That's what it's like when I go to mother's on a sunday - The understanding is both wings, the parsons nose and all the skin are fog on the tyne all mine all mine.
Your best tips for a perfect roast chicken?
- Thread starter kittyP
- Start date
That's what it's like when I go to mother's on a sunday - The understanding is both wings, the parsons nose and all the skin are fog on the tyne all mine all mine.
Cid
Proper break this time
Basically she just took the skin and some of the fat off the outside of the ham and rendered it down before skimming the fat off and reducing it a bit. Once cool it sets into a jelly, you get the same effect with most meat stock - presumably the gelatin.
e2a: being an idiot, you cool it first and the fat sits on top of the jelly, making it easy to take off.
e2a: being an idiot, you cool it first and the fat sits on top of the jelly, making it easy to take off.
Thimble Queen
Called away to another place
kittyP
Pluviophile
Well, at the moment I am sitting in my dressing gown shaking and crying
Wow I can multi task 
I'll pull myself up in a bit and get going.
I think I will put loads of garlic, red onion and lemon up its arse. If I can get over the "ew" factor will put garlic and butter under the skin. Butter also on top of the skin and loads of sea salt and black pepper.
Oh shit we do not have any foil and I don't know if I can actually leave the house today.
Is this gonna be a big problem?
kittyP
Pluviophile
Ah, might this solve the lack of foil issue?
Thimble Queen
Called away to another place
Oh honey... doing the cooking might help distract you... sorry if that doesn't seem helpful but cooking is one of the things that helps me even if I am not feeling like eating...
Re the foil... can you borrow some from downstairs maybe?
Re the foil... can you borrow some from downstairs maybe?
kittyP
Pluviophile
No I totally get what you mean.
I don't think any one is in downstairs.
I think Idumea maybe coming over so I could get her to bring some maybe.
kittyP
Pluviophile
silverfish
Sprinkling glitter on turds
Can of stella, lying on its side, skewer a row of small holes along the can, insert into chicken carefully
rub chook with salt and stuff a bot of butter mixed with salt and pepper up and under the skin
put in oven roast go down pub
Pissed chicken
rub chook with salt and stuff a bot of butter mixed with salt and pepper up and under the skin
put in oven roast go down pub
Pissed chicken
Thimble Queen
Called away to another place
I've never cooked without foil but spirals says its ok upside down without foil. Extra butter and good basting will also help I reckon
kittyP
Pluviophile
kittyP
Pluviophile
Can I use butter please? I love butter
I will out the pan to stop burning.
ETA: Oil the pan obvs, not out
Johnny Vodka
The Abominable Scotsman
Half lemon/garlic/onion/celery/carrot/bay leaf/seasoning/rosemary or thyme up bum.
Mix of grated lemon zest/crushed garlic/rosemary or thyme/seasoning/oil on skin.
You can stick more garlic/onion/celery/carrot/bay leaf/seasoning/rosemary or thyme underneath it and mash it all up when you make the gravy.
Mix of grated lemon zest/crushed garlic/rosemary or thyme/seasoning/oil on skin.
You can stick more garlic/onion/celery/carrot/bay leaf/seasoning/rosemary or thyme underneath it and mash it all up when you make the gravy.
Thimble Queen
Called away to another place
kittyP
Pluviophile
Arse stuffed with lemon, onion and garlic.
Covered in loads of butter salt and pepper.
Oiled pan, upside down for an hour, right way up on 7 for 20.
Some of the breast skin came off in the turning over process but it was fucking delicious.
Breast was really really moist.
Ate it with bread and salad.
Stuffed.
Covered in loads of butter salt and pepper.
Oiled pan, upside down for an hour, right way up on 7 for 20.
Some of the breast skin came off in the turning over process but it was fucking delicious.
Breast was really really moist.
Ate it with bread and salad.
Stuffed.
kittyP
Pluviophile
If you think the bottom is too moist (fnar) just put the chicken on the tray (rack) out of your grill onto the oven tray and it'll be ...well not dry but 'unmoist' all over.
Don't you want it really moist?
DexterTCN
Troy and Abed in the morning
The bottom of the chicken gets soaked in the juices, using the wire rack from the grill tray stops that by holding it above the oven tray...I only use it for duck as I don't 'serve' the bottom of a chicken but for crispy duck I want every bit of the skin crispy iykwim.
And I only use foil if I'm stuffing some stuff up the bum, lemon, orange, thyme, garlic whatever...because I want a sauna effect in there. For a pure roast, no tinfoil. Foil for a herby steam shower.
btw...I said put your oven to the hottest...wtf you coming back for and saying 7, eh? eh?
why you no fucking listen!
And I only use foil if I'm stuffing some stuff up the bum, lemon, orange, thyme, garlic whatever...because I want a sauna effect in there. For a pure roast, no tinfoil. Foil for a herby steam shower.
btw...I said put your oven to the hottest...wtf you coming back for and saying 7, eh? eh?
why you no fucking listen!
kittyP
Pluviophile
The bottom of the chicken gets soaked in the juices, using the wire rack from the grill tray stops that by holding it above the oven tray...I only use it for duck as I don't 'serve' the bottom of a chicken but for crispy duck I want every bit of the skin crispy iykwim.
And I only use foil if I'm stuffing some stuff up the bum, lemon, orange, thyme, garlic whatever...because I want a sauna effect in there. For a pure roast, no tinfoil. Foil for a herby steam shower.
btw...I said put your oven to the hottest...wtf you coming back for and saying 7, eh? eh?
why you no fucking listen!
I don't quite understand what your are on about other than duck and I was cooking a frickin chicken.
DexterTCN
Troy and Abed in the morning
Hey...the chicken was awesome, it will be even better next time when you mess around with it. You understand more than 80% of the population (Would have been 93% but you only turned the oven to 7)
Chickens are cheap, all the ingredients suggested here are cheap. Chicken is fucking bland, if people say you make great, tasty chicken you're on a winner.
Now you have to decide which bread and salad goes best.
(cook it right side up to start so if it fucks up the skin it's on the bottom side and no-one sees)
(Would have been 93% but you only turned the oven to 7)Chickens are cheap, all the ingredients suggested here are cheap. Chicken is fucking bland, if people say you make great, tasty chicken you're on a winner.
Now you have to decide which bread and salad goes best.
(cook it right side up to start so if it fucks up the skin it's on the bottom side and no-one sees)
kittyP
Pluviophile
Hey...the chicken was awesome, it will be even better next time when you mess around with it. You understand more than 80% of the population
Chickens are cheap, all the ingredients suggested here are cheap. Chicken is fucking bland, if people say you make great, tasty chicken you're on a winner.
Now you have to decide which bread and salad goes best.
(cook it right side up to start so if it fucks up the skin it's on the bottom side and no-one sees)
I had no foil so that's why I did the upside down thing.
Chicken is not bland if you cook it properly. It is also not cheap of you are trying to be nice to the animals
I had a rustic French round bread, salad of rocket and something else,and mayo coz I have that on most things.
Roasted Chicken A'la Orange
1 (3 1/2 lb) roasting chicken
1 small sweet onion, sliced
1 bunch parsley, with long stems removed
1/4 cup butter, sliced
1 small orange, peeled and quartered
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup white wine (optional)
1 cup orange juice
Directions:
1
Clean chicken and pat dry.
2
Sprinkle Salt and Pepper into the chicken cavity.
3
Thinly slice garlic lengthwise into long ovals.
4
Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
5
Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
6
To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
7
Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
8
Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
9
Pour sauce over the chicken slices when served.
Read more at: http://www.food.com/recipe/roasted-chicken-ala-orange-113014?oc=linkback
1 (3 1/2 lb) roasting chicken
1 small sweet onion, sliced
1 bunch parsley, with long stems removed
1/4 cup butter, sliced
1 small orange, peeled and quartered
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup white wine (optional)
1 cup orange juice
Directions:
1
Clean chicken and pat dry.
2
Sprinkle Salt and Pepper into the chicken cavity.
3
Thinly slice garlic lengthwise into long ovals.
4
Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
5
Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
6
To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
7
Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
8
Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
9
Pour sauce over the chicken slices when served.
Read more at: http://www.food.com/recipe/roasted-chicken-ala-orange-113014?oc=linkback
purenarcotic
Conveniently Pocket Sized
I don't use foil and it's never been a problem.
