? Ha ha funny