Perfectly cooked chicken has crisp, juicy skin and succulent, tender meat. So, use this step-by-step roast chicken guide to get the most out of your roast.
What you required
Have the following items on hand in your kitchen for expert roasting.
a large mixing bowl for the stuffing ingredients
a wooden spoon for combining the ingredients for the stuffing
unwaxed white kitchen string for trussing the chicken a large roasting pan large enough to fit the chicken with room for vegetables around it, if desired poultry shears or sharp kitchen scissors for cutting the chicken into serving pieces
Top Roasting Chicken Tips
Use these helpful hints to make your roast a success.
Thaw frozen chicken overnight in the refrigerator, never on the kitchen counter or in the sink. To catch any juices, place the chicken in a large dish. Use within 24 hours of thawing.
Use poultry shears or sharp kitchen scissors to easily and safely cut raw or roasted chicken into pieces.
Separate cutting boards and utensils should be used for raw and cooked chicken. After use, thoroughly clean them with hot soapy water.
Remove the crusts from slices of day-old bread to make fresh breadcrumbs for stuffings. Place the ingredients in a food processor and pulse until finely chopped.
Before roasting, stuff the chicken. If you fill it too soon, microorganisms from the fluids of the uncooked chicken may contaminate the stuffing.
Your chicken will become dry if you overcook it. As a general rule, a 1.5 kg entire stuffed chicken cooks in an oven preheated at 180 °C for approximately 30 minutes every 500 g of weight.
Cover the chicken with foil once it has finished cooking. Before carving or chopping into pieces, set aside for 5–10 minutes to rest. The liquids can settle as a result.
How to prepare roasted chicken
A 180°C oven is to be used. Put the chicken on a roasting pan with the breasts facing up. Sprinkle some salt and pepper on the chicken. Cook the chicken as directed by your recipe.
Put a skewer into the thickest portion of the thigh to see if the chicken is done. The chicken is done if the juices flow clear and show no signs of pinkness. Before slicing or cutting the chicken into serving-sized pieces, cover it loosely with foil and let it aside to rest for five to ten minutes.
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