How to your roast your whole chickens?

Answer 1

I slip some butter under the skin on the breasts. Smear butter or olive oil on the outside and season with anything you like. Salt, pepper, and garlic powder is quick and easy. Put in a roasting pan on a rack so it doesn't sit in the juices. If you don't have a rack you can sit it on a pile of veggies. Roast in oven at 375(at least) for about an hour, depending on the size of the bird. note: Many people tie the wings and legs up so the bird is all one tight package but I seldom do that and it always comes out fine...

Answer 2

Well, if you have ever roasted a turkey, it is very similar, except less cooking time. If not, then this is how I do it. When you bring it home, if it is frozen, defrost it in cold water. Then, clean the outside and inside of the chicken out and pat it dry. You can then add any seasonings to it you like. I use butter and Italian seasonings sometimes, and just recently, I have tried a rotisserie chicken seasoning by McCormick. It is really good and really simple; just sprinkle over the chicken. After I have applied all the seasonings, I put my chicken in a roasting bag. You can find them at the store with all the other ziplock bags. I find that it keeps the meat nice and moist and you do not have to baste it because all the juices are all in the bag. Depending on the size of the chicken, you will probably cook it for about an hour and a half to two or more hours. Most of the chickens have roasting directions on the outside of the bag. When it is done, carefully cut the bag from the chicken and you can always use the juice to make a gravy. Hope this all helps and hope your chicken turns out great!

Answer 3

I roast chicken the same way I cook a Turkey. Pre heat your oven to 325 degrees. I take mayo and coat the chicken (this gives the outside a nice golden brown coating and retains the juices). Then I put rosemary and thyme, and part of an onion in the cavity, and a few herbs on the skin, and cook until golden and the juices run clear( 1 hour 30 min/longer or shorter depending on the size of the chicken), but its important to also use a meat thermometer. Stick the thermometer in the thigh and be sure it registers no less than 165 degrees. You can use any type of roasting or aluminum pan, I always like to cover the chicken while cooking, so if you don't have a lid for your pan cover the chicken loosely with aluminum foil . Good luck!!

Answer 4

this is my way..old school but it is good. You can roast a whole chicken by like other say, clean it up. truss it to make the chicken cook evenly in the oven. Sear the chicken for the nice golden color outside, then put it in the oven for 1 1/2 to 2 hours at 350 or 400 F . You can check the doneness of the chicken by touching it see if it is firm, or can check if the liquid come from the chicken is clear and aslo if you have a thermometer there , check the tempt inside the chicken , stick the the thermometer in the hardest part of the chicken see if the temp is 165 F . Well that is all the school taught me ^^.

Answer 5

Well, there are many ways to roast a chicken, but my personal favorite is a variation on the roasted chicken: Beer-can chicken...Use a 12-oz. can of beer (a nice flavorful one), dump out (drink!) about 1/3 of it, puch a few extra holes in the top of the can. Make a spice rub mixture of whatever seasonings you like for a tasty chicken. Rub the chicken all over with the rub, and dump the remainder right into the beer can. Prop the chicken up by sticking the beer can up its but, and standing it like a tri-pod on its two legs.
Ideally this recipe is intended for use on a grill, but it can be done in an oven as well. Just make sure that you put a drip-catcher below it if you do it in the oven! For real pros, they make a beer can holder that is heavy and strong that holds the bird up alot easier that just propping it up.

Answer 6

I went to Walmart and bought one of those Sunbeam Carousel Rotisseries. It works great!! It stands the chicken up and I can put whatever seasonings on it I want. I turn the timer to 2 hours, it spins around and does it's thing and it's done perfectly!!!

It catches the juices in a little cup so if you want to make gravy - you've got the drippings for it.

In the summer when it's hot, I can put it out on the back porch and cook the chicken without heating up the house. Especially during that timeframe when you hit saturation on eating salads.

Answer 7

Wash it and clean out the inside, place in a baking tray. Salt and pepper it and cover with foil. Place in the oven Gas 5 or 190 electric and bake for about 1 and a half hours. Test the leg to see if juices run clear. Then take the foil of and brown the top. Lovely

Answer 8

Stand chicken onto an opened can of beer. Season outside of bird with salt pepper and garlic.

Answer 9

Roasting Chicken
By: Allrecipes Staff

Never underestimate the power of a perfectly roasted chicken. An example of the beauty of simplicity, roast chicken has the power to comfort, to satisfy and to impress.

More Roast Chicken Recipes
Spicy Rapid Roast Chicken
Beer Roasted Lime Chicken
Roast Chicken with Rosemary
Roast Chicken with Thyme and Onions
Chinese Roast Chicken with Gravy
More How-Tos
Don't want to roast the whole chicken? Cut it into manageable parts with our Step by Step articles.

Cutting Up a Whole Chicken
Deboning a Chicken Breast
Deboning a Chicken Thigh
Making Chicken Stock
Perfect Fried Chicken
Slow Cooker Chicken (Video)
Roasting a chicken takes a little longer than some other cooking methods, but it actually requires very little preparation time.

Since roasting two chickens is just as easy as roasting one, any leftover cooked chicken can be used in chicken enchiladas, soup, chicken salad, pasta dishes, or sandwiches. As an added bonus, it's economical, too: pound for pound, whole chickens are much cheaper than a package of chicken breasts, thighs, or legs.




Skin is In

Crispy, fragrant roast chicken skin is absolutely delicious; some fans insist it's the best part of the bird. Since it contains a great deal of fat, many people remove it in order to avoid the extra calories. Whether you choose to eat it or discard it, always leave the skin on during the roasting process, as it holds in moisture and prevents the meat from drying out.


Chicken Cooking Basics
Roast Chicken Recipe Collection


Divine Brine


One secret to really flavorful, juicy roast chicken is brining: soaking in salt water. (Kosher chickens are already brined; this is one of the reasons why kosher birds tend to taste better than conventional chickens.) To brine a non-kosher chicken,


Dissolve ½ cup kosher salt (or ¼ cup table salt) in two quarts of water. Immerse the chicken in the solution and place immediately in the refrigerator.
You should let it soak for at least 1 hour, but no longer than five or six hours.
Pour off the brine and rinse the chicken under cold running water and pat it dry with paper towels. For extra-crispy skin--and if you have the time--return the bird to the refrigerator and let it air-dry for another hour, or overnight, before roasting.

Citrus Brine
Brining Turkey



If you decide to forego the brining step, just remove the chicken from the package, rinse it with cool water, and then pat it dry with paper towels. Rinsing removes residue and some surface bacteria, and drying off the chicken ensures that the skin will brown.

Dress It Up

A chicken roasted with nothing but salt, pepper, and butter is very tasty indeed, but it's also easy to build on these flavors. Chop up fresh herbs and tuck them under the chicken's skin along with a few pats of butter, or stuff sprigs into the chicken cavity along with quartered onions and cloves of garlic. Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat with extra flavor.



Rosemary Garlic Rub
Hugh's Dry Rub
Herb Turkey Rub
Herb Butter


Rub It Down


Many cooks use a dry rub: a blend of dried and ground spices, rubbing them under the chicken's skin and inside the cavity. Since they're under the skin, the flavorings won't burn; plus they'll infuse the meat. This is a great way to add some spice if you'll be discarding the skin.


For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage.
For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala.
To give the chicken a Thai flair, try a paste of ginger, lemongrass, green chilies, cilantro and lime juice.

Recipes for Rubs


A Bird You Can Truss


If you choose, you can truss the bird before roasting it--that is, tie it with butcher's twine to keep the legs close to the body. This is not an essential step; however, it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken.


To truss a chicken, cut about a 3-foot length of heatproof butcher's twine.
Lay the chicken on a clean surface with the breast facing up.
Hold one end of the string in each hand, and loop the center of the string underneath the chicken's tail.
Catch the ends of the legs inside the string, then cross the string over the chicken's breast, making an X.
Loop the string under and around the wings, then tie the string snugly in a knot across the middle of the breast. Make sure that the ends of the wings are tucked in.

Lemon-Stuffed Chicken
Raisin Rice Stuffed Chicken
Cornbread Stuffed Chicken

HOME RECIPE BOX SETTINGS
Join My Allrecipes today — the best way to save, organize, and share recipes, meals, reviews, photos and more. It’s free!


Learn more. Already a Member? Sign In.


ADVERTISEMENT

New! Allrecipes Community
The new Geography feature in our Community lets you explore by locations around the world.
Learn more.
Weight Watchers Tips
Weight Watchers helps you make positive changes to lose weight & keep it off. Get inspired by more than 1,000 delicious recipes you'll enjoy all year.
Start now!

Allrecipes.com Contact Us Advertising Newsroom Jobs Licensing Shop Legal Privacy Site Map RSS Feeds Customer Support
Magazines: Taste of Home Every Day with Rachael Ray Reader’s Digest ALL RIGHTS RESERVED Copyright 2007 Allrecipes.com

Answer 10

Surround it with small potatoes and cut it with olive oil. Cook it in a convection oven as it keeps it nice and moist.