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How do YOU roast a chicken?

We are having roast chicken tonight and I'm wondering how other Chowhounds roast theirs. It has been a long time since I've done one in my oven. I usually do them on my grill rotisserie but it is too cold here for that.

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      1. Cut in half, brine for about 30 minutes, pat dry and cover lightly with a rub like curry or five spice. Baste with lemon or lime while it roasts. In a separate roasting pan cook fennel, onions, potatoes.

        Save bones and neck for soup, skin and gizzards for dog.

        1. Chop up a bunch of french bread, toss with melted butter, lemon juice, and fresh herbs. Add some minced garlic and shallots, season to taste, and stuff the mixture into the cavity. Truss.

          Rub minced fresh herbs under the skin, pat skin dry, then brush with melted butter and add some salt and pepper. Add to roasting pan with whatever veggies are in season.

          I like to start at 425 for 20 minutes to get a good crispy skin, then bring back down to 350 and cook until it's done. Serve with the vegetables and stuffing, and possibly a side salad.

          1 Reply
          1. re: caseyjo

            I do mine pretty much like caseyjo, but the day before, I wash the bird well, thoroughly pat dry, inside and out, salt, and leave it nekkid in the fridge overnight to dry out, then proceed with stuffing (optional, but must toss the aromatics in somewhere, so why not stuffing?), then the high heat, low heat.

          2. Pat dry and rub with melted butter. Sprinkle generously with sea salt and place on vertical roaster with vermouth, sage and chopped garlic in the infuser. Roast at 425 until done - usually around 1 hour for a 3 1/2 lb bird.

            8 Replies
            1. re: CDouglas

              Ditto on the vertical roaster. If you dont own one, do the beer can method so you have the uprigt stability. I have yet to have a vertically roasted chicken turn out poorly. I don't have a standard way of spicing.

              1. re: CanadaGirl

                Hate to sound so dumb, but with the "beer can method," is the can full or can hubby drink the beer and I get the empty can for the chicken?

                1. re: pine time

                  You need the can at least 1/2 full so it will hold up the chicken. But, you could give hubby the beer and refill the can partially with water or broth, which you could then use to make a gravy. The beer doesn't really do much, it's the vertical idea that really matters.

                  1. re: CanadaGirl

                    Thanks. I once heard someone say that the beer "vaporizes" and flavors the chicken, which is the last thing I'd want, given that I can't stand beer.

                    1. re: pine time

                      Any liquid in the can will steam and keep the meat moist while providing flavor. Wine, juice, beer, broth, whatever you like. My only suggestion is to plug the neck hole with a small wad of tin foil to keep the steam IN the bird. Makes a big difference.

                2. re: CanadaGirl

                  I don't like the idea of a painted can being in contact with my food while cooking. Maybe it is nothing but I still don't like it. People will reply things like the temp is not hot enough for a prolonged period of time or there are no studies indicating potential harm blah blah blah. Doesn't feel right.

                  Anyway I do have a vertical roaster that I use on the BBQ. Love it.

                3. re: CDouglas

                  I use a vertical roaster for chickens and smaller ones for game hens. I rub with olive oil before the sea salt. Sometimes I brine with Asian spices or put five-spice on the skin.

                  1. re: CDouglas

                    Vertical roasters are cheap and effective in getting the chicken skin to turn golden and crisp all around. I make a "paste" of butter, kosher salt, ground pepper, and herbes de Provence and rub it all over the chicken and under the skin in the breasts and thighs. I bake it for 50 min on a 325 degree oven, then pour some water on the sheet pan and bake for another 20 min on 500 degrees. It comes out perfect every time.