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/ck/ - Food & Cooking

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10270661 No.10270661 [Reply] [Original]

ITT we discuss how to perfectly roast a chicken.

>> No.10270665

Not whole, that's for sure.

>> No.10270679

>>10270661
This one is:
>1 4lb free range local organic fed chicken
>2 carrots, chopped into inch-long pieces
>1/2 large yellow onion, chopped into thirds
>4 cloves smashed garlic, 1 lemon halved, several sprigs fresh thyme shoved into cavity
>flaky salt and fresh black pepper

roasted at 425F for 1 hour 15 minutes, and now it's resting before i carve it.

>> No.10270722

>>10270661
what did you think you were accomplishing by tying the legs out that far from the bird

>> No.10270723
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>> No.10270725
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10270725

>>10270665
>Doesn't know how to roast whole chicken
"Well I guess roasting it whole doesn't work, huh?"

>> No.10270738

>>10270725
not him, but if you want it perfectly cooked you cut it up.

>> No.10270747

On a can in a skillet, glazed with honey, soy sauce, and brown sugar. Collect your drippings and baste. Use everything you pull out of or off that bitch to make stock with the leftover veggie scraps you have.
Throw your spices over the glaze, and/or halfway through unless you intend to re-glaze midway.

>> No.10271325

>>10270722
I didn't want to truss it too tightly, I just didn't want the drumsticks to touch the sides of the dutch oven

>> No.10271361
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10271361

>>10270661

where mah spatchcockers at?

>> No.10271379

>>10271361
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?

>> No.10271394

>>10270723
>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

>> No.10271402

>>10271379

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

>> No.10271427
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10271427

>>10270661
https://www.youtube.com/watch?v=43VjLCRqKNk

>> No.10271433

>>10271325
>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

>> No.10271440

>>10270661
Just microwave it for about 15 minutes

>> No.10271472
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>>10270661
>how to perfectly roast a chicken

Hey, chicken. You ugly.

>> No.10271574

>>10271325
well you did jack shit

>> No.10271604

>>10271379
gf's (male) ass

>> No.10271605

>>10271402
nice, thanks!

>>10271433
yes, to cook evenly, but i wasn't worried about that

>> No.10271609

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.

>> No.10271613

>>10271605
It also keeps air from circulating in that cavity and drying out the breasts.

>> No.10271621

>>10271609
>Perfect roast chicken.
sloppy braised skin is what you mean, pretty far from perfect.

>> No.10271622

>>10271613
sure, but shoving stuff like halved lemons into the cavity prevent air circulation.

>> No.10271630

Jacques Pepin always has the answer to this.

https://www.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.

>> No.10271642

>>10271621
>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.

>> No.10271663

>>10271642
>crispy skin
>in a braising liquid
You can't go on the internet and lie anon.

>> No.10272156

>>10271663
Are you just selectively ignoring bits of his posts?

>> No.10272171

>>10272156
nope. Are you not thinking critically?

>> No.10273206

>>10270723
watermelon fried chicken we have reached Wakanda

>> No.10273247

Rub butter under the skin before roasting

>> No.10273260
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10273260

B

>> No.10273281
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10273281

Wa la

>> No.10273724
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>>10271379
I use this. Konics from Ikea.

>> No.10273767

>>10270738
butterflied chicken is still whole, numbnuts

>> No.10273771

>>10271402
>wirerack over baking sheet lined with aluminium foil in a preheated oven set to 500F/250C for around 45 minutes
>>10270679
>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

>> No.10273780

>>10273206
kek

>> No.10273839
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10273839

>>10273281

>> No.10273849

just buy a rotisserie chicken

>> No.10273862
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10273862

I make tits spatchcock chicken in my toaster oven.

>> No.10273959

>>10273767
no

>> No.10274440
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>>10271433
This. Chicken should be trussed tightly into a little butterball.

>> No.10274476

>>10270661
who /ballotine/ here?
https://www.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?

>> No.10274486

Everyone elses' way is wrong. Mine is right.

>> No.10274496
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10274496

>>10270661
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 /ck/?

>> No.10274506

>>10274496
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.

>> No.10274515

>>10273260
This is the correct answer btw.

>> No.10274521

>>10273839
This is how sous vide works?

>> No.10274537

Spatchcocked on the grill.

>> No.10274542

>>10274496
i can’t find any info online about these?
are they sold at like spencer’s gifts or something?

>> No.10274566

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

>> No.10274663

>>10274566
Go to cave Grug, you’re drunk.

>> No.10274675
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10274675

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

>> No.10274744

Spatchcock that bitch

>> No.10274801

>>10273767
That's called spatchcocking, retard, and breasts and thighs still have to be roasted seperately for perfection.

>> No.10274814

>>10270661
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?

>> No.10274816

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

>> No.10274834

>>10274814
Was a cushion not a chicken.

>> No.10274852

>>10274814
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.10275037

>>10274476
No, but I think sage and rosemary would.

>> No.10275082

>>10270661
spatchcock is requirement for whole roast chicken imo

>> No.10275091

>>10270661
Go to Costco and purchase it.

>> No.10276885

>>10270723
chewy . . ..you ever boil meat before?

>> No.10276909

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.

>> No.10276919

Get the whole squad and bash on his new haircut

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