Author Topic: Roasted chicken
Gaevren 
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Subject: Roasted chicken
I'll admit it- I picked up Julia Child's "The art of French Cooking" (volumes 1 and 2!). I make edible food but very few things that I'd really consider wonderful. I'd heard (mostly because of the recent movie) about how good these books were so I figured I'd pick them up.

Yesterday I made roast chicken and I followed all of the instructions to the letter. Well, except for two things. I didn't have the right equipment to truss the birds (but that wouldn't affect the taste) and I forgot to salt them when turning them, but otherwise I followed the instructions precisely!

It involved salting the cavity of the chicken and then rubbing the inside with butter, and then rubbing the outside with butter (after drying off the chicken). They are placed in a roasting pan at 425 for 15 minutes to brown (you have to turn it onto it's side after 5 minutes, and then onto its other side for the last 5 minutes too!) and then heat is reduced to 350 and you start basting with a mix of veg. oil and melted butter.

And you baste. And baste. And baste. Did I mention basting? You do this at 10 minute intervals until the chicken is done. It took a little longer than it might have otherwise because I'm sort of a noob at this so I think I had the oven door open too long at times.

But this is how they turned out after nearly 2 hours of roasting:




They were absolutely delicious love And they had the crispiest, goldenest skin.

And today if I can get ahold of my sister, I'm going to make chicken noodle soup with the leftovers. She has this really lovely recipe that uses what's left over from roast chicken to make it and it's so wonderful. I can't wait!

 

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Ah-Schoo 
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Subject: Roasted chicken

All that basting, it's like deep frying it in butter. No wonder it was good. happy

 

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Gaevren 
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Subject: Roasted chicken
Yeah I realized that before I went into it, but boy it was still good! grin

 

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-Foxy- 
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Subject: Roasted chicken
yeah, fine, do all this good cooking stuff AFTER you move away, uh huh! not_talking

 

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pkhere 
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Subject: Roasted chicken
Looks delicious!

I love roasted chicken.

 

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Lokkie_the_Fierce 
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Subject: Roasted chicken
Chicken with the skin?

sick


I used to spend a lot of effort in making roast chicken ... until I found the food baggies.

Put the chicken in it, a little flour and some veggies, tie it up - viola, easy moist delicious chicken. And no cleanup lol


 

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Gaevren 
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Subject: Roasted chicken
The skin is the best part...just like with turkey love

I've done the bags before and they work ok, but they won't give you that lovely golden brown skin. Of course if you don't like that there's nothing more to be said hehe.

 

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BluSkye 
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Subject: Roasted chicken
Lokkie_the_Fierce posted:
Chicken with the skin?

sick


I used to spend a lot of effort in making roast chicken ... until I found the food baggies.

Put the chicken in it, a little flour and some veggies, tie it up - viola, easy moist delicious chicken. And no cleanup lol







God bless oven bags!!

 

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pkhere 
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Subject: Roasted chicken
Gaevren posted:
The skin is the best part...just like with turkey love

I've done the bags before and they work ok, but they won't give you that lovely golden brown skin. Of course if you don't like that there's nothing more to be said hehe.


exactly!!!

and a paper bag works better if you like bagged poultry

 

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Gaevren 
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Subject: Roasted chicken
A paper bag? Really? I've never heard of that before...what is the difference?

 

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Lyli 
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Subject: Roasted chicken
I am kinda shocked because I've never looked at a recipe to roast a chicken, and that's the same way I've ALWAYS made them. I also ALWAYS use a meat thermometer, which means my chickens are never dried out and those bags are a waste of money imo happy

PS - The skin is amazing and crispy, don't knock it Lokkie!

 

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pkhere 
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Subject: Roasted chicken
Gaevren posted:
A paper bag? Really? I've never heard of that before...what is the difference?


crispy skin, and golden brown, no basting

http://www.greatpartyrecipes.com/how-to-cook-a-turkey.html

 

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Ah-Schoo 
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Subject: Roasted chicken

My mother wraps then in foil and cooks on a higher heat, then uncovers them for the last bit to brown them. They always come out nice and moist and they're cooked quicker. Especially useful when doing a large turkey.

Now my wife does it that way too. Yaay. happy

 

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Gaevren 
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Subject: Roasted chicken
how high is the heat?

 

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Lokkie_the_Fierce 
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Subject: Roasted chicken
Lyli posted:
PS - The skin is amazing and crispy, don't knock it Lokkie!


Growing up, we never had skin (mom was a health nut) - and to this day, the only time I eat chicken skin is the rare occasion we order Popeyes.

 

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Ah-Schoo 
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Subject: Roasted chicken
Gaevren posted:
how high is the heat?
Cooked at 450. The foil has to be folded closed to keep the moisture in.

I'll see if I can dig up a written version of the method. It's real nice not having to get up at 3am to start cooking for turkey dinners though. happy

 

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Gaevren 
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Subject: Roasted chicken
That would be great!

 

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