This is the first time I've cooked roast chicken and I do not have any tin foil. It's a small chicken, it's been in the oven for 25 mins now and I'm not serving it until 7pm ish (2 hrs time). I have put butter on the skin but will it burn because I do not have tin foil? It is on a lower heat than it said on the label?
2006-11-27 04:03:13 · 20 answers · asked by Violet De'ath 2 in Food & Drink ➔ Cooking & Recipes
It will not burn unless the heat is higher than 375 degrees F. If you roast the chicken at 425 degrees F for about 30 minutes (or until the skin is nice and borwn) and then decrease the temperture to 350 degrees F for the rest of the cooking time, you should be all right...even without the foil (which I never use).
2006-11-27 04:12:29 · answer #1 · answered by Mum to 3 cute kids 5 · 2⤊ 0⤋
Does the pan you're roasting it in have a cover, or is there a cover that will fit the top of the pan you're roasting in?
I'd turn it back up to what the directions said, because it's important that the heat get into the bird and cook it thoroughly! Do make sure you baste the bird occasionally.
When it's done, you will see only clear liquid (nothing rose tinged) come out of the bird when you prick it.
It's important that you take the bird out and let it rest 15 minutes before you try and carve it. A good use of the time is as follows; when you take it out, set the bird onto a platter or rack you can carve it on then in the original roasting pan, make gravy with the drippings while the bird rests!
Good luck and cheers to you for giving it a try!!!
PS - I've never used foil! But it is useful to find a good quality roaster with a top for the future.
2006-11-27 04:39:31 · answer #2 · answered by dworld_1999 5 · 0⤊ 1⤋
What on earth would you need tin foil for to roast a chicken unless you want it to steam instead of roast. It's not as if it's huge.
Why did you start cooking it so early if you don't need it until 7?
The best way to cook a roast chicken is to mix butter, crushed garlic, some thyme, some chopped lemon peel and some pancetta and push it underneath the skin of the chicken. Put the peeled lemon inside the chicken cavity. The mixture bastes the chicken and also keeps the breat meat moist. If you put the butter on the outside of the skin it will just slip off.
That way you will get extra crunchy skin and loads of butter to roast your potatoes in or baste your chicken with. Chicken needs to sit for 20 minutes after coming out of the oven to settle. Put a teatowel over it while it's sitting.
2006-11-27 05:44:02 · answer #3 · answered by Carrie S 7 · 1⤊ 2⤋
I even have beem roasting my chickens on a rack or in a roasting pan that's no longer non-stick and with none tin foil for fifty years.. the only time i take advantage of foil is that if the breast or legs start to brown to without postpone. i'd then use a bite of foil to stop the browning. Your roasted hen could come out merely effective without the foil. save that small piece of foil in case some area of the hen browns too without postpone.
2016-10-04 10:28:50 · answer #4 · answered by ? 4 · 0⤊ 0⤋
I'm roasting a chicken this evening and have no foil. I know it's been 9 years but was curious. How did the chicken turn out? Does anyone know?
2015-10-12 13:41:25 · answer #5 · answered by Jeff Dossett 1 · 0⤊ 0⤋
Wow - take it out now, you will have completely over cooked it if you plan on cooking it for 2 1/2 hours.
Take it out of the oven and put it back in at about 6.15!
If you are worried that the skin is burning, turn it over for a while, the skin will soak up lots of the lovely juices and be extra crispy.
Alternatively, use the next hour to invest in some foil!
2006-11-27 04:07:25 · answer #6 · answered by Anonymous · 0⤊ 2⤋
it wont burn with out foil you will get nice crispy skin. i never cook chicken in foil no need .to don't turn it down just keep an eye on it. i think its 20 minutes per pound plus 20 Min's, but put a fork in the breast and leg if the juices are clear its cooked. turn it down though to last till 7. it may be dry if you have any bacon and can use it put some over the breast this will keep it moist
2006-11-27 04:08:15 · answer #7 · answered by julie t 5 · 0⤊ 1⤋
you do not need tin foil to cook a chicken. butter will help to bast the chicken...it will not burn less your heat is up to high. you should have followed the meat cooking directions accordingly and cooked the chixcken at the recommended heat.
2006-11-27 04:48:44 · answer #8 · answered by Anonymous · 0⤊ 1⤋
Don't worry, it's the best way to roast chicken, gas mark 4, keep basting with juices, roast for 1.75-2 hours, take out and leave to rest breast side down for half an hour. Serve. Njoy
2006-11-27 04:13:08 · answer #9 · answered by hawkeye 2 · 0⤊ 1⤋
Tinfoil is a falicy. I roast two large turkeys a week and always time them and use a thermometer to check they are done. they come out golden brown. I then turn them upside dow so the juices can go into the meat. They come out great.
Just keep you eye on it.
chickens the same. You do not need Aluminium foil.
2006-11-27 04:20:48 · answer #10 · answered by yahooisawastofspaceremoveme 3 · 0⤊ 1⤋