Basic Whole Roasted Chicken Recipe

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neha19
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2013/10/19 05:33:32 (permalink)

Basic Whole Roasted Chicken Recipe

INGREDIENTS
  • 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium lemon, thinly sliced (optional)
  • Fresh herbs, such as parsley, rosemary, or thyme (optional)

INSTRUCTIONS
    Heat the oven to 425°F and arrange a rack in the middle. Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity. Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more. Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

#1

24 Replies Related Threads

    edwmax
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/19 08:22:18 (permalink)
    How about introducing yourself.  Tell us a little about who or what you are.  Some members this forum might think you are spamming even though your 1st post is about food and the link in your profile is to a US restaraunt.
    #2
    edwmax
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/19 08:31:14 (permalink)
    Now when I was in Saudi Arabia there was a roasted chicken sold which had a yellowish color.    The small chickens were stacked on multiple splits on a rotisserie.    i think the yellow color was from saffron.    ... Can you describe or tell me what the seasonings were.
    #3
    Twinwillow
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/19 10:09:39 (permalink)
    I don't trust the OP. Their "basic whole roasted chicken" recipe is very well known by all and can be found everywhere. Sorry to offend but, I still don't trust this OP.
    #4
    Twinwillow
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/19 10:26:41 (permalink)
    Given more thought, why would someone from India offer a simple Western world basic roast chicken recipe that obviously appears to be plagiarized from most any cookbook or link? As I've noted regarding this OP's basic marshmallow frosting recipe from their first thread, I'm not trusting this OP's motives.
    Sorry, but those are my personal thoughts.


    post edited by Twinwillow - 2013/10/19 10:57:01
    #5
    neha19
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/19 10:56:25 (permalink)
    Hi there,

    I am nehal and i am not a spammar because i am interested in cooking & still trying to learn some more recipes. For that i has join these forum .
    because i am new learner for that i am not perfect in cooking. but if you think i am a spammar so next time i  Advertence before any post.
    #6
    Twinwillow
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/19 11:03:12 (permalink)
    Could you please explain to me and others, why on your profile does your home page link to an Italian restaurant in Freeport, NY?
    post edited by Twinwillow - 2013/10/19 11:06:01
    #7
    Twinwillow
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/19 11:40:56 (permalink)
    Why do my instincts tell me that that neha19 and Albert12 are the same person? 

    #8
    edwmax
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/19 11:59:00 (permalink)
    neha19

    Hi there,

    I am nehal and i am not a spammar because i am interested in cooking & still trying to learn some more recipes. For that i has join these forum .
    because i am new learner for that i am not perfect in cooking. but if you think i am a spammar so next time i  Advertence before any post.

    Then you need to read though the the threads on the forum.    Posting common basic recipes of which everyone here already has access to will only get you banned.     If you want to post recipes, then post regional and ethnic recipes of your country or culture and why they are special to you.    
     
    Where do you live or what country are you in?    .... from your profile, you appear to be in India ...
    #9
    bartl
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/19 23:39:19 (permalink)
    I didn't flag it, but the recipe is stolen from chow.com: http://www.chow.com/recip...-whole-roasted-chicken
     
    Bart
    #10
    edwmax
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/20 06:59:48 (permalink)
    Actually, I don't like roasted chicken.       ... So my 
    'basic' recipe is to salt & pepper the chicken; shove into a hot oven and roast until dry as hell (about 1 hr 20 min).  Then serve to guest you don't really like.    .... They wont be back again.
    #11
    Twinwillow
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/20 12:01:18 (permalink)
    edwmax

    Actually, I don't like roasted chicken.       ... So my 
    'basic' recipe is to salt & pepper the chicken; shove into a hot oven and roast until dry as hell (about 1 hr 20 min).  Then serve to guest you don't really like.    .... They wont be back again.

    As in, serve it to Mr. Neha19?
    #12
    edwmax
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/20 13:17:25 (permalink)
    YOU know if you don't like this thread, You don't have join in or post here.  YOU are the one spamming the thread!
    #13
    TJ Jackson
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/20 16:25:46 (permalink)
    Ed, I'd agree with you if it were not for the plagiarism
     
    #14
    edwmax
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    Re:Basic Whole Roasted Chicken Recipe 2013/10/20 18:24:23 (permalink)
    TJ Jackson

    Ed, I'd agree with you if it were not for the plagiarism


     
    Understood, but  the plagiarism is not the problem.   Attacking a 'suspect spammer' is not a good image for the forums.    .... The admin can handle spammers.    
     
    If this OP just made a bad judgement in his desire to fit in, then the above comments will certainly drive him away.   
    #15
    Ranthael
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    Re:Basic Whole Roasted Chicken Recipe 2014/01/10 17:27:39 (permalink)
    I do it like this:
    Salt the chicken from the inside and outside, you can't oversalt it (unless you try really hard). Let it dry a little, a few hours. Then fill the pot (an oval one) with oil, not too much. Put the chicken in. And roast it on 200 degrees celsius. After about 15 minutes add chopped onions and potatoes. Poke the chicken so you know it's done. You can also pour it with hot oil once every 10 minutes so the skin stays crusty but not overburned. It should be done after an hour or hour and a half, depending how big your chicken is (if it's over 8 pounds, that's not a chicken...). So keep poking it, if you don't see blood or too many juices go out and your fork should enter like it would enter butter, it's over. And no infrigement in this recipe...
    #16
    lleechef
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    Re:Basic Whole Roasted Chicken Recipe 2014/01/10 18:46:12 (permalink)
    Ranthael

    I do it like this:
    Salt the chicken from the inside and outside, you can't oversalt it (unless you try really hard). Let it dry a little, a few hours. Then fill the pot (an oval one) with oil, not too much. Put the chicken in. And roast it on 200 degrees celsius. After about 15 minutes add chopped onions and potatoes. Poke the chicken so you know it's done. You can also pour it with hot oil once every 10 minutes so the skin stays crusty but not overburned. It should be done after an hour or hour and a half, depending how big your chicken is (if it's over 8 pounds, that's not a chicken...). So keep poking it, if you don't see blood or too many juices go out and your fork should enter like it would enter butter, it's over. And no infrigement in this recipe...

    That is the dumbest recipe I have ever seen.

    #17
    Twinwillow
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    Re:Basic Whole Roasted Chicken Recipe 2014/01/10 20:23:31 (permalink)
    Thomas Keller's own favorite roast chicken recipe from his Ad Hoc cookbook is also mine ever since the first time I made it after seeing the recipe in his book. I use an organically raised free range bird about 4 LBs and roast for no longer than an hour and 15 minutes.
     
    The drier the chicken, the better the end result. I will dry the chicken very well, stuff paper towels in the cavity and let it dry out uncovered in my fridge for 1-2 days.
     
    The final result gives amazingly crisp skin and very juicy meat. Even the breast! Which, I normally give away.
    http://www.simplyrecipes....kellers_roast_chicken/
    #18
    lleechef
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    Re:Basic Whole Roasted Chicken Recipe 2014/01/10 21:08:26 (permalink)
    Twinwillow
    You are right about "The drier the chicken, the better the end result."  I do this with duck.  I dry the duck for 3-4 days.  The skin is super crispy and the meat very juicy.  Works for chicken too.........we usually attack the breast first.
    #19
    Twinwillow
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    Re:Basic Whole Roasted Chicken Recipe 2014/01/10 21:31:44 (permalink)
    IIeechef...
    Although I am totally mad about duck, I rarely make it. But when I do, I make after it's fully dried out after 3-4 days in the fridge. Just as you recommend.
     
    I also use Julia Child's recipe that calls for pricking the duck all over the sides of the breast and turning the roasting duck a quarter turn on a rack every 15 minutes. This allows the copious amount of fat to drain and render the duck skin extra crispy.
    post edited by Twinwillow - 2014/01/10 23:35:07
    #20
    lleechef
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    Re:Basic Whole Roasted Chicken Recipe 2014/01/10 22:29:25 (permalink)
    Twinwillow
    Wow!  I am impressed!  Most folks don't know how to cook duck properly (or chicken, for that matter)!!!  I also follow Julia's method for "pricking" to let the fat drain.  You take the fat and make Pommes Darphin! 
    #21
    mar52
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    Re:Basic Whole Roasted Chicken Recipe 2014/01/10 23:04:10 (permalink)
    I was going to comment on "poking the chicken" until i read about attacking the breast.
     
    Carrion...
     
     
    #22
    Twinwillow
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    Re:Basic Whole Roasted Chicken Recipe 2014/01/10 23:42:12 (permalink)
    lleechef

    Twinwillow
    Wow!  I am impressed!  Most folks don't know how to cook duck properly (or chicken, for that matter)!!!  I also follow Julia's method for "pricking" to let the fat drain.  You take the fat and make Pommes Darphin! 

     
    Jacques Pepin's recipe for Pommes Darphin. Of course, we would substitute rendered duck fat for his corn oil.
    http://blogs.kqed.org/ess...9/23/darphin-potatoes/
     
    post edited by Twinwillow - 2014/01/10 23:43:37
    #23
    lleechef
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    Re:Basic Whole Roasted Chicken Recipe 2014/01/11 11:01:36 (permalink)
    Twinwillow
    I have seen Jacque's recipe and I do mine entirely different.  I julienne peeled Idaho potatoes on the mandolin.  Do not rinse.  Put them directly into a hot sauté pan that has the duck fat in it.  Pack the potatoes in firmly with your hand.  Keep on med-high heat.  With a spatula go around the potatoes and under, keeping it together in a "cake".  When you can shake the pan and the cake moves on its own and is brown, flip it over.  I put a plate on top and invert.  Put it back in the pan and place on the floor of a 500 degree oven until brown. 
    This is the way I was taught at LaVarenne in Paris.  Caution:  it is very easy to get burned making this so be careful!!!
    #24
    Twinwillow
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    Re:Basic Whole Roasted Chicken Recipe 2014/01/11 11:42:38 (permalink)
    lleechef:
    Your version sounds much better!
     


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