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/ck/ - Food & Cooking

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12766668 No.12766668 [Reply] [Original]

How do I bake a whole chicken? It's 6 lbs and I've never baked a chicken before. Should I cook the giblets with the chicken, or fry them separately in a pan? I'm really hungry and this is my food for the next 2 days, how do I not fuck this up?

>> No.12766677

>>12766668
Spatchcock and brine it, then roast is breast down. Cook the giblets on the side and use em for a gravy if you want.

>> No.12766687

This video might help, there's better ones out there but this is the first decent one I can be assed to pull up.

https://www.youtube.com/watch?v=QuWPLhC8ijs

>> No.12766713

Brine overnight, stuff garlic and herb butter beneath the skin and into the cavity along with lemon and onion, season the skin well. If you feel like it stuff the breast, thigh and leg with small pieces of garlic. Since you've brined it you can roast it breast side up with foil lightly covering the breast and the tips of the wings, so long as you don't overcook it, but if you're worried about the chicken being dry roast breast side down, then flip up partway through cooking to get some color to the skin after rubbing the skin with more of the garlic butter.
Wala

>> No.12766722

>>12766677
>breast down
why you hate crispy skin?

>> No.12766725

>>12766668
>Should I cook the giblets with the chicken, or fry them separately in a pan?
Use them to make a bread-based dressing. Organ meat, bread, stock, herbs, egg, roast. Try to find a recipe it's been too long since I've done it.

>> No.12766727

inb4 flyovers suggest lemonpepper

>> No.12766741

>>12766722
You crisp it up at last minute, I generally just do it in a pan sear to finish it off, rather than cranking up the oven.

>> No.12766753

season, put in pan with some oil
bake at 385 for 1 hour, then put some butter on it and start basting every 15 minutes for a second hour. wa la, chicken done

>> No.12766776
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12766776

>>12766741
You evenly brown the whole surface of a 6lb chicken in a pan after it's done?

>> No.12766807

>>12766668
Buy a rotisserie chicken from Costco. You're done.

>> No.12767261

>>12766807
The secret is the duck fat. Those ovens atomize and cover the chicken while it cooks

>> No.12767434

>>12766668
Okay so spatchcock is optional. Brining is great if you have to time. Either way dry the surface well but make sure it is near room temp when you are ready. Season liberally with salt and other seasoning of your choice. I use black pepper and small amount of chicken rub or cayenne. Mostly you need salt. Stuff cavity with some herbs and salt the cavity. Roast at high temp 425 - 450 for the first percent. For a 6 lb bird I guess like 1.25 hrs not sure I usually do smaller.. most people turn heat dowm for.the last 20 mins or so. I like to melt some butter with minced garlic and rub on the hot bird after.making a.few holes then back in the oven. Use the remaining fat to make a light gravy.

>> No.12767679
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12767679

>>12766741
How the fuck do you pan sear a whole chicken?