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I read this in perplexity. I’ve roasted chickens for years, doing so without instruction, and somehow getting good results. The key for me used to be roasting Perdue’s Oven Stuffers, which are almost like small turkeys. I put one in an old fashioned enameled chicken roaster with a domed lid, put a liitle water in the bottom, lidded the roaster and placed it in a 350 deg oven.
I did little more than that, and I always got a beautiful chicken.
Now that I can’t get Oven Stuffers any more, I do not get such a beautiful bird, but the chicken I do get is perfectly fine. So I was surprised when this author had so much angst about doing this,
I do think his final method, including the compulsive washing of hands, is fine. I usually roast mine at 350 deg. And I pour a little white wine over top of the chicken when it is roughly 2/3 done, to brown it up, leaving the cover off. You can dispense with the wine in a convection oven.
And now I dry brine a chicken for a day before roasting,
At any rate, what do think if the article? How do you roast a chicken?
Here’s what I do:
Get out my vintage enameled chicken roaster with domed lid.
Pull my dry brined chicken out of the fridge. Stuff herbs under the skin and in the cavity. Place bay leaves and fresh rosemary on the bottom of the roaster, and plop bird on top.
Place in 350 deg preheated oven.
After 30-45 min, unlid the pan, and pour a little white wine over the bird. Leave lid off.
Continue cooking till chicken is evenly brown, and leg moves loosely when tested. Or use a meat thermometer!
Take chicken out, and let rest for a few minutes before carving the succulent flesh.
I rarely roast like that anymore. After dealing with turkeys that cooked unevenly, I deconstruct all fowl before cooking and lay it out flat to roast. I find it to be faster and more reliable. I also use disposable gloves working with chicken now.
My preferred method is on the rotisserie of my Weber charcoal grill, using a two zone fire. I place a drip pan in between the fire zones, directly under the chicken. As an alternative, I spatchcock the chicken and roast low and slow on the BGE. In both cases, I wet brine the bird.
Check out Serious Eats and spatchcocking a chicken or turkey. They explain the science behind it and give detailed instructions. Best thing? It actually does work!
I read this in perplexity. I’ve roasted chickens for years, doing so without instruction, and somehow getting good results. The key for me used to be roasting Perdue’s Oven Stuffers, which are almost like small turkeys. I put one in an old fashioned enameled chicken roaster with a domed lid, put a liitle water in the bottom, lidded the roaster and placed it in a 350 deg oven.
I did little more than that, and I always got a beautiful chicken.
Now that I can’t get Oven Stuffers any more, I do not get such a beautiful bird, but the chicken I do get is perfectly fine. So I was surprised when this author had so much angst about doing this,
I do think his final method, including the compulsive washing of hands, is fine. I usually roast mine at 350 deg. And I pour a little white wine over top of the chicken when it is roughly 2/3 done, to brown it up, leaving the cover off. You can dispense with the wine in a convection oven.
And now I dry brine a chicken for a day before roasting,
At any rate, what do think if the article? How do you roast a chicken?
Here’s what I do:
Get out my vintage enameled chicken roaster with domed lid.
Pull my dry brined chicken out of the fridge. Stuff herbs under the skin and in the cavity. Place bay leaves and fresh rosemary on the bottom of the roaster, and plop bird on top.
Place in 350 deg preheated oven.
After 30-45 min, unlid the pan, and pour a little white wine over the bird. Leave lid off.
Continue cooking till chicken is evenly brown, and leg moves loosely when tested. Or use a meat thermometer!
Take chicken out, and let rest for a few minutes before carving the succulent flesh.
We get the Perdue Oven Stuffers at local Ingles. We love them.
My wife does the chicken roasting. She smears some salted and peppered butter under the skin, then smears the skin all over with olive oil. Then some poultry seasoning, some onion, garlic and celerey leaves in the cavity.
She uses a roasting pan like you do at 350 and has me turn the bird over about 1.5 hrs into the cooking. That is also when we baste it and tent it with foil.
We use the pop up thermometer that comes with the bird and it always turns out fine.
these birds are really big so lots of left-overs for sandwiches and enchiladas or tortilla soup.
I read this in perplexity. I’ve roasted chickens for years, doing so without instruction, and somehow getting good results. The key for me used to be roasting Perdue’s Oven Stuffers, which are almost like small turkeys. I put one in an old fashioned enameled chicken roaster with a domed lid, put a liitle water in the bottom, lidded the roaster and placed it in a 350 deg oven.
I did little more than that, and I always got a beautiful chicken.
Now that I can’t get Oven Stuffers any more, I do not get such a beautiful bird, but the chicken I do get is perfectly fine. So I was surprised when this author had so much angst about doing this,
I do think his final method, including the compulsive washing of hands, is fine. I usually roast mine at 350 deg. And I pour a little white wine over top of the chicken when it is roughly 2/3 done, to brown it up, leaving the cover off. You can dispense with the wine in a convection oven.
And now I dry brine a chicken for a day before roasting,
At any rate, what do think if the article? How do you roast a chicken?
Here’s what I do:
Get out my vintage enameled chicken roaster with domed lid.
Pull my dry brined chicken out of the fridge. Stuff herbs under the skin and in the cavity. Place bay leaves and fresh rosemary on the bottom of the roaster, and plop bird on top.
Place in 350 deg preheated oven.
After 30-45 min, unlid the pan, and pour a little white wine over the bird. Leave lid off.
Continue cooking till chicken is evenly brown, and leg moves loosely when tested. Or use a meat thermometer!
Take chicken out, and let rest for a few minutes before carving the succulent flesh.
I still roast chicken the way you did. I am sorry, I don't mean to be disrespectful to anyone, but the internet and social media, while great in many ways, has created another degree of hysteria. I heard just before Thanksgiving that you should not wash your turkey because the water that splashed over the sink can make you sick. I am sorry, I have scrubbed my sink both before and after washing a turkey and as a retiree, I am still alive and not one guest has been sickened by my turkey. Sometimes, the old ways are the best ways. FWIW, I too have that enameled roaster. I use it for my eye rounds too.
I just put some oil on them season and bake/roast for 25 mins per pound at 350 …..or until it reaches 165f internal temp ( stick thermometer in between thigh & breast)
love roasted chicken!!
I sell thousands of Perdue oven stuffer roasters …. recently had them on sale and bought a few.... they freeze well
for the fryers (3-5lb birds) (roasters are 6-9lbs) I have cooked in my air fryer and it does a decent job.....cooks quicker and easy to clean
if you really want a plump chicken try a capon …. they are more prevalent this time of year going into Christmas. a capon is a castrated rooster.... he eats more since his attention isn't on the hens …
I love serious eats and consider them one of my top go-to sites for anything good related. But that spatchcok roast chicken recipe didn't turn out well for me. Dry. I think cutting the thing open like that fellowship much of the juices to run out.
I'm still very fond of using the rotisserie on our has grill. But when the weather doesn't cooperate, I look for alternatives.
Ironically, I tried this one two nights ago and it was pretty amazing. Very crispy skin. I poured out some of the day after taking out the chicken, prior to returning the potatoes and onions to the oven. Next time, I'll be adding garlic and onion powder. This one is a keeper. https://www.bonappetit.com/recipe/ca...rispy-potatoes
I have no problem with just lemon and herb roasting. It turns out perfect, no stuffing. Found the recipe online. I used to spatchcock my chicken but I noticed it was a lot of working, messy and not really taste better. I buy my chicken from Trader’s Joe.
Roast chicken, any size. Rinse the bird inside and out. Pat dry. Put a sliced lemon and several slightly crushed cloves of garlic into the body cavity.
Place the bird, backbone down, into a roasting pan. 350 degrees until done.
A roasting pan with those little spikes on the lid will get better browning. Using a rack in the roasting pan will get better browning all the way around.
Last edited by oregonwoodsmoke; 12-07-2018 at 04:49 PM..
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