Roast Chicken and potatoes?

Question

What is the best way to make roast chicken.. mine is always greasy at the bottom. I would also know some really good recipies for roast potatoes.. Or just a Christmas dinner if any one has the paitence to write it all.

Answer 1

ROAST CHICKEN WITH ROSEMARY

The following recipe was adapted from a recipe of Detroit chef Jimmy Schmidt. It calls for a larger bird than the other recipes—a 6-pound roaster—but it still cooks remarkably quickly, about an hour and 45 minutes. Squeeze the cooked garlic in slices of earthy French or Italian bread.

1/2 cup extra virgin olive oil
1 bunch fresh rosemary
1 6-pound roasting chicken
Salt and pepper to taste
4 large bulbs garlic, cut in half on the equator
1)Preheat oven to 450 degrees. In a medium skillet, heat olive oil to about 325 degrees. Add rosemary sprigs and cook till crisp, about 2 minutes. Drain rosemary on paper towels. Let oil cool.

2)Remove giblets and wash and dry chicken. Salt and pepper cavity and skin. Stick a few sprigs of rosemary in the cavity. Truss and place chicken in an ovenproof skillet. Rub 1/4-cup rosemary oil across skin. Place on lower rack with legs toward back of oven. Cook 20 minutes. Turn heat to 350.

3)Rub garlic with remaining rosemary oil. Add to roasting skillet and cook until tender, 40 to 45 minutes. Remove garlic and keep warm while continuing to cook chicken, about 40 minutes more or until an instant meat thermometer inserted in thigh reads 160 degrees, or until juices run clear. Remove from oven. Pour pan juices into a fat separator or glass measuring cup while chicken rests. Skim off fat that rises to the top.

4)Carve chicken and put on a platter. Spoon juices over the chicken. Arrange garlic heads around chicken. Garnish with remaining rosemary sprigs.

----------Samcooks---------

Basic Roasted Potatoes

Heat oven to 425ºF. Toss cut-up potatoes (1-inch pieces or 1/2-inch thick wedges) with enough olive oil to coat lightly. Season with salt and pepper (or any seasoned salt). Arrange in even layer on lightly oiled shallow baking pan. Roast 20 to 30 minutes or until tender, stirring occasionally.

Answer 2

Roast potatoes:
Part boil the potatoes for about ten minutes with a little salt and peper, then shake them up in the colander to get them all 'fluffy'.
Put the oil and an onion in the oven until the oil is almost burning, put potatoes in (making sure that all potatoes are coated with oil)and then leave them to brown, halhway through make sure all the potatoes are browning.evenly, take the excess oil out and put them in for a further 5 min. This way your potatoes are crunchy on the outside, fluffy inside and not too greesy.

Roast Chicken season on the outside, chop an apple and 1 onion, mix ii with a little garlic and stuff the chicken, roast it as normal, but 10 min before you are ready to take out, get the chicken out, get the mesh of the roasting tray, put it onto the roasting tin and put the chicken on it (it will drain the fat and brown the skin. Good luck

Answer 3

I put roast chicken on foil in a baking tray, with no oil whatsoever. This way, all the oils are drained onto the foil, so you don't get any of that grease. As for potatoes, this is what I do:

Peel and cut the potatoes, boil them for 10-15 mins, until you can dig a knife in the outside, but the middle is still hard. Drain them. Add a drizzle of oil, and a sprinkle of salt onto them, put the saucepan lid on and shake, shake, shake. What you're trying to achieve here is a fluffy look to the potatoes. When you've done this, put them into the baking tray (which should be lightly oiled and hot from being in the oven). They need to be in the oven at 190 for 45mins, and you'll find that where you "fluffed" the potatoes up, you now have really crispy outside bits...and a lovely soft and fluffy middle...yummy.

Answer 4

I always Cook my Chicken and Turkey upside down{On it's Breast} so that all the Juices go into the Breast part of Meat.

after about an Hour depending on how big your Poultry is you are Cooking,turn it over and cover the Breast part with Foil.

After another 3/4hour take Foil off and Baste the top of Poultry and put it back in Oven to Brown.

I never put my Potatoes in Chicken Fat with Chicken or Turkey,I cook them on their own.
After Par cooking for 10mins I put them in Hot Rapeseed Oil and they are Crispy and soft in middle and Taste great.

Don't forget to Roast your Parsnips with your Potatoes,but make sure you take them out before the Potatoes are done because they cook quicker than the Potatoes do.

Only 37 days to go before the big Day,I better get my Spouts on.

Answer 5

Chicken: Try roasting on a rack and let a roasting tin collect the juices from underneath.

Potatoes: Par-boil first. melt some butter with a bit of garlic puree and herbs in it, mix with a bit of oil and put the potatoes in. They're gorgeous done like that.

Answer 6

When you roast the chicken do it on a raised tray so it doesnt sit in its juices.
Roast potatoes are best done in chicken oil,
theres are thousands of recipies on the net so have a search.

Answer 7

I roast mine on a beer can wrapped in tin foil. Leave about half the beer in the can (Make sure there's no widget) It's crispy all over and lovely and moist. As for roast potatoes I can't give you my recipe as it is a closely guarded secret but if you par boil them first and then use dripping in your roasting tray then you will have some smashers.

Answer 8

o.k the chicken. Take your whole chicken and stick a lemon up it's bum, rub some spices on it and put it into a big roating pam. For the potato's, par boil them ( so that they are just soft) take a fork and pull it down them, all over the roundede egde, (they should be cut in half) put a lot of salt on them and drizzle a bit of oil on them. Put that with the chicken and cook, until tender and crispy. Then with the remaining oil and stuff, make a gravy, yum yum!

Answer 9

put some water inside the body of the chicken cover with a little oil salt it lightly also pepper cover with foil cook 4 about 1 hour on 150 the take off the foil then blast on 250 till golden brown leave stand with foil over it 4 15min the carve with nice steam veg mouth watering chicken you can serve 2 you best muckers and family

Answer 10

put the chicken on a rack it wont be greasy then. adding herbs or salt and pepper to the potatoes whilst cooking is nice try Salisbury's web site for Christmas dinner ideas and there are plenty of other site for recipes