Written by Shawn Krajewski
“Everyone should know how to roast a chicken," my parents often say. However, many people don't know how to roast a chicken, so I have taken it upon myself to create a comprehensive guide. If you read now, I’ll throw in a guide on how to carve the chicken as well, for free. Continue reading!
Step 1: Preparations
Do not wash the chicken! Rather, start by preheating the oven to 425 degrees and retrieving your chicken. Place the chicken on a disposable surface—anything you won't use for the following steps or cook the chicken on top of it. I recommend using a cutting board or plate different from the ones you'll use for the vegetables. Next, grab a food-safe towel and pad the chicken down, ensuring it's dry before you continue. (Additionally, some chickens have a bag of their insides in the center, so make sure to remove that before continuing.) These steps are critical as they ensure you won't get salmonella.*
After the initial prep, grab salt and pepper shakers and season the entire chicken. Flip it, turn it, shift it, bop it, just do whatever you need to ensure it's covered from wing to leg in a light coating of pepper and salt.
Finally, try to get the wings behind the chicken's back and away from the chest. Folding them down and back is a good method, though it may be different for you. Then, around the hole at the bottom of the chicken, make a second, smaller hole in the skin with your knife. It should be around an inch in and away from the first hole. Next, grab the ends of the legs and push them through the hole. When finished, it should look like you tied the legs with a piece of string.
Step 2: Vegetables (Optional)
This next step is entirely optional. Heck, you don't need vegetables for a good roast, but I highly recommend it. Potatoes, carrots, and Brussels sprouts are good options, and all of them can be adjusted based on your preferred serving size. To prepare the vegetables, cut them into decently sized chunks—around a quarter inch in all dimensions—for peak enjoyment when eating.
Step 3: Roasting
Roasting the chicken is by far the easiest step. Start by placing the vegetables (if applicable) into a decently sized cast iron, then place the chicken on top. After, place the cast iron into the oven and wait 15 minutes. This is a way to sterilize the chicken and remove any harmful bacteria.
Once the 15 minutes are up, turn the oven to 275 and cook the chicken for 30 to 60 minutes. Make sure you periodically check on it after half an hour. If the chicken is not golden brown, give it another 30 minutes. When the chicken is golden brown, take it out of the oven.
Step 4: Carving
To carve the chicken, first place it on a cutting board with the chest pointing up. Take out your knife, and remember to be careful, as the next few parts are very specific.
Cut along between the breast and the thigh/leg to loosen the breast meat and separate it into 4 nicely shaped parts that are far easier to remove.
On one side, make an incision next to the hard middle bone that separates the two breasts. You shouldn't cut on the bone, but next to it.
Lightly tear off the breast, and repeat the prior part for the opposite side.
Cut along what's left of the thigh to remove it and the leg from the main body.
Tear off the wings, store for later, and enjoy!
Step 5: Making Stock (Optional)
If you want to get full use of the bird, get a pressure cooker from a large pot and fill it with a good amount of water. Place the bones inside. When left on low heat for a day, you will have chicken stock, which can be used for soups, gravies, broths, and stews.
*Notes:
The heat helps kill any bacteria; the surface contains it; the towel removes it; and the lack of washing prevents bacteria from spreading to your sink or counter area.
Thumbnail Credit:
Comments