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Old 01-15-2019, 03:58 PM   #1
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Roast chicken

Iím sure there are a dozen threads about roast chicken, but Iím just too frigginí lazy to do a search right now. Please forgive me!

Iím thinking of roasting a chicken for dinner tonight. I havenít roasted any kind of bird since I made Thanksgiving dinner for my MIL in Ď17.

Iíll spatchcock the chicken and set it on a bed of seasoned potatoes and carrots in my large cast iron skillet. Iíd like to season it with some compound butter under the skin, as neither Mark nor I like chicken skin.

As I said, itís been quite a while since Iíve done this, so any advice yíall might have to give would be much appreciated. I donít need any recipes, just some tips or hints.

Thanks so much!

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Old 01-15-2019, 04:51 PM   #2
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Since you are roasting it over spuds and carrots, I would roast it whole. I only use spatchcocking for grilling.

Also, since you won't be eating the skin, I would roast it breast side down so the juices will flow down from the darker meat to the white.
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Old 01-15-2019, 05:34 PM   #3
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Spatchcocking reduces the cooking time and helps chicken cook more evenly, so it's a good option. I would make a compound butter with sage, thyme, roasted garlic and lemon zest. I'm not a fan of raw garlic, which is why I said roasted - if you and Mark like raw garlic, go for that. If you have an instant-read thermometer, check the thighs to make sure it's done.
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Old 01-15-2019, 08:24 PM   #4
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JJ, I'm sure that you and Mark have already finished dinner and it was wonderful.
I am late, yet again, to the discussion but I just say a post on, I can't remember where or from what food "expert", but it was about Roasting whole Chickens.

1) buy air chilled vs. water chilled yard birds
2) dry the chicken very well, inside as well as outside
3) take a toothpick and poke 30 or more holes everywhere on the skin
4)S&P very liberally, that's it
5) refrigerate for 8 hours, uncovered
6) preheat the oven to 450⁰ and roast for 1 hour

I plan on trying this method very soon!
We LOVE roast Chicken!
But then, ya know, I read somewhere you just can't beat Costco Rotisserie Chickens for what? less than $5USD ...
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Old 01-15-2019, 09:18 PM   #5
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Quote:
Originally Posted by buckytom View Post
Since you are roasting it over spuds and carrots, I would roast it whole. I only use spatchcocking for grilling.

Also, since you won't be eating the skin, I would roast it breast side down so the juices will flow down from the darker meat to the white.
Thanks BT. I think I’ll stick with spatchcocked for tonight, simply because it roasts faster. It’s already nearly 7:30pm here and I haven’t even started!
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Old 01-15-2019, 09:20 PM   #6
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Quote:
Originally Posted by GotGarlic View Post
Spatchcocking reduces the cooking time and helps chicken cook more evenly, so it's a good option. I would make a compound butter with sage, thyme, roasted garlic and lemon zest. I'm not a fan of raw garlic, which is why I said roasted - if you and Mark like raw garlic, go for that. If you have an instant-read thermometer, check the thighs to make sure it's done.
I love roasted garlic, but since it’s almost 7:30pm here and I haven’t started yet, I’ll go with the raw garlic.
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Old 01-15-2019, 09:24 PM   #7
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Quote:
Originally Posted by Kaneohegirlinaz View Post
JJ, I'm sure that you and Mark have already finished dinner and it was wonderful.
I am late, yet again, to the discussion but I just say a post on, I can't remember where or from what food "expert", but it was about Roasting whole Chickens.

1) buy air chilled vs. water chilled yard birds
2) dry the chicken very well, inside as well as outside
3) take a toothpick and poke 30 or more holes everywhere on the skin
4)S&P very liberally, that's it
5) refrigerate for 8 hours, uncovered
6) preheat the oven to 450⁰ and roast for 1 hour

I plan on trying this method very soon!
We LOVE roast Chicken!
But then, ya know, I read somewhere you just can't beat Costco Rotisserie Chickens for what? less than $5USD ...
Thanks KG, and it’s very good to have you back! Unfortunately for me, it’s just gonna be a regular old supermarket chicken tonight.

Smith’s does have rotisserie chicken for about six bucks, but the last time I got it, we were disappointed. It was very dry and stringy! I currently don’t have a Costco membership; even if I did, it’s far enough away that it’d take planning to go there!
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Old 01-23-2019, 09:36 AM   #8
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I'm a few days late to this... but I roast chicken often. I've done it whole, spatchcocked, and cut up. I've never done like this with the veggies. Usually if I want roasted veggies whit it, they get cooked in a separate pan. I often baste the bird a couple of times while cooking, usually with melted butter with whatever herb or spices I select for that day mixed in. That gives a nice crispy skin, which I DO like.

My preferred method is just tie the legs together and tuck the wing tips underneath. Then I pre-baste with the melted butter and herbs (often just thyme, rosemary, and marjoram). Roast at 350-375 until thighs and breast are done, usually between 1 and 1.5 hours. I first started using this preparation for cornish hens.

Another flavor idea is to stuff a couple of quartered lemons in the cavity and maybe a couple of slices under the skin close to the breastbone, then just season with salt and pepper.
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Old 01-23-2019, 10:58 AM   #9
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Isn't 450į kinda hot? Seems it would brown to quickly.
I know this has been discussed many times over.
But 350į for the same time crisps the skin and fully cooks the chicken. I have one thawing right now and the reason I clicked on this thread.
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Old 01-23-2019, 11:47 AM   #10
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Just to weigh in with my opinion on roasting chicken, I'll never again do a reclining chicken. Maybe others get good results, but I don't. My chickens are all roasted standing at attention on a vertical rack, with or without a beer, wine or other liquid container inside. I roast it hot (400 degrees) for brown crispy skin all over for about an hour for a 5lb. chicken. It roasts perfectly evenly with this method.
There are many choices for these roasting racks.
Check this out...
How to Make the Best Roast Chicken in the World, Really | Cook's Gazette
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