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Your best tips for a perfect roast chicken?

wow, long thread already!

probably already been said, but as I learned last year: butter on the outside, stuffed with a quartered lemon or two and a bunch of garlic.
 
Spymaster said:
Butter under the breast skin, rub skin with olive oil and sea salt. Stick two halves of lemon and any fresh herbs you fancy inside. And you're not sticking anything "up its arse".......


that's what you think :p



:D
 
I stopped roasting chickens when the market near me began stocking pre-roasted chickens for less than the cost of a raw one. I can get a roast chicken for $3.99.
 
Rub olive oil and salt all over the outside. Mix softened butter with salt, pepper, crushed garlic, lemon zest, dill, and basil. Put under the skin.

Roasting time for however big the chicken is.

Rest for 30 mins.

Enjoy.
 
:( don't think I could ever bring myself to buy a whole cooked chicken, no matter how cheap it is. It makes me sad

I suspect the thing that make the math work on that is that they wait until the raw chicken doesn't sell. Then they cook it and sell it just before it goes off. Beware anything they've put BBQ sauce on.
 
Not sure if mentioned but take a chicken stock cube, and mash up in olive oil with crushed garlic, salt and pepper.

Rub all over the skin of the bird.

Bay leaves, onion, garlic and lemon in the cavity.

Cook in the oven and once cooked, rest for about 40 mins - I usually cover with foil and a couple of tea towels or large towel.

Delish.
 
This thread has inspired me to venture outside and buy a chicken. Not sure if ill be able to get a free range one on the high street though. I shall ask the butcher.
 
Oh shit, the chicken has been out of the oven for half an hour and the spuds aren't ready yet.
How long do you reckon the chook will stay warm for before I have to put it back in the oven?
 
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