Food how do i roast a chicken?
- Thread starter amy45888
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Do you like it plain?
Or did you have something more exotic in mind?
I usually put mine in the oven, loosely covered in tin foil, for an hour and a half (ish) on gas mark 7, then i take the foil off, baste the chicken with its own juices and let it cook for another hour on gas mark 5-6 (Depending on size of chicken)
That way, the skin always comes out crispy
Use the fats from the chicken to make up your gravy too...if stuffing, allow an extra 20 mins of cooking time
Or did you have something more exotic in mind?
I usually put mine in the oven, loosely covered in tin foil, for an hour and a half (ish) on gas mark 7, then i take the foil off, baste the chicken with its own juices and let it cook for another hour on gas mark 5-6 (Depending on size of chicken)
That way, the skin always comes out crispy
Use the fats from the chicken to make up your gravy too...if stuffing, allow an extra 20 mins of cooking time
This is my favorite from the Barefoot Contessa. It is fab! I leave off the bacon
Lemon and Garlic Roast Chicken Copyright, 2004, Ina Garten, All Rights Reserved Show: Barefoot Contessa Episode: Chicken Story This recipe is available for a limited time only. Why?
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stockPreheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
Lemon and Garlic Roast Chicken Copyright, 2004, Ina Garten, All Rights Reserved Show: Barefoot Contessa Episode: Chicken Story This recipe is available for a limited time only. Why?
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stockPreheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
I rinse the chicken, pat dry and rub olive oil all over. I stuff the cavity with lemon, several garlic cloves, peeled, and fresh herbs if I have them-like rosemary. I then generously salt and pepper it all over. Lay it on a rack in a pan and bake 350 for about an hour and a half.
Another way is to put directly in a pan, season it like above, and add baby potatoes and veggies like bell peppers or carrots, celery, leeks- I toss those first in a lttle olive oil too. Turn veggies at least once during cooking.
Another way is to put directly in a pan, season it like above, and add baby potatoes and veggies like bell peppers or carrots, celery, leeks- I toss those first in a lttle olive oil too. Turn veggies at least once during cooking.
This is my favorite from the Barefoot Contessa. It is fab! I leave off the bacon
Lemon and Garlic Roast Chicken Copyright, 2004, Ina Garten, All Rights Reserved Show: Barefoot Contessa Episode: Chicken Story This recipe is available for a limited time only. Why?
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stockPreheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
I just made your recipe suggestion for dinner tonight and it was DELICIOUS! Thanks!