perfect roast chicken

[Anonymous]

I know the basics, but mine usually comes out dry and not flavorful. Please share your tips for how you make a perfectly roasted chicken (assume a 5ish lb roaster). Including tips like, what kind of pan you use? do you truss the chicken? what do you stuff in the cavity? what do you season the exterior with? do you pre-brine, and if so wet or dry? so on Thanks!

[Anonymous]

No stuffing
No brining
I use a casserole dish
I do a simple rub - olive oil, garlic, rosemary, paprika, salt & paper
425 for roughly 90 minutes

[Anonymous]

Spatchcock / butterfly it - helps keep the white meat from overcooking before the thighs are done.

Stuff a compound garlic & herb butter under the skin. The flavor will soak into the meat as the butter melts, not run off the skin.

Then sprinkle salt & pepper on the dry skin.

Lay it flat on a raised roasting tray. I line the lower part of the tray with foil for easier clean up.

425 until a meat thermometer says it's done.

[Anonymous]

$4.99 at Sam’s Club or Costco

[Anonymous]

Anonymous wrote:$4.99 at Sam’s Club or Costco

This!

[Anonymous]

My husband makes a perfectly roasted chicken. He puts oil and salt on the skin, and use boxed stuffing. Roast sealed for 2 hours at 350, then lift the top and roast for another 30 minutes at 400 for crispy skin. If I want extra crispy skin, I ask him to broil it for 10-15 minutes and check to make sure it is not burning. It is better than any roast chicken I have had so far, including restaurants.

[Anonymous]

Make sure you let it rest after taking from the oven before slicing. If you slice right away, the juices run right out.

[Anonymous]

I use a Le Creuset roasting pan. I do tie the chicken legs.

I use this recipe and let it sit for 20 minutes to let it get juicy.

https://www.foodnetwork.com/recipes/ina-garten/lemon-and-garlic-roast-chicken-recipe-1943298

[Anonymous]

Find Thomas Keller's recipe--kosher salted. 450 for 20 minutes then 400 until 160-165 in the deepest part of the breast (and resting brings it to 165). I use this when spatchcocking too and it turns out splendidly. I use the organic Bell/Evans chickens from Whole Foods.

[Anonymous]

Lots of butter. I make this one and it comes out amazing:
https://www.bonappetit.com/recipe/no-fail-roast-chicken-with-lemon-and-garlic

[Anonymous]

Anonymous wrote:$4.99 at Sam’s Club or Costco

Yuck. Pumped full of antibacs, crammed into cages, and then soaked in water with bleach. Hard pass. We only eat organic, pasture raised chickens from a local farm not far from where we live in Arlington.

[Anonymous]

Agree with the spatchcocked approach. I take out the backbone and salt all sides liberally and then leave uncovered in the fridge for anywhere from 5hrs to overnight. Uncovered may feel weird but it makes for very crispy skin.

Then roast at 400 on a bed of carrots and onions.

[Anonymous]

What's a farm close to Arlington?

[Anonymous]

Olive oil, salt, pepper, garlic rub. Roast breast side down at 450 for 45, flip to breast side up for at least 20 minutes until it reaches safe temperature

[Anonymous]

Anonymous wrote:

Anonymous wrote:$4.99 at Sam’s Club or Costco

Yuck. Pumped full of antibacs, crammed into cages, and then soaked in water with bleach. Hard pass. We only eat organic, pasture raised chickens from a local farm not far from where we live in Arlington.

Yeah but it tastes better than your chicken. Ha-