There's no better eatin' than roast chicken.

Re:There's no better eatin' than roast chicken. (MellowRoast)

Thu, 10 Mar 2011 06:10:55 GMT

Wow, RubyRose, I sure wish you owned a restaurant in my neighborhood.

Re:There's no better eatin' than roast chicken. (Nancypalooza)

Wed, 09 Mar 2011 16:11:11 GMT

You should always help a sister out: http://www.flickr.com/photos/sisterbeer/sets/72157623045423477/with/4258288206/

Re:There's no better eatin' than roast chicken. (sisterbeer)

Fri, 04 Mar 2011 00:04:48 GMT

If you are one of those people who don't get squicked out by handling raw birds, consider mostly deboning the chicken first. A little work on the front end means the cooking time is almost cut in half, plus serving/eating is easier.
Last year, I took some pictures explaining how I roast a chicken for a friend who had never roasted one before:

Baaahhh...I can't post links for another 13 posts. At my rate, that'll be 2015!

You can find spatchcocking tutorials online. It's easy...but you have to be comfortable getting personal with the bird, heh.

Re:There's no better eatin' than roast chicken. (ScreamingChicken)

Tue, 22 Feb 2011 09:27:26 GMT

kishkaeater

How were the potatoes?

Did the Yukon Golds hold their shape when you lifted them out?

They were pretty good. I picked Yukon Golds because I wanted a firmer potato that was less likely to fall apart and I tried to slice them about 1/4" or so, and they turned out fork-tender. Plus there was no need to peel and not salting them turned out to be a good decision because the drippings were salty enough.

Brad

Re:There's no better eatin' than roast chicken. (caver)

Tue, 22 Feb 2011 03:00:18 GMT

No butter needed. And cook that bird! Chicken is best on the dry side, tender and slightly moist, not juicy.

Undercooked chicken, and it seems like many places do, is as bad as sloppy, slimy, undercooked eggs. Chicken and pork, shouldn't even be a question of is it all done.

Re:There's no better eatin' than roast chicken. (kishkaeater)

Mon, 21 Feb 2011 18:48:19 GMT

How were the potatoes?

Did the Yukon Golds hold their shape when you lifted them out?

Can't get the song, "Just a Swingin" out of my head.

Re:There's no better eatin' than roast chicken. (ann peeples)

Mon, 21 Feb 2011 18:25:37 GMT

What a neat cooking tool! Will be on the lookout for that one.

Re:There's no better eatin' than roast chicken. (joerogo)

Mon, 21 Feb 2011 16:34:31 GMT

Brad, That is sweeet.

I thought I was a breast man, but I just switched over to legs

Re:There's no better eatin' than roast chicken. (ScreamingChicken)

Mon, 21 Feb 2011 15:50:07 GMT

kman160

Never heard of that. Would love to see pictures. I use a rib rack on the Weber. But drumstickks are my next favorite after thighs.

My rack has a matching pan but I found it to be too small for the potatoes so I used a slightly wider foil pan instead. It can be used for full legs but then they have to be alternated in order to fit.

I was concerned that the potatoes (Yukon Gold) might not cook thoroughly and they did have raw chicken juice dripping on them, but by the time the chicken was ready they were fully cooked and quite good. I wasn't sure how much liquid I'd get from the chicken so I brushed the slices with a little olive oil and dusted them with pepper, but no salt as I used seasoned salt on the chicken.

Mine was bought at Menards. I don't know if there are any stores in the Syracuse area but I'd think you could find them at Home Depot, Lowes, and other stores that carry outdoor cooking accessories.

Brad

Re:There's no better eatin' than roast chicken. (the ancient mariner)

Mon, 21 Feb 2011 15:32:33 GMT

never could make up my mind which I liked better, legs or breast.

Re:There's no better eatin' than roast chicken. (kman160)

Mon, 21 Feb 2011 13:18:37 GMT

Never heard of that. Would love to see pictures. I use a rib rack on the Weber. But drumstickks are my next favorite after thighs.

Re:There's no better eatin' than roast chicken. (ScreamingChicken)

Mon, 21 Feb 2011 09:17:32 GMT

For those who prefer drumsticks/leg quarters or are less inclined to roast a whole chicken, I was given a drumstick rack for Christmas and am pretty happy with it. The drumsticks hang down and some of the rendered fat drips into the pan; I like to put sliced potatoes in there so that they're flavored by the chicken and whatever seasonings were used. The skin gets nice and crisp and while I've been using mine on the grill I'm sure it would work just fine in an oven.

Brad

Re:There's no better eatin' than roast chicken. (ann peeples)

Mon, 21 Feb 2011 08:07:51 GMT

What I love about this is the fact that I can throw dinner together so quickly!!

Re:There's no better eatin' than roast chicken. (the ancient mariner)

Mon, 21 Feb 2011 08:05:53 GMT

Way to go Ann.
There ain't no better eatin' than roast Chicken !!!
You can take it from me, The Ancient Mariner !!

Please have Frank Perdue send the check to TAM care of---

Re:There's no better eatin' than roast chicken. (ann peeples)

Mon, 21 Feb 2011 04:20:18 GMT

Tonight I cooked a stuffed 3.5 lb chicken at 450 for 1 hour. No moisture or spices on it. I have to say it was the best roast chicken I have had in years. Thanks to all for your suggestions and direction!!

Re:There's no better eatin' than roast chicken. (the ancient mariner)

Sun, 20 Feb 2011 20:58:51 GMT

Bartl---Cut the legs off a 4 pounder and you got a 3. Then you have the legs for another occasion. So simple, how did I think of it?

Actually I get all 4s also---but that means there is more to eat.

Re:There's no better eatin' than roast chicken. (bartl)

Sun, 20 Feb 2011 19:36:29 GMT

Can anybody tell me where one can buy a 3 pound chicken? The chickens here in Northern New Jersey bottom out at about 4 pounds.

Bart

Re:There's no better eatin' than roast chicken. (ann peeples)

Sun, 20 Feb 2011 19:28:57 GMT

Yes, twinwillow, it is! I stuffed mine, so we will see how it turns out.Its in the oven now!

Re:There's no better eatin' than roast chicken. (Twinwillow)

Sun, 20 Feb 2011 18:30:23 GMT

Ann, it's very similar to my above Thomas Keller "dry" roasted chicken. I made a 4-1/2 pounder last night for friends and they thought it was wonderful.

Re:There's no better eatin' than roast chicken. (ann peeples)

Sun, 20 Feb 2011 18:17:38 GMT

I will be trying kishkaeaters recipe tonight.

Re:There's no better eatin' than roast chicken. (the ancient mariner)

Sun, 20 Feb 2011 16:52:24 GMT

Here's one I got today from All Recipes----try this on for size.

It has a little zing to it !!!!

Preheat oven to 450
Rinse 3/4# chicken under cold water, inside and out---remove all fat.
Pat dry with paper towels.

Put chicken into small roasting pan, rub with a tablespoon of Olive oil.
Mix 1/4 teaspoon each---salt, pepper, dried oregano, dried basil and paprika. Add 1/8 teas. cayenne pepper. Sprinkle mix over the chicken.

Roast for 20 minutes, Lower oven to 400 and continue roasting for 40 more minutes. Remove and let cool 10/15 minutes.

I have been told to let it stand breast down and the juices will flow into the white meat and keep it from drying out.

How's that Papa Joe----better than that old pork belly isn't it ???

Re:There's no better eatin' than roast chicken. (the ancient mariner)

Sun, 20 Feb 2011 09:00:20 GMT

Papa where ya been?
I see that the smell of chickens being roasted has brought you out in full force. Have to invest in another chicken soon Joe, the last one became a very good chicken soup and is now kaput.

Hamburgers is easy Chewy. Ya throws a squished down handfull of chopped meat into a rec hot pan. Put salt and pepper on the top. Then when it is black on the bottom you flip it over and add a little more S&P. Don't let it get too cooked there Chewy, just black on the outside. Slice open a hard roll (New York Style Roll, good stuff) and put the burger on it. Add some lettuce, a slab of tomato and relax man--you dun cooked up a great meal. Pass me a Bud will you Chewy.

Re:There's no better eatin' than roast chicken. (PapaJoe8)

Sat, 19 Feb 2011 19:28:53 GMT

All recipes on this thread sound great! I'm hungry for some roasted chicken now!!!
Joe

Re:There's no better eatin' than roast chicken. (Twinwillow)

Wed, 16 Feb 2011 18:22:19 GMT

chewingthefat

the ancient mariner

With everyone roasting chickens the market will be flooded. There
will be shortage and a price increase----man that is bad news to us living from roasting pan to mouth. So all you folk out there how about trying hamburgers instead.

What's the recipe for a hamburger?

Re:There's no better eatin' than roast chicken. (chewingthefat)

Wed, 16 Feb 2011 17:51:59 GMT

the ancient mariner

With everyone roasting chickens the market will be flooded. There
will be shortage and a price increase----man that is bad news to us living from roasting pan to mouth. So all you folk out there how about trying hamburgers instead.

What's the recipe for a hamburger?

Re:There's no better eatin' than roast chicken. (the ancient mariner)

Tue, 15 Feb 2011 17:06:41 GMT

With everyone roasting chickens the market will be flooded. There
will be shortage and a price increase----man that is bad news to us living from roasting pan to mouth. So all you folk out there how about trying hamburgers instead.

Re:There's no better eatin' than roast chicken. (Twinwillow)

Tue, 15 Feb 2011 16:52:20 GMT

Further to the above - Thomas Keller's recipe can be found at Epicurious.com under "My favorite simple roast chicken recipe".
There are 431 5 star reviews for this roast chicken recipe.

Re:There's no better eatin' than roast chicken. (Twinwillow)

Tue, 15 Feb 2011 16:43:58 GMT

I've had great success with Thomas Keller's "My favorite simple roast chicken recipe" from his "Ad Hoc" cookbook.
A 3-4 LB or more chicken that's been totally dried with paper towels inside and out and (preferably) left unwrapped in the fridge over night to dry out.
Pre heat the oven to 450 degrees.
Salt (Kosher is the best) a trussed chicken and simply put in the hot oven. Roast for one hour more or less depending on the size of your bird.
Let the bird rest for 10-15 minutes after taking it out of the oven. The bird comes out very crispy and juicy.
So, nothing "wet" comes into contact with the bird. No onion, garlic, lemon, herbs, butter, or oil.
You wont believe how good this chicken recipe is! And, so easy too. I do mine in a cast iron pan.
I prefer to use an organic 4-5 pound free roaming bird for it's delicious old fashioned flavor. But, you use what you like. Just follow the recipe. You can google this recipe and find it online.

Re:There's no better eatin' than roast chicken. (mar52)

Tue, 15 Feb 2011 13:46:23 GMT

I'll add another vote for the Blasted Chicken.

I've made it and it's very juicy. Real easy to do. No turning involved.

Re:There's no better eatin' than roast chicken. (kishkaeater)

Tue, 15 Feb 2011 13:28:46 GMT

Not to step on the senior Mariner's chicken but here is another tried and true roast chicken recipe.

It comes from Melinda Lee, a radio personality in the Los Angeles area.

Make sure that your oven vents properly because this can be a bit smokey. I've never had a smoke problem, but I hear it can happen.

BLASTED CHICKEN

It's hard to believe that this works - but the result is a tender, moist chicken with crispy skin!

Wash, and pat very dry with paper towels, a whole chicken - about 3 1/2 pounds. Salt and pepper chicken, adding other seasonings, if desired.

Place chicken (un-trussed, not covered, in a roasting pan) in a thoroughly pre-heated 450-degree oven. Roast for 45 minutes. Thermometer, inserted in thickest part of thigh meat - not touching bone - should read 160 degrees or slightly higher.

Remove from oven and allow to stand 15 minutes before serving.

NOTE:
I tried this with a chicken weighing about one pound more than the example, so I left it in the oven for about 10 additional minutes and allowed it to stand for about 20 minutes.

If the chicken is stuffed before roasting, it will require an additional 15 minutes cooking time. Instant read thermometer should read 160 degrees, when inserted into the center of the stuffing.

Melinda Lee's radio show can be heard all over the country here Saturday and Sunday mornings:

http://cbsplayer.streamth....com/cbs_redirect.html

Her website is: http://www.melindalee.com/index.php where you can find other recipes.