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-   -   Roasting a Chicken - Pic Heavy (http://www.diaperswappers.com/forum/showthread.php?t=1082731)

*Peanut* 09-29-2010 02:21 PM

Roasting a Chicken - Pic Heavy
 
Ok, so for you cooking newbies, here is how I roast a chicken. Melissa reminded about putting some butter under the skin, which I added as a step here (in case you want to do it).

Ok, here is the chicky right out of the package:

http://i948.photobucket.com/albums/a...g/IMG_3076.jpg
(I have it on a shallow pan, but I think it cooks better in a 9 x 13 cake pan or other roasting pan.)

I flip the chicky over and pul out the stuff in the cavity:

http://i948.photobucket.com/albums/a...g/IMG_3077.jpg

I find that if I cut out the backbone and lay the chicken flat, it cooks much better. So, here is how I do it:

Get a good kitchen scissors and cut up one side of the back bone:

http://i948.photobucket.com/albums/a...g/IMG_3078.jpg

http://i948.photobucket.com/albums/a...g/IMG_3079.jpg

Then repeat along the other side:

http://i948.photobucket.com/albums/a...g/IMG_3080.jpg

Your chicken will end up looking like this:

http://i948.photobucket.com/albums/a...g/IMG_3081.jpg
(Keep the backbone in the pan because it will make the juices more flavorful!)

Flip the chicken over, placing the neck and gizzards underneath:

http://i948.photobucket.com/albums/a...g/IMG_3082.jpg

If you want, you can mix a few Tbsp of room temp butter with some salt, pepper, and herbs:

http://i948.photobucket.com/albums/a...g/IMG_3083.jpg

Spread the butter under the skin. For the leg, I go in from here:

http://i948.photobucket.com/albums/a...g/IMG_3084.jpg

http://i948.photobucket.com/albums/a...g/IMG_3085.jpg

And for the breast, I go in from here:

http://i948.photobucket.com/albums/a...g/IMG_3086.jpg

http://i948.photobucket.com/albums/a...g/IMG_3087.jpg

You can see the butter and herbs under the skin:

http://i948.photobucket.com/albums/a...g/IMG_3089.jpg

Use remaining butter on skin and liberally season with salt and pepper:

http://i948.photobucket.com/albums/a...g/IMG_3090.jpg

There are 2 ways you can bake the chicken, either:

400 for 1 hour 15 min to 1 hour 30 min (depending on the size of the bird)

or

275 for 1 hour and then 425 for 45 minutes to 1 hour (depending on the size of the bird)

Just bake it uncovered so the skin gets nice and crispy!! I like to spoon the juices in the pan over short grain white rice (salt and pepper it too) and it is to die for!! :lostit:

Here it is all done:

http://i948.photobucket.com/albums/a...g/IMG_3093.jpg

puppyloven 09-29-2010 02:29 PM

Re: Roasting a Chicken - Pic Heavy
 
very nice! I like on teh second pic you wrote "pul" instead of "pull" tee-hee :)

*Peanut* 09-29-2010 02:32 PM

Re: Roasting a Chicken - Pic Heavy
 
Quote:

Originally Posted by puppyloven (Post 11337561)
very nice! I like on teh second pic you wrote "pul" instead of "pull" tee-hee :)

cloth diaper much? :giggle: I know, I thought about changing it, but then I was too lazy!! :giggle2:

puppyloven 09-29-2010 02:33 PM

Re: Roasting a Chicken - Pic Heavy
 
;) I love it!

drkelli 09-30-2010 09:47 AM

Re: Roasting a Chicken - Pic Heavy
 
Thanks-I am doing this tonight!

*Peanut* 09-30-2010 09:52 AM

Re: Roasting a Chicken - Pic Heavy
 
Quote:

Originally Posted by drkelli (Post 11343066)
Thanks-I am doing this tonight!

:lostit: You don't have to slather butter under the skin, if that makes it easier for you! But, it does get the meat nice and seasoned.

P.S. You may want to rinse the chicken and the back bone in the sink after you cut it with the scissors IF you didn't cut super cleanly. Just in case there are little tiny boney bits from the cutting!

hbee 09-30-2010 04:23 PM

Re: Roasting a Chicken - Pic Heavy
 
Um, yum!

Esthersmommy 09-30-2010 04:40 PM

Re: Roasting a Chicken - Pic Heavy
 
GREAT tutorial!!

If you are roasting a bigger bird, my mum always taught me... 20 minutes per pound then an extra 20 for good look. If you cook the bird the other side up, a good indicator than it is cooked are when the legs fall open away from the body.

If you don't like crispy skin or skin at all, and like super moist chicken...

Place some inch thick slices of potato in your baking pan, just enough to sit the chicken on, then fill with water to the top of the potatoes. Cover with foil, most likely you'll need 2 peices, lift the foil a little where the 2 pieces meet to allow steam to vent.

You can also make a super gravy from what is left at the bottom of pan!

*Peanut* 09-30-2010 04:43 PM

Re: Roasting a Chicken - Pic Heavy
 
Quote:

Originally Posted by Esthersmommy (Post 11346499)
GREAT tutorial!!

If you are roasting a bigger bird, my mum always taught me... 20 minutes per pound then an extra 20 for good look. If you cook the bird the other side up, a good indicator than it is cooked are when the legs fall open away from the body.

If you don't like crispy skin or skin at all, and like super moist chicken...

Place some inch thick slices of potato in your baking pan, just enough to sit the chicken on, then fill with water to the top of the potatoes. Cover with foil, most likely you'll need 2 peices, lift the foil a little where the 2 pieces meet to allow steam to vent.

You can also make a super gravy from what is left at the bottom of pan!

Ohhhh... good tips, mama. I want to eat dinner at your house!! :giggle:

hbee 09-30-2010 05:26 PM

Re: Roasting a Chicken - Pic Heavy
 
DH isn't home this weekend and I desperately need to go grocery shopping. I'd like to eat dinner at any of you ladies places tonight. :)


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