Skip to main content

Tips For Roasting Whole Chicken

If you want to save a few bucks and have some killer leftovers then roasting a whole chicken is your best bet.  Not only will you have meal options for the rest of the week, but they will be low in fat and full of flavor, if you know how to roast a whole chicken.   There is really nothing to it, just a few simple steps of precaution and preparation and your on your way. 
First tip is to buy organic, which may not be the best deal for your dollar it will be the best meat you can buy at retail, or if you want you can go to a local farm and "do it yourself".  So let's just go with the first option.  I recommend to always rinsing your chicken first to clean off the raw juice it sits in and be sure to check for the giblets in the cavity and give that a good rinse as well.  The recipe here is just a simple one, it is the procedure that I would the emphasis to be directed.  So for your recipe ingredients all you will need is Kosher salt, fresh ground pepper, fresh lemons, butter, and Dijon mustard. 
Okay so your whole chicken is rinsed off, so make sure you dry the skin thoroughly both inside and outside of the bird.  While preheating your oven to 425 F, generously salt and pepper the whole chicken all over the exterior and inside the cavity, tuck the wings under the body of the bird and make sure you have the breasts facing up.  If you have butcher twine handy, tie the legs together, if you do not no worries, I have roasted whole chickens without trussing the legs it will be just fine. 
Place your whole chicken in a baking dish and set in the middle rack, bake at 425 for about 20-25 minutes, then drop the temp down to 325 F and continue roasting for 20 minutes per pound, or till your internal temp reaches 155 F.   At this point pull your whole chicken from the oven and loosely cover with tin foil and let rest for about 20 minutes.
Half the lemons and squeeze over bird, just enough to lightly coat the skin, you don't want to sog  out that crisp skin, carve your bird into desired servings and with each piece spread a small pat of butter on to the piece, add a dollop of Dijon mustard to the plate to dip the chicken in, and serve with your favorite sides.  That's all to it!


For more info on roasting poultry and whole chicken recipe ideas  








Labels:

Comments

  1. lasagnarecipesNovember 17, 2011 at 12:39 AM

    This recipe is amazing. The chicken turned out absolutely perfect, nice and tender with lots of flavour, definitely a confidence boost for me - especially since the last roast chicken I made (following a different recipe) was something of a disaster. Very easy, absolutely lovely, will definitely cook this again.

    Cheers.

    ReplyDelete
  2. jenuboukaNovember 17, 2011 at 7:44 AM

    Awesome to hear! I am tickled you tried my recipe, I cook this at least 4 times a month.

    ReplyDelete

Post a Comment

Popular posts from this blog

What Are Tobacco Onions | Recipe for Angry Onions

What Are Tobacco Onions - Are they the same as angry onions? Tobacco, a.k.a. angry onions have been all the rage in culinary creations. Many cooks have asked what are Tobacco onions, and how did they acquire  such a name?  Tobacco onions inherited their name simply by how the onions look after they have been prepared; little dark shreds similar to tobacco due to the spicy seasonings mixed with flour and thin strips of raw onion dredged and fried.  As many cooks and chefs discovered, this description did not sit well with customers as Tobacco is a taboo name now a days. So, after much deliberation; the angry onion was born.  Same concept - just more politically correct - yes even in the culinary art world.  Recipe for Angry Onions The possibilities are endless with what to serve alongside angry onions. Some recipes refer them as tobacco onions but the idea is similar.  Angry onions are lightly breaded in a spicy mixture and then flash fried in oil.  They are perfect to
1 comment
Read more

Zesty Salmon Jerky Deviled Eggs - Deviled Egg Recipes For the Holidays

Zesty Salmon Jerky Deviled Egg Recipe Jazz up traditional deviled eggs with the addition of smoky salmon jerky, lime juice, and creamy avocado. This recipe can be served as an appetizer or for a mid-afternoon snack to curb sugar cravings and tide you over until dinner time. The filling is rich in omega fatty acids which boosts the immune system and aids in inflammation. The jerky adds an incredible aroma, depth in flavor, and great texture. While the avocado tames its fiery flavor and takes the place of mayonnaise. The filling also incorporates fresh herbs and spices that harmonize with the rich yolk. You can make the deviled eggs up to 3 days in advance to enjoy later in the week for a healthy protein rich snack. Makes 12 eggs | 2 per person Ingredients: ·          12 hardboiled eggs, peeled and halved ·          8 ounces salmon jerky ·          1 large, ripe avocado, diced ·          3 Tablespoons low-fat sour cream ·          1/2 teaspoon cumin, ground
Post a Comment
Read more

Garbanzo Burger: Recipe For Veggie Patty Burger

Creating a veggie burger recipe with garbanzo beans was one unique vegetarian recipe I designed for a great meat alternative burger. Bean burgers are one of the most popular types of veggie burger to make because their binding properties are the most desired when creating a meatless patty. They also provide a great texture and filling attributes like a meat patty but are less heavy on the digestive system. People who are trying to find healthy alternatives for their burger fix will discover that the garbanzo burger offers a sense of fullness and will not make you feel groggy during the digestive process. Garbanzo beans, or chickpeas contain folate and iron, making the dish a great mid day energy and immune booster. Cook Time For Bean Patties Prep time: 30 min Cook time: 12 min Ready in: 42 min Yields: 4 to 6 patties How To Prepare Garbanzo Bugers The process is quite simple, however keep in mind these veggie burgers are a bit fragi
Post a Comment
Read more