iv run out of tin foil whats the best way to cook a chicken . what heat (eletric) how long?

Question

or do i need tin foil at all

Answer 1

I am not sure why you would need tin foil.
To roast a chicken you just cook it in a 325F oven for 20min/lb. (You can stuff the chicken with lots of different things - one of my favourites is stuffing it with lemon and garlic. You can also roast veggies along side of the roast - carrots, potatoes, beets, onions, etc)

Answer 2

you dont need tin foil, if its a full chicken, turn the oven to about 325 F, depending on the size (weight) 4-8 lb, 1 hour - 1.5 hours, etc... put together a seasoning rub whatever you like, add somelight colored oil, rub all over, under skin, whatever you like. Very simple, not difficult to mess up. Test the temp occasionally, you're good to eat when it hits 165 F!
If youre just cooking pieces, do the same thing, just cook about 3--40 minus - check the temp again!Enjoy!

Answer 3

Let me share the mother of all roast chicken recipes with you. You may think it is a lot of work - until you taste it.

Need about a 5-pound chicken without giblets and a roasting pan with a rack.

Turn oven on to 450 degrees F.

Melt 2 TBSP butter,
Add 1/3 CUP good olive oil
Add 1/2 TSP Thyme
Add 2 TBSP lemon juice
Add a sprinkling of pepper and
Abt. 1/2 - 3/4 TSP of sea salt.

Wash chicken, pat dry inside & out. Truss. Using a brush, anoint the chicken all over with about 1/3 of this mixture (but I use my hands - don't waste oil that way)

Crush (do not mince or put thru mincer) one or two cloves of garlic.
Peel a strip of lemon
Take 1 TBSP butter and knead together with 1/2 TSP thyme, put the knob along with the lemon peel and garlic clove into the cavity.

Put the chicken into the oven, on its side (Important) for 5 minutes or until it is browning.

Take out, turn onto its back, apply a brush full of oil (which should be about a third of the remaining oil mixture), and roast as above.

Repeat the procedure after you have turned it onto its other side; in 5 minutes, repeat after you have put the chicken onto its breast.


WHILST the chicken is roasting, prepare the following veg. mixture:
2 smallish carrots
one or two stems celery
one medium-sized onion.
Chop and mix well together.

BEFORE turning the chicken onto its breast, carefully spread the mixture on the bottom of the pan. If any oil mixture remains, scrape the bowl with a rubber spatula and put the remaining oil in with the vegs and return the pan to the oven.

NOW TURN DOWN OVEN TO 350.

Every 15 minutes, partly remove chicken rack and baste with the accumulating juices in the bottom of the pan.

REMEMBER the chicken is lying with its back up - after 20 minutes of roasting turn it over; keep basting with the pan juices every ten minutes. These juices and the veg bits will be browning and caramelising quite nicely.

If your chicken is a good roasting specimen, allow about 12 - 15 minutes to the pound. But this is just a guideline. The chicken will be ready when you test the joint between the carcase and the thigh with a fork or skewer - you want the juices to run clear.

WHEN DONE: remove the chicken ON ITS RACK onto a warmed platter and let it settle at the back of the stove.

Place the pan with the bits onto the stove and turn up heat to medium hot. Scrape the bottom of the pan to loosen the bits. Add about 1 TBSP of rice flour and mix with the vegs; slowly pour in 8 to 10 fluid ounces of double-strength chicken broth (or use one tin of condensed chicken broth, UNDILUTED). Put a large wooden spoon into the cavity of the chicken, upend it over the pan so that the juices can run out, turn heat under gravy pan to low. Now carve the chicken and place onto the heated platter, pour juices into the gravy pan. Stir the gravy and pour through a fine sieve into a sauceboat. Gently press the vegs to get out all the gravy. Let it sit for a minute, then remove any fat with a spoon.

You may think that this is a great deal of work; however, I have deliberately outlined every step, to make certain that nothing is left out - you probably do a lot of these things while cooking, without ever giving it another thought.

TWO other considerations: this cooking process guarantees that your chicken's skin will be nicely roasted on all sides. There is nothing quite as ugly and unappetising as chicken skin that is not crisp.

The other is that you can SAVE the oil/butter mixture that you removed. Pour into a clean, dry jar, cover with wax paper and the lid, and place in refrigerator (or even the freezer, if you have no immediate use for it.) If you use this fat in preparation - let's say a chicken pot pie, potato knishes or fried chicken - you will add an astonishing 'essence' to the dish.

I have countless recipes for roast chicken, but this one is the pinnacle.,

Bon appetit!

Answer 4

I never use foil to roast a chicken, I cook them for about 1 hour on 180, with some olive oil rubbed on the skin, salt and pepper over the top and lemon wedges up it's botty in the cavity. This depends on the size of the chicken though so PLEASE PLEASE make sure it is cooked all the way through

Answer 5

you could get a roasting tin with a lid if not just put it in an roasting tin smother with butter or marg and roast in the oven for 1 and a half to 2 hours at 180c/ 350f. you don't need foil.

Answer 6

A whole chicken in the oven at 350 for 1 hour.

Answer 7

i cook chicken breasts w/o foil all the time. just put them in a casserole dish. lots of different ways. ususally takes 25-30 minutes in an electric oven.

Answer 8

Set some Celtic fans on fire and cook it over their filthy fenian bodies.

Answer 9

Cover it With Bacon and put a lid on your pot.