Saturday, June 2

HOW TO: Roast a Chicken

I recently realized that I often get asked to write down my roasted chicken recipe. I honestly usually guess at the measurements so it is never consistent, but everyone tells me they love it. So, I decided to actually measure it out and share it with everyone.
There are a few very important things to do when you roast a chicken:
  • Start with a high heat oven and lower it half way through cooking
  • Based at least every 20-30 minutes
  • Use tin foil to tent it for the a majority of the cooking, only remove the foil 20 minutes before your done cooking to brown up the skin
  • Watch for proper temperature, you need to cook it until 180 before pulling it from the oven. Make sure you use the thigh to check temperature
  • Let it rest, give your chicken a good 5-10 minutes to time sitting on the stove top before you slice into it
Now lets talk recipe!

This will serve 4, but easily can be used on a large chicken if desired

You will need:
5-6 lb whole chicken, cleaned and check the inside cavity to make sure to take out the giblets if they are included
1 large lemon
3 tbsp butter, divided into 12 small pieces
1/4 cup brown sugar
2 tbsp water
1 tbsp salt
1 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp ground black pepper

Let us begin:
Preheat oven to 375

In a small bowl mix brown sugar, salt, garlic, onion, and black pepper. Set aside for a moment

To prepare chicken, start by placing it in a roasting pan or baking dish. Carefully insert a very sharp knife into the skin, lift the knife up to move the skin away from the meat. Try not to cut into the meat

Slide a butter cube into the slit you just made. You want to do this evenly around the chicken, don't forget to get the legs!
Now cut your lemon in half, squeeze the juice over the top and stuff the squeezed lemon into the cavity of the chicken. This will not give the chicken a hugely lemon taste, in fact most of the lemon flavor will be lost but, it will help moisturize the chicken during cooking and help the dry spice rub stick
Take you spice mixture and press it onto the surface of your chicken. Try to coat evenly, a lot will slip off into the pan, I like to try and push some up to the underside of the chicken. Anything that falls off can stay in the pan, it will help for basting
Pour the water into the pan, tent with tin foil and place in oven. Baste often and watch temperature.  When it hits 100 lower oven to 350. When it hits 160 remove tin foil and let the skin crisp up. Once it hits 180 remove from oven and let it sit for 5-10 minutes before slicing