when u roast your chicken do u wrap it in foil or just baste it, what makes your bird so good?

Answer 1

Rub the outside of the bird with either olive oil mixed with some tarragon or melted butter or margerine. Baste it often. If the skin starts to get to dark make a tent of foil and lay in on the bird. Don't tuck it or anything, it can just sit there on top. When you take it out of the oven let it rest for 20 minutes before you start carving it. Enjoy! Oh- if you are not stuffing it, put a half of a lemon in the cavity or an onion cut in quarters and a few stalks of celery. It will give the chicken a nice flavor.

Answer 2

Your best to buy a bag if it's a large chicken.
If it's small, then season it, put foil loosely on top and bake it at 325 degrees F (minimum, anything lower and bacteria is more apt to settle in because of the lower temp ) . Bake until the internal temperature is no more than 180 degrees F. It is basically about 15-20 min./pound. A half hour before it's completely done, take the foil off, put some juice on top and let it brown.
Basting all the time seldom does anything but prolong the cooking time by your constant opening the door and cooling the oven down (do you see the juices going back INTO the bird!). The juices only flow out and the bird becomes dry, when it's over cooked.
Let the bird sit for about 15 min. before carving into it (the juices will settle in and make it moister). Enjoy

Answer 3

i roast my chicken and turkeys in a roasting bag, reynolds makes them and you can usually find them in the foils and plastics wrap section of the grocery store. the birds come out juicy without haveing to baste every few minutes. the bag collects all the juices for use in a gravy. yummy!!! before putting the bird in the bag, rub him down with butter or olive oil, then add whatever spices on him you like. i prefer dill, and don't forget to season the inside of the bird. sometimes i add butter under the skin to help flavor the bird.

Answer 4

it depends if you like a crispy skin. what you can do is baste and wrap in foil for the main cooking time, till it reaches about 150 degrees internal temp. then set your oven really high, about 500 degrees, and cook the chicken without foil for another 10-15 minutes, so you have a juicy, crispy skinned chicken.

Answer 5

Stuff it. Line a large casserole dish with salt, place the chicken on top, cover completely in salt and pop it in the oven at 200°C for about 1 1/2 hours. Break off the salt crust. The moistest chicken you have ever tasted.

Stuffing. 2 dsp sesame oil, 1/2 of a leek, 1/2 onion, 1/2 chili pepper, 50gms. soya sprouts, 2 eggs, a pinch of ginger powder, 1 tsp crushed black pepper. Heat sesame oil in a pan, add all (cut up) ingredients except soya sprouts, heat gently add soya sprouts and briefly cook. Add the eggs to the spices, stir into the veg. Stuff the chicken.

Answer 6

Put butter all over the chicken and under the skin, about 45 minutes befor it is cooked lay streaky baon over the bird and the fat from the bacon does all the basting you need serve with chipolata sausages. Very English but very good.

Answer 7

, I marinate it the night before , don´t add the salt till it goes to the oven, I put a little curry powder lemon grass. garlic, and olive oil pop into the oven .Then turn up the heat for 20 min´s then slow cooking , I boil the potato carrots, leeks when they are just at cooked point I add these things in with the chicken, then turn the heat up again this time pour 1 glass of white wine or sherry over the chicken then heat down and cook till potato´s are brown in colour . I tell it comes out taste and very tender. You can also serve nice steamed broccoli, or any other veg

Answer 8

with a 1lb bird you dont need to do much basting. it cooks in an hour and it's gorgeous. however you can baste it, but it'll take a bit longer. remember you are losing heat when you open that oven. try using a roasting bag if you want that gorgeous color but dont want to sit around basting. good luck!

Answer 9

Cook it breast side down covered not wrapped in foil then for the last 20 minutes turn it over and remove the foil to crisp the skin.

Answer 10

we cook chicken in foil and after an hour we baste it which gives the chicken a crispy coating on top