When baking a whole chicken which side should face up, the breast or the back?

Question

Also what is a good seasoning for it?

Answer 1

Actually, that it traditional, but I learned the best advice I ever got for flavor. White meat is less greasy and it dries out a lot, so put it FACE DOWN. This adds a ton of flavor and makes the texture even throughout instead of half dry. One of the best spices is hands down the ones by Paul Prudhomme (www.chefpaul.com) and look for his meat magic and other seasoning blends. That seasoning will also make the best hamburger and brisket you'll eat in your life. Otherwise, emeril's stuff isnt bad either. You can put almost any dry rub on it, but try to get away from the normal companies liek McCormic and you'll bet much better flavor, stick with the smaller brands, they are almost always better.

Good luck!

Answer 2

HI....we do breast side down in our house because I like it moist and the dark meat seems to cook more evenly if it isn't on the bottom for some reason....I buy my whole birds with the lemon pepper seasoning already on it and I add some more. Penzeys has an awesome variety of seasonings great for chicken....they have stores around the country as they are growing and www.penzeys.com
Good Luck.

Answer 3

Unlike when I'm roasting turkeys breast-down, chickens should be roasted breast-up.

I love brining my chickens.

Ingredients
1 gallon fresh cold water
1 cup kosher or sea salt
1/2 cup sugar [granulated or light brown]
1 head garlic, smashed
1 large orange, cut in half
1 lemon, cut in half length-wise
4 dried red chiles, crushed
6 sprigs fresh thyme
6 bay leaves, broken up
1/2 cup fresh Italian flat-leaf parsley, chopped

Method
Heat the water, add all the ingredients, and stir until the salt and sugar are dissolved.
Remove from heat, bring to room temperature. Chill before using.

Wet Brining Times [Refrigerated]:

Whole roasting chicken: 24 hours

Quail: 1 hour

Capon or large chicken breasts: 2 hours

4- to 6-ounce portions of fish: 1 hour

Pork loin on the bone: 12 hours

Pork leg: 48 hours

Whole 15-pound turkey: 24 hours

Answer 4

The breast should face up. Try lemon pepper seasoning and melted butter to season the chicken.

Answer 5

I cook mine breast up, seasoned with "seasoning salt", black pepper and lots of butter. Wrap with aluminum foil until almost done, remove the wrapping and bake until golden brown.

Remember to baste often so that your chicken will be tender and moist.

Answer 6

Bake with breast up. Wash chicken, dry, season with salt and pepper and brush with oil or melted butter.

Answer 7

Well, if you bake a chicken on its belly it'll roll all over the place. My family always bakes them breast-side up. And as for seasoning, nearly everything goes well with chicken. Here's a great site with a ton of recipes. Look up what you need,and viola!

http://allrecipes.com/Search/Recipes.aspx?WithTerm=roasted+whole+chicken&SearchIn=All

Answer 8

The breast is up for nice brown skin.Breast down for juicy tender chicken

Answer 9

You may wish to try cooking it with the beer can method. You put the open can in your roasting pan and set the bird on it. My buddy cooks a bird weekly using the technique and it's really tender. Actually a Mason jar with water works better. Try a good rub on it and it will be juicy on the inside and crispy on the outside.

Answer 10

Breast up is nicer looking, but breast down keeps it moister. Here's my favorite rub:
2t. salt,1 t paprika,1/2 t onion powder, 1/2 t thyme,1 t pepper, 1/4 to 1/2 t cayenne pepper, 1/2 t garlic powder.

I LOVE the flavor of that rub!