4Real Forums: Roasted chicken?

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Our Lady's Loom, Larder, and Laundry
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Topic: Roasted chicken?

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MelissaClaire
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Posted: Oct 06 2009 at 9:56am \| IP Logged

Does anyone have a "no-fail" roasted chicken recipe they can share? (I feel like the times I've made it before it turns out too dry.)

Thanks!

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DominaCaeli
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Posted: Oct 06 2009 at 9:58am \| IP Logged

MelissaClaire wrote:

(I feel like the times I've made it before it turns out too dry.)

Me too! Reading eagerly...

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Maddie
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Posted: Oct 06 2009 at 10:07am \| IP Logged

I smear mine with butter and then just salt and pepper or a garlic salt. The butter is nice in the drippings for the gravy. I just do a 350 oven until done, I never baste.

Hope you get some more ideas.

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stefoodie
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Posted: Oct 06 2009 at 10:09am \| IP Logged

My favorite is a 3-hour one.

Place chicken on baking sheet -- no trussing, no stuffing, no nothing.

Drizzle with olive oil and lemon juice all over, sprinkle with salt and freshly ground pepper.

Roast at 250 degrees for 3 hours. Turn once halfway through cooking time, more if you enjoy that kind of thing

. Add vegetables the last 15 minutes if you like, turning the heat up to 350 degrees.

I sometimes vary the flavorings, another favorite here is sesame oil-honey-soy sauce-lime-pepper, though I first roast the chicken plain, THEN pour in the mixed up "sauce" the last half hour, and baste-baste-baste every 10 minutes. OR marinate it overnight, then roast.

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Paula in MN
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Posted: Oct 06 2009 at 10:13am \| IP Logged

That sounds good! Lately I've been doing rotisserie chicken in the slow cooker, which my dh likes better than my roasted chicken. I'll have to give Stef's a try!

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JodieLyn
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Posted: Oct 06 2009 at 10:15am \| IP Logged

You may just be cooking it too long, not wrong.

Use a meat thermometer and keep an eye on the internal temp to know when it's cooked before it's as dry as a bone.

I just used salt and paper and thyme and sage on some I did.. but used the meat thermometer to tell when it was cooked and it came out great.. open roaster, no basting or nothing.

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motherly loving
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Posted: Oct 06 2009 at 10:25am \| IP Logged

Would anyone share their whole chicken in the crock pot recipe? I have never tried that and think it would be easier for prep, cooking and clean-up. Thanks.

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Paula in MN
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Posted: Oct 06 2009 at 10:28am \| IP Logged

motherly loving wrote:

Would anyone share their whole chicken in the crock pot recipe? I have never tried that and think it would be easier for prep, cooking and clean-up. Thanks.

Make 4 or 5 loose balls of aluminum foil and place in bottom of slow cooker.

Clean chicken inside and out. Lightly coat with olive oil.

Sprinkle inside and out with salt (or any seasonings you like)

Place chicken back-side down in slow cooker (on top of foil).

Cook on high 4-6 hours.

You don't need to add water at all. My family LOVES this.

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*Lindsey*
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Posted: Oct 06 2009 at 3:27pm \| IP Logged

This is our favorite:

Juicy Roasted Chicken

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CrunchyMom
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Posted: Oct 06 2009 at 3:43pm \| IP Logged

You can put the chicken in teh crockpont on cut up lemons, too. That is yummy and easy. Won't dry out the bird, but you don't get that crispy skin either.

For regular roasting, I usually half a lemon (or lime or orange if that's what I have) and put it in the cavity along with salt and pepper and herbs. The moisture from the lemon helps.

I don't usually truss the bird, but I cook at a lower temp (275ish, I can't say for sure because I often roast chickens on the grill) for the first hour or so breast down and then flip it and turn the temp up (350ish) for the last half hour or so.

I think you would cook at the lower temp for longer for a bigger bird vs. a smaller one. I find that keeping the breast side down for the first half helps keep the breast meat from drying out and flipping it means I still get that crispy skin I love to eat.

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doris
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Posted: Oct 06 2009 at 4:21pm \| IP Logged

I cook it with an onion and half a lemon inside; smear with olive oil and cover with foil (shiny side in). Baste occasionally. Take the foil off for the last half hour of cooking. I cook at 180 degrees C (just looking that up....) that's 356 degrees F to be precise!

Obviously time varies according to size. Never fails, though.

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TracyFD
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Posted: Oct 08 2009 at 8:32am \| IP Logged

Paula, making your recipe today! What is the function of the crumpled foil?

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stellamaris
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Posted: Oct 08 2009 at 9:43am \| IP Logged

stefoodie wrote:

Roast at 250 degrees for 3 hours. Turn once halfway through cooking time, more if you enjoy that kind of thing

.

I sometimes vary the flavorings, another favorite here is sesame oil-honey-soy sauce-lime-pepper, though I first roast the chicken plain, THEN pour in the mixed up "sauce" the last half hour, and baste-baste-baste every 10 minutes. OR marinate it overnight, then roast.

We homeschooling moms need to get our jollies somewhere, I guess!

Seems like this belongs on the "would you think less of me?" thread, though, Stef!

Your lime basting sauce sounds delicious! I'm going to try that one! One of my favorite flavorings here is a marinade made of equal parts of lemon juice and Italian dressing, with a dash of Worchestshire (sp?) sauce and Tabasco. It's kind of piquant and very yummy and easy. I just baste it on a the beginning of roasting and then maybe once or twice more as the chicken cooks.

Long, slow cooking is the key to tender chicken.

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Paula in MN
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Posted: Oct 12 2009 at 7:15am \| IP Logged

TracyFD wrote:

Paula, making your recipe today! What is the function of the crumpled foil?

Hope it turned out for you Tracy. The foil keeps the chicken off the bottom of the slow-cooker!

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TracyFD
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Posted: Oct 12 2009 at 8:51am \| IP Logged

Last time I bought local chickens they were 7+ pounds so the foil didn't fit!

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Paula in MN
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Posted: Oct 12 2009 at 9:03am \| IP Logged

What size is your slow-cooker? I don't make very large tinfoil balls, just enough to get the chicken off the bottom.

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Paula
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