more help with roasting chicken!!!?

Question

i know this sounds dumb but i dont even know how to roast anything! i obviously need a roasting pan (i dont know exactly what that is), but what else do i do! i'm roasting chicken thighs and boneless breasts tonight, i dont even know where to begin! help me!

i thought you needed water to roast a chicken?

Answer 1

Roasting is a cooking term a technique, any pan will do, even a sided cookie sheet, oven at 350 S&P your chicken and set the timer after you put the chicken in the oven on the middle rack for 45mins. After handling the chicken make sure you wash eveything that came in contact with it really good. We're here if you have anymore Q's

Answer 2

All a roasting pan does is have the fat drip off. It has slats in it. You make the gravy from the drippings. To make gravy you add salt pepper to the drippings. , and in a cup mix COLD water and some flour - shakeit up. You can put pan on stovetop and whisk until thick , orange juice in gravy is good too for chicken. You can slice an orange top put on bottom of pan.
To make a whole roasted chicken, Wash the bird, take out the paper sack that has the giblets (you can cook the liver or add it to "savory stuffing" If you forget to take it out its ok, thats why its made of parchment.

If you have cotton string you can tie the legs together. There is a certain way top "dress " the chicken. It basically keeps the meat more moist and cooking evenly.

divide the weight by 3, since you cook chicken for about 20 minutes per pound on 325-350.

Put on melted butter or oil, salt pepper, etc. I use honey sometimes. The butter will brown the skin.

You can baste it once in a while but I don't bother.

The juice should run clear. when you cut. Some chicken have a pop up thermometer so you know its done.

Let it sit before you cut it after you take it out The juices will be reabsorbed in the meat.

Throw a baked potato in on the last hour for a side. Don't forget to poke it or it will burst.

Enjoy!

The older cookbooks tell you everything about everything. Look one up at a resale shop for 1.00. Very good info

for precut breast and thighs just put on flat pan, butter and season. And make sure its not pink but white . The thighs will look pinker but it is dark meat.

Answer 3

For a start breasts and thighs take different cooking times so try to do one or the other.
If not give the thighs at least 10 more minutes than the breasts.
Begin by browning them in a fry pan and transfer to an oven proof dish and place in a hot oven 200%.
Reduce heat and roast at 175% for about 25-30 minutes, until the juices run clear.

Answer 4

Usually i use Cornish Hens, but i'm sure this will work fine with pieces too. I just rub some olive oil on them, sprinkle a bit of salt, pepper and rosemary, then toss them in the oven. Sometimes i'll pour some chicken broth in the pan and bast them every now and then. First cook it at a high heat to get the skin kinda crisp, then let it cook at a lower heat to slow roast it.

Just keep trying, practice makes perfect!

Answer 5

A roasting pan is a pan (large or small) that you can put in the oven to roast foods in. it is usually deep so it can keep juices inside and they also (sometimes) comes with a lid.

anyway, set your oven to 325 degrees. then, wash, dry, and butter the birds with softened butter, then season them with seasoned salt, garlic powder, and black pepper. next, sit your chicken in the roasting pan and slide it in the oven for an hour and 15 minutes until the juices run clear and the bird is browned. baste it with the juices after removing from the oven. let it cool for 15 minutes before serving.

OR, another simple way to cook your chicken tonight is to season and brown the chicken on both sides in a oiled skillet, then, add in a can of cream of mushroom soup, and a half can of water to the pan, and a dash of dried thyme. turn your skillet down on LOW and let it simmer for 20 minutes with a lid on.

Answer 6

Get yourself a good basic cookbook like Betty Crocker or Good Housekeeping. They will cover everything and anything you need to know. Also buy a meat thermometer to be sure your beef, chicken, pork, is done to the correct temperature. I bought a great poultry roaster by Weber that I can use on the grill as well as in the oven. The bird sits on top of a center cone that is filled with beer, wine, or some liquid to enhance the bird. They are available in less expensive varieties too.

Answer 7

hello, first off you don't have to have a roosting pan to cook roast chicken, but it makes it easier. lets get started. ( oven roasted chicken) wash all the chicken, (rinse with water)now you got to make a choice. plain, lemon pepper, BBQ, etc... that up to you.any way , the one you pick is what go on the chicken. plain is just salt and pepper. spray what ever pan you are useing. rub the chicken with the spices you picked. put rubed chicken into pan oven is on 425 ( cover the chick with foil. cook for 1/2 hour. take off foil cook for.15 to 30 mins more. you want to drain off, any juice, after you take off the foil to make your chicken a little crispy, not to much.if you need any more help , you can reach me at ( [e-mail] myname is loree.

Answer 8

A good idea I got was to rinse the chicken and pat it dry and brush it with melted butter. (It helps the chicken brown better) and sprinkle with salt and pepper. And you can put potaotes, carrots and onion (or whatever other vegetables you like) into the roasting pan and drizzle them with olive oil, sprinkle a little salt, pepepr and thyme for great flavor! I Hope this helps!

Answer 9

ok!you rinse chiken pieces in onion and lemon juice mixture for a night in friedge ,you can add it capsicum ,cabbage and parssly and mint ,then it takes taste of this vegetables and loose the fat smell then you can grill it on pan
if you prefer steam one first rinse like that but choose a deep frying pan and put a deep metal soup plate smaller than that inside it updown then pour some water not touching the chicken pieces on the bottum of that plate,then let it be cooked in steam with a very fine flame witheen 4 hours

Answer 10

Pour boiling water over the chicken skin. Then dry it. Put the chicken in any oven proof dish. Slam it in the oven at about190 degrees c. Cook for 20 Min's per pound and 20 Min's over. You will have a lovely crispy skin on chicken. Put metal skewer through largest part of leg, if juice runs clear it is cooked.