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5 tips for the perfect roast chicken

What’s better than a roast surrounded by golden potatoes, veggies and flavoursome gravy to bring it all together. And when you manage to carefully load up your fork with a sample of each… Oh goodness the hunger is kicking in.

If someone were to ask us the five dishes that you should master as a home cook, then a great roast would be up there with a classic cake, a great mashed potato and and a tasty go-to salad!

While cooking a chook is relatively simple. There are a few fundamental tips you must know!

Tips for the perfect roast chicken
1. Before cooking pat chicken dry 

For extra crispy skin, pat chicken dry inside and out with a paper towel then leave it in the fridge uncovered overnight.

2. Use simple, good-quality seasoning ingredients

Chicken is one of those meats that takes on many other flavours, such as herbs, garlic and onion, which can be stuffed into the cavity. Before cooking the chicken, rub the breast and legs thickly with softened butter and then sprinkle with a little salt. The butter and salt will help create a crisp, golden skin and taste divine. If you’d rather not use butter, you can coat the bird with olive oil, but the skin won’t be as crispy.

3. Roast chicken on a low oven rack

Placing chicken on a low oven rack is key to a evenly cooked chicken, as it encourages a even distribution of heat through your bird, which means that you won’t have dry sections of meat, with some that are still under.

4. Use a thermometer to test doneness 

A good meat thermometer is a roast’s (and your) best friend. It takes the guess work out of knowing if your chook is cooked. Go and buy yourselves a meat thermometer. A delicious roast will be your reward.  To check if your chook is done, take the thermometer push it right into the thigh, under the thigh bone – where the drumstick and thigh meet. If that place has reached a minimum of 75°C, your chicken is good to go.

5. Rest the meat

Once your chook is cooked, remove it from the roasting pan and place on a chopping board or serving plate breast side down. Cover loosely with foil and leave for a minimum of 15 minutes before carving. Resting your roast chook will allow the moisture and juices to settle, because if you carve it straight away all of the moisture will pool out, and your beautiful roast will end up very dry.

 

Roast chicken recipes 

 

 

 

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

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