Can somebody tell me ,how to make roasted chicken without removing the skin?

Answer 1

1. Take a whole chicken with skin
2. Marinate with salt, crushed pepper, mustard and olive oil, and mixed herbs. - inside and outside
3. Cut diced onions, carrots, celery , garlic cloves- add a bay leaf or 2
4. Fill the chicken with the vegetables
5. Bake in pre-heared oven
6. Collect the melted fat and brush the chicken occationally
7. Cook till golden

Variation for Indian palette:
Add a little tomato ketchup and little soy sauce to marinade (that you collect as the chicken cooks)and bush the chicken with it

Answer 2

Raj,
The best way to end up with a crisp outside and yummy moist inside is to take 1 large chicken, rinse it and dry out the inside and outside with paper towels.

After you have dried the chicken, set it on a roasting rack about 1 to 2 inches off of a cooking pan or glass lasagna pan.(It is important not to have the chicken sitting in it's own juices.)

Next butter the outside of the chicken and sprinkle with salt and pepper. Turn oven on and set temperature to 400 degrees.

When oven is up to temperature of 400 degrees, place the entire cooking pan and chicken into the oven and cook for 20 minutes at 400 degrees. Set a timer for this. When timer beeps reduce heat in oven to 350 degrees, (or if your oven runs hot like mine does, set to 325 degrees.)

Now take a stick of Imperial margerine, take half the paper off of it and hold the end with paper on it as you rub the butter onto the chicken, all over to baste the chicken. You do this a few times as you let the chicken cook for another 30 minutes at the new temperature.(set timer). Do not butter the last ten minutes. (This will crisp the skin giving you that yummy roasted chicken you are seeking.

After the timer beeps check the chicken for doneness by running a fork into the thickest part of the thigh. If the juice runs clear from the fork holes, the chicken is done. IMPORTANT***Clear juice is the test for a completely done chicken in this and all chicken recipes. If the juice is cloudy(milky) It IS NOT DONE!

Remove the Chicken from the pan and place on a platter. Let the chicken set on the counter for 5-10 minutes while you make your gravy and set out your side dishes. You can use the pan drippings for a nice gravy if desired, (Ask your mother how to do this.*smile)

Some suggested side dishes for this meal are: Corn, mashed potatoes & gravy, tossed salad, boxed stuffing, etc.

To Serve Chicken Cut or tear it apart, it will almost fall off the bone but it will have moist meat and delicious crisp skin.

Voila~ The perfect roasted chicken and so easy to make.

Everyone that reads this should try it! I have given you a real family favorite here! Good Luck!

Answer 3

::Slow-Roasted Garlic and Lemon Chicken Recipe::

Ingredients:

1 chicken (approx. 2-2.25kg), cut into 10 pieces
1 head garlic, separated into unpeeled cloves
2 unwaxed lemons, cut into chunky eighths
small handful fresh thyme
3 tablespoons olive oil
150ml white wine
black pepper

How to make:

1- Pre-heat the oven to 160ºC/gas mark 3.

2- Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.

3- Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.

4- Remove the foil from the roasting tin, and turn up the oven to 200ºC/gas mark 6. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.

5- I like to serve this as it is, straight from the roasting tin: so just strew with your remaining thyme and dole out.

* Serves 4-6

Answer 4

Preheat oven to 350F

Rinse the chicken and pat it dry with a paper towel (be sure to remove giblets).

Squeeze the juice of one lemon onto the chicken

Coat the chicken with the following mixture:

- 2 tablespoon ground ginger
- 2 tablespoon dry mustard
- 1 tablespoon dried rosemary
- 1 tsp. salt
- 1 tsp. pepper

Place chicken on a cooking rack if you've got one. If not, just put it in a good pan.

Cut 1 large onion into medium pieces and scatter on the bottom of the pan (the juices from the chicken will cook the onion pieces, making them sweet and tasty).

Bake for about 2 hours, or until the legs nearly fall off the bird.

Remove bird from pan and let sit for about 10 minutes before slicing. Serve sliced, cover with the onions and a little of the pan juice.

Yummy.

Answer 5

Yummy recipes from all here... my only thought is:

WHY would you want to roast a chicken WITHOUT the skin !! Dear GAWD, the skin is the best part !!

My personal favorite is to take a whole chicken, STUFF the cavity with as many cloves of garlic as you can... rub the skin with olive oil, salt, & pepper.. place in an oven pre-heated to 500, lower heat to 375 and roast for 1 hour, 20 minutes.

Be prepared for comments from your neighbors.

Happy Cooking.

"I bid you Peace." Jeff Smith, The Frugal Gourmet.

Answer 6

You don't have to take the skin off to roast a chicken. Just rub down with your fave spices or marinate it over night. If u dont have that long 6-8 hours of marinade will do. Just poke holes in the chicken first.

Bake in the oven.

And walla...u are done!

Answer 7

1 lb To 4 lb chicken
Fresh parsley
2 tb Olive oil
1 tb Lemon juice
1 tb Fresh chopped parsley
1 t Dried thyme
1/2 ts Dried tarragon

Source: MAINPOUL.ZIP

Salt, pepper and paprika

Remove giblets from chicken; save for another use.
Rinse chicken and pat dry. Stuff loosely with fresh
parsley. Combine oil, juice, chopped parsley, thyme
and tarragon. Rub mixture all over chicken. Sprinkle
chicken. Sprinkle chicken with salt, pepper and
paprika. Crimp small squares of aluminum foil around
wing tips and drumsticks. (Note:Use foil approved for
microwaving. ) Place chicken, breast side down on a
rack set in a baking dish. Do not cover chicken.
Rotating dish midway through cooking, microwave on
high 15 minutes. Turn chicken, breast side up and
sprinkle with more paprika, if needed. Microwave on
high 13 to 15 minutes. Let stand 8 minutes before
testing for doneness. Makes 6 servings.

Answer 8

Put your chicken on a rack in a roasting tin. Rub its skin gently with a bit of oil, or you can use that stuff that you spray on. Then sprinkle the skin with salt and pepper, and put it in a moderate oven for a couple of hours. Yummy

Answer 9

I just rinse a whole chicken off, and put it in a roating pan in my oven at 400 and let it go for about an hour or so.

Answer 10

My favorite
Marinate chicken overnight in a sealed container with lemon juice, pepper, your choice of spices. put in oven, and baste with garlic butter while roasting.