Roast Chicken

PiKe

PiKe

PiKe

Caporegime
Joined
18 Oct 2002
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Location
Lake District
I have a few spices in the cupboard but wondered what I should use on tomorrows roast.

I have Cumin, Curry powder, corriander powder, garlic cloves, salt, pepper, aromat, tobasco sauce, brown sauce, chicken stock cubes, ginger, basil, oregano, paprika, soy sauce and toasted seasame oil. Any ideas?
 
Are you doing a full traditional roast?

If so IMO I would resist using anything too fragrant (your cumins, corianders etc).


For the perfect roast chicken I:


1) Brine the chicken overnight. Use a 5% brine. So if you puth the chicken in a large bowl and it takes 4 litres to top up with cold water, dissolve 200g salt in the water beforehand. Sit chicken in bowl in fridge overnight, or as long as you have.

This *really* makes a chicken in my experience.

2) Microwave a lemon for 30 secs. jab with fork and stuff up chickens bum.

3) Add thyme, oregano and sage (all chopped) to some unsalted butter. Be liberal, get it everywhere.

4) Roast on a veg trivet. 210c for 20 mins. 180c for the rest depending on size. Don't overcook.


This always produces an amazing bird :)
 
HeadlessChicken said:
1) Brine the chicken overnight. Use a 5% brine. So if you puth the chicken in a large bowl and it takes 4 litres to top up with cold water, dissolve 200g salt in the water beforehand. Sit chicken in bowl in fridge overnight, or as long as you have.
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What sort of difference does it make if you do or don't do this? To the taste of the chicken... Or is it to make it more tender? Or?
 
Brining changes the proteins in the chicken. it;

1) Gives a more robust overall flavour without over salting.

2) Keeps the bird really moist and prevents muscle tear when carving.

If I have the time I do tis with every roast chicken now.

I guess you could add herbs, dunno how well herbs would steep in cold water. What might be a plan is to bring the water to the boil, with salt & herbs. Let it steep as it cools then add chicken. A lot of faff I guess but may work.
 
I find rosemary and thyme great for my chickens :)

Will be trying that soaking thing next time though!

If you have a solid stock cube, I sometimes mix that into the herbs with pestle and mortar as well.

kd
 
After you've brined the Chicken, don't forget to rinse it (if you've used a high concentration of salt or some sugar in the brine) and then pat it dry with paper towel before cooking.
 
1) Smother chicken in garlic paste, add some salt and pepper. Cover in olive oil.

2) Sprinkle some mixed herbs into the cavity.

3) Microwave a lemon for 30 seconds, pierce a few times and place into cavity.

4) Place in a pre-heated tray and cover with tin foil.

5) Pre-heat oven to 230C and immediately turn down to 180c when you put the chicken in.

6) Baste the chicken in hot oil from the tray (and it's own juices) every 30 minutes.

7) Cook for approx 1h30mins (depending on size) and then rest for approx 20 minutes (well covered to keep the heat in)

8) Carve and enjoy!
 
HeadlessChicken said:
Brining changes the proteins in the chicken. it;

1) Gives a more robust overall flavour without over salting.

2) Keeps the bird really moist and prevents muscle tear when carving.

If I have the time I do tis with every roast chicken now.

I guess you could add herbs, dunno how well herbs would steep in cold water. What might be a plan is to bring the water to the boil, with salt & herbs. Let it steep as it cools then add chicken. A lot of faff I guess but may work.
Click to expand...

Going to have to give this a go next Sunday. Thanks for the tip
 
HeadlessChicken said:
Are you doing a full traditional roast?

If so IMO I would resist using anything too fragrant (your cumins, corianders etc).


For the perfect roast chicken I:


1) Brine the chicken overnight. Use a 5% brine. So if you puth the chicken in a large bowl and it takes 4 litres to top up with cold water, dissolve 200g salt in the water beforehand. Sit chicken in bowl in fridge overnight, or as long as you have.

This *really* makes a chicken in my experience.

2) Microwave a lemon for 30 secs. jab with fork and stuff up chickens bum.

3) Add thyme, oregano and sage (all chopped) to some unsalted butter. Be liberal, get it everywhere.

4) Roast on a veg trivet. 210c for 20 mins. 180c for the rest depending on size. Don't overcook.


This always produces an amazing bird :)
Click to expand...

I'm also thinking of trying this for our next roast. We normally get small chickens so I don't know if a lemon will fit up it's bum bum.
 
easiest way of cooking a chicken,

get oven on gas 9 for bout 20 mins to get nice and hot.

chicken in a tray on bed of veg for gravy.

lemon up chicken, bit of salt and pepper and drop of water in tin.

put in oven and turn down to gas 6, cook for 2 hours ( less if its a little chicken).

dont cover it.
 
My roast chicken method is to season it it with a knorr chicken stock cube mixed with oil, both inside and out. I also add a little extra salt (because salt is good for you) both in the cavity and on the skin too for extra flavour and crispier skin. I place some fresh parsley and thyme in the cavity followed by a stabbed lemon. I turn the oven heat to maximum. Once hot enough I place the chicken in the oven, wait a minute then turn it down to gas mark 5/6 for the best part of two hours depending on the size of the bird. When cooked allow to rest under foil for 10 minutes before carving. Delicious with a wild mushroom rissotto.
 
King Damager said:
Nooo! Always cover the breasts!

kd
Click to expand...

Unless it's over 2kg there really isn't a need. Also 2 hours is a long cooking for the majority of birds (unless you are feeding an army). A medium chicken is what, 1.6kg? 20 mins @ 210c and 180c for an hour. This always gives clear juices and a fine internal temp when taken with probe.

Overcooked chicken is a pet hate of mine though, so I always get borderline with mine :)
 
HeadlessChicken said:
Unless it's over 2kg there really isn't a need. Also 2 hours is a long cooking for the majority of birds (unless you are feeding an army). A medium chicken is what, 1.6kg? 20 mins @ 210c and 180c for an hour. This always gives clear juices and a fine internal temp when taken with probe.

Overcooked chicken is a pet hate of mine though, so I always get borderline with mine :)
Click to expand...

I'm a huge fan of cooking at as low a temperature as possible and then blasting it a little at the end to brown the skin (ideally with the grill rather than hot oven).
 
Insert your hand under the skin, where the neck would be. Proceed to gently detach the skin from the breast, whilst trying not to break it. Once the skin has been lifted, smear tarragon butter across the entirety of the breast.

This will baste the chicken as it cooks, and will result in a delicious, moist and succulent bird. :)

Obviously do whatever else you want to it, seasoning, olive oil, etc. The tarragon butter is essential, though. ;)
 
HeadlessChicken said:
Are you doing a full traditional roast?

If so IMO I would resist using anything too fragrant (your cumins, corianders etc).


For the perfect roast chicken I:


1) Brine the chicken overnight. Use a 5% brine. So if you puth the chicken in a large bowl and it takes 4 litres to top up with cold water, dissolve 200g salt in the water beforehand. Sit chicken in bowl in fridge overnight, or as long as you have.

This *really* makes a chicken in my experience.

2) Microwave a lemon for 30 secs. jab with fork and stuff up chickens bum.

3) Add thyme, oregano and sage (all chopped) to some unsalted butter. Be liberal, get it everywhere.

4) Roast on a veg trivet. 210c for 20 mins. 180c for the rest depending on size. Don't overcook.


This always produces an amazing bird :)
Click to expand...

Do you use a fan assisted oven?
 
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