Roasting a Chicken - Update in org. post

Ok, so I have a 2lb'ish defrosted bird in the fridge waiting to be cooked.

Here's my dilemma, all the recipes I find that sound awesome require me stuffing stuff either in the skin or the "cavity" and the thought is freaking me out.

Enlighten me, how bad is it? And please feel free to share your favorite recipe.

Update: I will never attempt that again. Apparently, I didn't put said bird in deep enough dish therefore splattered all over my oven and sent my smoke detectors wailing.

I now have a migraine and still no done bird.

On top of the fact there was actually a FEATHER still in the bird!

Well, everything is a learning experience.

Message edited 10/29/2007 7:56:22 PM.

Re: Roasting a Chicken

Message edited 11/13/2011 2:35:13 PM.

Re: Roasting a Chicken

The cavity is pretty big, just chuck a lemon in and dump in some spices. You dont need to stuff your hand down there.

Re: Roasting a Chicken

I rinse the bird..
salt it
pepper it
garlic powder it
onion powder it
paprika it
parlsey it

stick it in the oven at 400 and poke it around 45 minutes to see when the juices run clear.

I never stuff it.

Re: Roasting a Chicken

It's really not bad. You DO want to make sure that there's nothing in the cavity (sometimes there's a plastic baggie with the liver, etc. inside - you don't want to roast that!). Just pull it out & toss it if it's there, and put a lemon half & a couple of cloves of garlic in there.

Re: Roasting a Chicken

It's not bad at all.. but if you can't handle slipping seasoning under the skin I think you should just salt and rinse the cavity and put pieces of orange, lemon, onion, rosemary and thyme in the cavity. Then sprinkle salt, pepper and garlic on the top. Add a little paprika for color and pop her in the oven!

Re: Roasting a Chicken

DH loves roast chicken and it freaks me out. i hold it up by the wings and all i can do is imagine its little had that USED to be attached!!! it weirds me out...and so does the feel of it!

first time i had to cook a whole chicken, i was literally standing in the kitchen screaming at the chicken cause i was so grossed out.

ps - dont forget to take out the little baggy inside. i forgot the first time...pretty funny story!

Re: Roasting a Chicken

All I do is make some slices in it, rub it with a store bought chicken rub and throw it in the Ron Popeill SET IT AND FORGET IT rotisserie and it comes out GREAT.

Re: Roasting a Chicken

I take the bag that has the liver/neck, etc out of the center of the chicken. From there, I place cut up onion and celery and place it inside the cavity. It adds flavor to the meat as it cooks. Then, on the bird itself, I place slices of butter all around. I place it in the roasting bag in the roasting pan and place it in the oven to cook.

Re: Roasting a Chicken

Re: Roasting a Chicken

How long does a 2lb bird usually take and do I have to baste it? I don't think I have a baster.

Re: Roasting a Chicken

no need to baste..should be about 45 minutes but does it have a pop up thingy?You sure that's a 2 lb bird? That's small.

Message edited 10/29/2007 4:18:54 PM.

Re: Roasting a Chicken

Re: Roasting a Chicken

Message edited 10/29/2007 4:22:14 PM.

Re: Roasting a Chicken

Re: Roasting a Chicken

see if it has a pop up thingy...it should.

I also agree, if you have a thermometer, stick that in after about 30 minutes. Insert it into the breast meat, not touching any bone.

Message edited 10/29/2007 4:40:16 PM.

Re: Roasting a Chicken

I cook it about 20 min after the pop up thing appears. As far as the cavity I wash my hands alot when preparing roasted chicken, but its good to put something in there so the chicken is not dry. I put in cloves of garlic, carrots, celery and big pieces of onion. I also season the cavity as well.

Re: Roasting a Chicken

Re: Roasting a Chicken

it will say on the thermometer, but I would say about 165-170 degrees. Don't cut it right after you take it out or all the juices will flow out and dry out your chicken. Let it rest for about 15-20 minutes before you slice it up.

Re: Roasting a Chicken

Re: Roasting a Chicken

definitely take it out of the oven when a meat thermometer registers 165 (don't press it against bone, make sure it's just in the meat)

Then, press foil gently over it, and let it sit about another 10-15 min. The juices will redistribute within the meat, and the meat will continue to cook from the residual heat...

when cutting the chicken, first cut off the legs and wings (you can shimmy a thin knife in the hip and shoulder joints, and the leg/wing will come off easily).

then look at the remaining breast. The meat is over the rib cage, which is sort of cone-shaped. In the center of the breast, there's a bone that petrudes upwards, seperating the breasts.

Angle your knife (preferably serrated knife) on roughly a 30 degree angle, and cut from the center of the bird - right next to that center bone, and cut down and outwards... towards the sides. You'll be making roughly 1/4 inch thick slices of breast meat.

hope thie helps

Re: Roasting a Chicken

For the future... there is some awesome recipes for roasted chicken recently in the recipe thread. Even the emeril one!

Re: Roasting a Chicken - Update in org. post

Message edited 11/14/2011 8:25:15 PM.

Re: Roasting a Chicken - Update in org. post

Re: Roasting a Chicken - Update in org. post

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