Tips on How to Cook Delicious Roast Chicken

roast chickenChicken is an amazingly versatile food and, in the event that you have guests come round to visit for an unexpected celebration, it’s easy to rustle up a really tasty and nutritious meal if you have some chicken in the refrigerator or freezer, and chicken is such a cheap food too.

Cooking chicken on the stove top is the quickest way to prepare chicken, and it doesn’t require a lot of planning to make something really tasty. Even though chicken is relatively cheap meat, it makes a great meal for formal and informal occasion and it’s easy to cook in large volumes, so you can use for events like weddings and parties too. Alternatively, the simplest way to cook chicken is in the oven, because you can put all the ingredients in and then leave the chicken to cook until it is lovely and tender and all the flavours have had time to develop.

With herbs and spices and other ingredients, it is easy to turn a roast chicken into something really special and prepare a delicious and nutritious meal. Here are our top tips for cooking perfectly delicious roasted chicken every single time

Tips on cooking roast chicken:

Recipes for chicken for chicken may differ, depending on whether you are using frozen chicken or fresh chicken. The ingredients may be the same, but instructions with regard to the thawing and cooking the chicken will of course be different.

Defrosting Frozen Chicken

Frozen chicken leg in hand running water

Frozen chicken must be thawed before cooking in the oven. If you try to cook chicken from frozen, it won’t cook all the way through properly and raw chicken or chicken that has not been cooked properly could give you food poisoning.

The best way to thaw a frozen chicken is to leave in the refrigerator overnight, but if you have forgotten to do that, you can speed up the thawing process by placing the chicken in a bowl of cold water and leaving it thaw at room temperature. Placing a frozen chicken in cold water at room temperature speeds up the thawing process and it is more hygienic than leaving a chicken out on the countertop to thaw.

Even if you are in a rush, however, you should not try to thaw a frozen chicken in hot water, because that will start the cooking process on the outside of the chicken, so when you come to cook the chicken, you could end up with an overcooked chicken on the outside, while the inside is still undercooked.


Preparing Chicken

When you have a fresh or a defrosted chicken, switch on your oven and preheat it at 400 degrees. While the oven is heating up, remove any wrapping from the chicken and, if they have been left inside the chicken, remove the internal organs and the neck. Then, wash the chicken with running cold water and then pat the chicken dry with a paper towel.

It is important to remember to wash your hands thoroughly after handling raw chicken and to clean all countertops and utensils that the chicken may have come into contact with.

Seasoning the Chicken

There are many recipes for seasoning a roast chicken, all of which can add some wonderful flavours. As a minimum, you might want to apply two to three tablespoons of extra virgin oil to the outside of the bird, followed by a sprinkling of ground black pepper and sea salt. Other herbs and spices that you could use include rosemary, tarragon, oregano, garlic and clove. The choice is really down to personal taste. You can also tuck fresh herbs into the skin of the chicken, so that the flavours can permeate right through into the meat of the bird.

Cooking the Chicken

As a guide to how long you should cook roast chicken for, you can work on that basis that you will need to cook the chicken for 20 minutes per pound, plus an additional 15 minutes at the end. If you want extra crispy skin on your chicken, you can increase the heat for the final 15 minutes to 450 degrees.

Place the chicken on a clean baking tray and place the tray into the oven. Even if you don’t intend to eat the skin, the chicken will taste a lot better and be a lot more succulent of you bake the chicken with the skin still on. There is no need to add any further oil to the baking tray before cooking, because the fats from the bird will be more than enough.roast Chicken

The safest way to make sure that a chicken has been cooked properly is to use a meat thermometer, which, when inserted into the inner thigh near to the thigh bone, should read at least 165 degrees F (74 degrees C).

When you remove the chicken from the oven, cover it loosely with foil and leave to rest for ten minutes. That will allow the juices to sink back into the meat and it will make the chicken much more succulent.

There you have it. Delicious roast chicken with hardly any effort at all! Roasting a chicken takes virtually no planning at all and, once you have mastered roasting, you can move on to the delights of casserole chicken, chicken stews, crock pot chicken and more. In the meantime, enjoy your perfectly cooked roast chicken!

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