COOKING A ROAST CHICKEN RECIPES
BUTTERMILK-BRINED ROAST CHICKEN RECIPE - NYT COOKING
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.
Provided by Samin Nosrat
Total Time 13 hours 45 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
- Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
- Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that’s not essential.
- Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
- Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher’s twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
- Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
- After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
- Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.
Nutrition Facts : @context http//schema.org, Calories 671, UnsaturatedFatContent 28 grams, CarbohydrateContent 6 grams, FatContent 45 grams, ProteinContent 58 grams, SaturatedFatContent 13 grams, SodiumContent 1274 milligrams, SugarContent 6 grams, TransFatContent 0 grams
JACQUES PEPIN’S BASIC ROAST CHICKEN RECIPE - NYT COOKING
Changing a meal’s status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it “poulet roti” will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
Provided by Jacques Pepin
Total Time 55 minutes
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
- Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
Nutrition Facts : @context http//schema.org, Calories 583, UnsaturatedFatContent 26 grams, CarbohydrateContent 1 gram, FatContent 41 grams, FiberContent 0 grams, ProteinContent 50 grams, SaturatedFatContent 12 grams, SodiumContent 926 milligrams, SugarContent 0 grams, TransFatContent 0 grams
More about "cooking a roast chicken recipes"
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
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CLASSIC ROAST CHICKEN RECIPE | MYRECIPES
A classic roasted chicken served with greens and your favorite side makes a delicious and easy dinner that never goes out of style. Be prepared to turn on your vent; the high-heat finishing may generate some smoke.Roast chicken is juiciest and tastiest when it’s cooked to an internal temperature of 165°. To get an accurate reading, place your meat thermometer in the thickest part of the chicken or in between the breast and the thigh. Let the chicken rest for at least 10 minutes before serving—this locks in moisture and ensure perfectly juicy meat.
From myrecipes.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 278 calories per serving
From myrecipes.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 278 calories per serving
- Bake at 350° for 45 minutes. Increase oven temperature to 450° (do not remove chicken); bake at 450° for 15 minutes or until a thermometer inserted in meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.
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STUPID SIMPLE ROAST CHICKEN RECIPE | ALLRECIPES
This is so easy it's stupid.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 25 minutes
Category Whole Chicken
Calories 383.2 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 25 minutes
Category Whole Chicken
Calories 383.2 calories per serving
- Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.
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ROAST CHICKEN RECIPE - BBC FOOD
Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast.
Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt.
From bbc.co.uk
Reviews 4.3
Calories 270kcal per serving
From bbc.co.uk
Reviews 4.3
Calories 270kcal per serving
- Serve the carved chicken on a large platter and pour the pan juices over the top.
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SLOW COOKER ROAST CHICKEN RECIPE | BBC GOOD FOOD
Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family
From bbcgoodfood.com
Total Time 5 hours 45 minutes
Category Dinner, Main course, Supper
Calories 497 calories per serving
From bbcgoodfood.com
Total Time 5 hours 45 minutes
Category Dinner, Main course, Supper
Calories 497 calories per serving
- There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.
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STUFFED CHICKEN RECIPES - JAMIE OLIVER
Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
- You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
- Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
- Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
- Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.
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ROAST CHICKEN RECIPE - BBC FOOD
Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast.
Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt.
From bbc.co.uk
Reviews 4.3
Calories 270kcal per serving
From bbc.co.uk
Reviews 4.3
Calories 270kcal per serving
- Serve the carved chicken on a large platter and pour the pan juices over the top.
See details
SLOW COOKER ROAST CHICKEN RECIPE | BBC GOOD FOOD
Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family
From bbcgoodfood.com
Total Time 5 hours 45 minutes
Category Dinner, Main course, Supper
Calories 497 calories per serving
From bbcgoodfood.com
Total Time 5 hours 45 minutes
Category Dinner, Main course, Supper
Calories 497 calories per serving
- There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.
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BAREFOOT CONTESSA | PERFECT ROAST CHICKEN | RECIPES
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. Scatter the onion slices around the chicken. Roast the chicken …
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ROAST CHICKEN RECIPES - MARTHA STEWART
Our roast chicken recipes are comfort food at its most elemental. Roasting chicken is a technique every cook needs to master. We have a step-by-step guide to perfect roast chicken and recipes for chicken roasted at high heat, seasoned, stuffed, and seasonal variations so you can roast a chicken …
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57 HEALTHY CHICKEN THIGH RECIPES | COOKING LIGHT
Jan 04, 2019 · A cast-iron skillet will maintain an even heat so the hot drippings don't smoke or scorch. Plan out your moves, like steps in a dance, so you can cook efficiently without losing focus. Prep vegetables while the oven preheats, sear chicken while the potatoes roast, and make the sauce just as the chicken …
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JULIA'S FAVORITE ROAST CHICKEN RECIPE - FOOD & WINE
Roast chicken for about 1 hour and 15 minutes. After 15 minutes, brush chicken with the remaining 1/2 tablespoon butter. Scatter sliced onion and carrot all around.
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20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
Feb 26, 2020 · Got leftover roast chicken? We've got you covered. From simple soups (like this classic Roasted Chicken Noodle and this healthy Chicken Soup with Kale, Ginger, and Sumac, which was designed with leftovers in mind) to picnic-perfect pasta salads (we love this vibrant Spring Pea and Pasta Salad with Chicken and Asparagus), these roasted chicken recipes …
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HERE'S WHY COOKING CHICKEN IN MILK IS A SMART KITCHEN TRICK
Jan 24, 2019 · Balsamic Roast Chicken As far as roast chicken ideas go, this recipe is one of our favorites. When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant Sunday-special roast chicken…
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ROAST CHICKEN RECIPES - MARTHA STEWART
Our roast chicken recipes are comfort food at its most elemental. Roasting chicken is a technique every cook needs to master. We have a step-by-step guide to perfect roast chicken and recipes for chicken roasted at high heat, seasoned, stuffed, and seasonal variations so you can roast a chicken …
From marthastewart.com
From marthastewart.com
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57 HEALTHY CHICKEN THIGH RECIPES | COOKING LIGHT
Jan 04, 2019 · A cast-iron skillet will maintain an even heat so the hot drippings don't smoke or scorch. Plan out your moves, like steps in a dance, so you can cook efficiently without losing focus. Prep vegetables while the oven preheats, sear chicken while the potatoes roast, and make the sauce just as the chicken …
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CLASSIC ROAST CHICKEN RECIPE | MYRECIPES
This was a good roast chicken recipe. I love the idea of prepping a dish, walking away, and having dinner ready for you when the timer beeps. The chicken took almost 30 extra minutes than stated. I started with a larger bird (5+ lbs.), and increased the cooking …
From myrecipes.com
From myrecipes.com
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JULIA'S FAVORITE ROAST CHICKEN RECIPE - FOOD & WINE
Roast chicken for about 1 hour and 15 minutes. After 15 minutes, brush chicken with the remaining 1/2 tablespoon butter. Scatter sliced onion and carrot all around.
From foodandwine.com
From foodandwine.com
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20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
Feb 26, 2020 · Got leftover roast chicken? We've got you covered. From simple soups (like this classic Roasted Chicken Noodle and this healthy Chicken Soup with Kale, Ginger, and Sumac, which was designed with leftovers in mind) to picnic-perfect pasta salads (we love this vibrant Spring Pea and Pasta Salad with Chicken and Asparagus), these roasted chicken recipes …
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ROAST CHICKEN AND VEGETABLES RECIPE | ALLRECIPES
Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a …
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ROAST CHICKEN - RECIPETIN EATS
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ROAST CHICKEN AND VEGETABLES RECIPE | ALLRECIPES
Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a …
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SIMPLE SLOW ROAST CHICKEN RECIPE | ALLRECIPES
It deserves 5 stars because of the moisture of the chicken flesh - between the slow cooking and the wine, there was not a dry spot in the chicken, even in the breast. I'd like to try to find a way next time to have the sauce flavors penetrate the chicken …
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May 16, 2019 · The chicken is then dipped into this fragrant condiment and eaten with rice on the side. Steamed, roasted, or grilled chicken also will work. Here, shredded rotisserie chicken breast makes this a quick and easy dish. You can also drizzle some of the dip over the chicken …
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PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE - ONCE UPON ...
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