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Started By
Message
How Do You Roast A Chicken?
Posted on 1/14/19 at 7:05 pm
Posted on 1/14/19 at 7:05 pm
So I have started trying to get good at roasting chicken. This seems so simple but I just can’t get the flavor right. I have tried whole, spatchcocked, smoked, roasters, instapot, etc. I can get the skin crisp. I can make it look pretty. I can make the skin taste good. I just can’t get flavor in the meat. Salting the day before just doesn’t get the flavor I want.
Do you guys inject? Do y’all make a brine with special spices? Do y’all stuff the cavity? The best I have gotten is to put butter under the skin with seasoning but that only does so much.
Any tips you guys want to share?
Do you guys inject? Do y’all make a brine with special spices? Do y’all stuff the cavity? The best I have gotten is to put butter under the skin with seasoning but that only does so much.
Any tips you guys want to share?
15
Posted on 1/14/19 at 7:07 pm to Jibbajabba
Posted on 1/14/19 at 7:12 pm to Jibbajabba
I butterfly (spatchcock) mine over carrots onion, and potatoes. Cover with Greek seasoning and aluminum foil.
Never any complaints.
All together in a cast iron skillet in the oven
Never any complaints.
All together in a cast iron skillet in the oven
This post was edited on 1/14/19 at 7:13 pm
Posted on 1/14/19 at 7:31 pm to Jibbajabba
quote:
I just can’t get the flavor right. I have tried whole, spatchcocked, smoked, roasters, instapot, etc. ... I just can’t get flavor in the meat. Salting the day before just doesn’t get the flavor I want.
Maybe you just don't like roast chicken.
Posted on 1/14/19 at 7:50 pm to Jibbajabba
rub the skin, under the skin and inside the cavity with fresh crushed garlic and your choice of spices. stuff the cavity with onion, garlic and celery. coat the skin with olive oil just before roasting.
This post was edited on 1/14/19 at 9:18 pm
Posted on 1/14/19 at 8:09 pm to Jibbajabba
Use spices you want and cook in oven 350 for an hour.
Posted on 1/14/19 at 8:12 pm to Jibbajabba
Chicken by itself doesn't have a lot of flavor.
Posted on 1/14/19 at 8:12 pm to Jibbajabba
I'll get my oven up to 350 degrees and in the meantime, I'll let some real butter soften, add some finely minced garlic, fresh sweet basil, fresh rosemary and oregano to it and separate the skin from the meat as much as I can.
Then I'll take the butter/herb mixture and spread it between the skin and meat, then season the outside of the skin with salt, pepper and a bit of garlic powder. Pop it into the oven in a roasting pan with a bit of liquid in it and leave it uncovered to cook. That way the skin gets crispy and nicely browned. Use a meat thermometer to check for doneness.
When I use my grill, I turn on the two outer burners and place the chicken right in the middle between them and cook the chicken that way.
Then I'll take the butter/herb mixture and spread it between the skin and meat, then season the outside of the skin with salt, pepper and a bit of garlic powder. Pop it into the oven in a roasting pan with a bit of liquid in it and leave it uncovered to cook. That way the skin gets crispy and nicely browned. Use a meat thermometer to check for doneness.
When I use my grill, I turn on the two outer burners and place the chicken right in the middle between them and cook the chicken that way.
Posted on 1/14/19 at 8:24 pm to gumbo2176
Look up and read "Thomas Keller Roast Chicken"
Its all I ever do.
Its all I ever do.
Posted on 1/14/19 at 9:22 pm to Jibbajabba
This is an excellent method. It’s in the Recipe Book.
For the sauce, combine the cooking juices into one skillet and set aside. Heat the "dry" skillet until it sizzles and
deglaze with half the stock (a cup). Scrape well with a whisk as you bring to a boil and reduce the volume by half,
4 to 5 minutes. Add the remaining stock and set aside.
Place the other skillet on high heat. Whisk in the flour (I used closer to 2 T). Make a brown roux, scraping the
bottom of the pan . Whisk in the stock mixture, gradually. Emulsify the sauce well. Chop the garlic roughly and
add with a bit of the residual oil. Add the lemon juice, zest and parsley, removing it from the heat and pouring up
for service. The sauce should coat the back of a spoon. Check the seasonings, too, though it's likely perfect.
Awesome sauce to be ladled over each serving of chicken.
quote:
Simple Roasted Chicken From Sean Brock
I did this earlier this week. It is excellent. From "Heritage", the pan sauce is so delectable , it's reason enough to pull off this dish.
Garlic Confit 6 cloves garlic
1 tsp sugar
1 Tbs kosher salt (I used sea salt)
1 tsp fresh pepper
2 Tbs EVOO
Chicken Whole chicken, halved Kosher salt and pepper
1/2 canola oil
Pan Sauce
2 cups good chicken stock (I cheated with Better than Bouillon)
1 Tbs AP flour
1 cup flat leaf parsley, chiffonade cut
Juice of a lemon, plus some zest
Procedure
Make the confit. Heat oven to 400. Make a foil pouch. Add all ingredients, seal and roast 25-30 minutes. Set aside. For the chicken, split into halves. Brock removed the wings (I only took off the tips). Season well with salt and pepper. He also cut out the back bone. I left it on one side. Heat two iron skillets to smoking point. Add 1/4 cup oil to each. Just as oil smokes, add the chicken, skin down. Place a heavy skillet over each halve to improve surface contact. Cut fire to med. Sear 5 to 6 minutes. Flip chickens and pop in the oven. Cook until you hit 155 degrees in the thigh, chicken is well browned, and juices run clear. His cook time for a 3 pound bird was estimated to be 20+ minutes. My time with a 4.5 pound hormone blasted behemoth was closer to 35 minutes . Pull , remove bird to a pan to rest.
For the sauce, combine the cooking juices into one skillet and set aside. Heat the "dry" skillet until it sizzles and
deglaze with half the stock (a cup). Scrape well with a whisk as you bring to a boil and reduce the volume by half,
4 to 5 minutes. Add the remaining stock and set aside.
Place the other skillet on high heat. Whisk in the flour (I used closer to 2 T). Make a brown roux, scraping the
bottom of the pan . Whisk in the stock mixture, gradually. Emulsify the sauce well. Chop the garlic roughly and
add with a bit of the residual oil. Add the lemon juice, zest and parsley, removing it from the heat and pouring up
for service. The sauce should coat the back of a spoon. Check the seasonings, too, though it's likely perfect.
Awesome sauce to be ladled over each serving of chicken.
This post was edited on 1/14/19 at 9:58 pm
Posted on 1/14/19 at 9:29 pm to Jibbajabba
Buy better chicken
Posted on 1/15/19 at 6:14 am to nhlittle
quote:
Look up and read "Thomas Keller Roast Chicken"
I took his approach and added the use of a broiler pan to simultaneously make awesome roasted potatoes and gravy. The chicken drippings flavor the potatoes, then provide a base for gravy.
This avoids the smoking-drippings issue that some have when roasting high heat chicken in an iron skillet.
Ingredients
One or two chickens (2 will fit on most broiler pans)
Kosher salt and freshly ground black pepper
2 or 3 potatoes
one large onion
olive oil
Prep and Cook
Preheat the oven to 450°F. Rinse the chicken. Dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity. Truss bird with cooking twine.
Salt outside of chicken liberally with kosher salt and black pepper.
Line the bottom of a broiler pan with HD foil.
Slice (into about 1/4 inch rounds) 2 or 3 potatoes (skin on) and an onion. Toss with olive oil, salt and pepper. Spread combination on the foil in bottom of broiler pan.
Place slotted top on broiler pan. Spray with cooking spray. Place chicken on top.
Roast all until chicken is done, about 1.25 hours. Let chicken rest for 15 minutes on a cutting board.
Potatoes and Gravy
When you remove the chicken to rest, pour off the excess drippings in the bottom of the broiler pan into a heavy skillet. Remove the potatoes and keep warm in a bowl.
Heat the drippings over medium heat and make a gravy with a little flour, salt and pepper, and more liquid (beer or stock).
Posted on 1/15/19 at 8:14 am to Jibbajabba
Figured this thread could use a pic. Smoked over Hickory for 2 hours at 325.
Posted on 1/15/19 at 8:14 am to colorchangintiger
Noice.
Posted on 1/15/19 at 10:11 am to The Spleen
quote:
The one from the Netflix show Salt Fat Acid Heat is better, IMO.
We just finished up that show (fantastic btw) and I wondered about making this. If I don't like it, I think I've decided that I just don't like roasted chicken. I made one last night using a Cooks Country recipe where I used the juice for to cook the roasted vegetables in it; veggies great, chicken was a big meh.
Posted on 1/15/19 at 10:40 am to NEMizzou
a properly roasted whole chicken with crispy skin is one of Gods gifts to us. i could literally sit on the floor with the entire chicken in front of me and eat it down to bones.
my wife always laughs at me because i get crazy-eyes whenever i come home and see a chicken roasting in the oven.
i've never had a whole roasted chicken i didn't think was the tits.
This post was edited on 1/15/19 at 10:40 am
Posted on 1/15/19 at 10:56 am to The Spleen
quote:
The one from the Netflix show Salt Fat Acid Heat is better, IMO.
Absolutely loved that series.
ETA: And now I want roasted chicken.
This post was edited on 1/15/19 at 10:56 am
Posted on 1/15/19 at 1:32 pm to Jibbajabba
Use the Thomas Keller trussed chicken recipe. It’s amazing and super simple.
Posted on 1/15/19 at 5:34 pm to Jibbajabba
Ronco "Set it and forget it."
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