Aki's Kitchen - Recipes

Chicken - Whole Roasted

Main Meals

1

A basic recipe that makes succulent chicken. Roasted Potatoes can be made at the same time and served as a side dish.

Ingredients:	Tools & Equipment:
2 1/2 - 3 pound fryer chicken juice of 1 lemon salt and pepper 4 - 5 feet of string 1 small onion, peeled and cut into quarters 1 carrot, peeled and cut into a few pieces 1 celery stalk, cut into a few pieces a few sprigs of parsley 1 bay leave 1 tsp chicken base water	roasting pan, with 3 tall inch sides single bladed knife cutting surface paper towels pastry brush with small bowl foil paper meat thermometer

How:
Prepare vegetables and then set them aside. Remove giblet, neck and any other loose parts from cavity; freeze to use for another recipe or discard. Wash chicken well under cold running water, then pat dry with paper towels.

Note: At this point, place an oven rack on the middle level and set broiler to 475'F. In the meantime prepare the chicken.

Sprinkle 1/2 teaspoon of each, salt & pepper, into the large cavity, and then pour in the lemon juice, if desired. You can also chop the rind and throw it into the cavity as well. Then place chicken to lie on its back and its drumstick's tip facing you. Take one end of the string and tie it around the tail bone. If there's no tail bone, then tie it around to one of the drumstick's tip.

Once tied to the tail bone, tie the left drumstick to the tail bone. Pull the string towards the right wing, (which is left loose) placing the string between the thigh and the breast. Bring the string behind the chicken, securing any loose hanging skin. Bring the string around to the left side of the chicken, pulling it over the left wing and tying it the right drumstick. Tuck the wings' tips under the string that goes between the thigh and the breast.

Broiler Basting: see also Broiler Baste.

Note: This method produces a succulent and well browned chicken. This method can also be used on turkey, any cut of veal, beef, or pork.

Lightly grease a 5 inch circle in the middle of the roasting pan to prevent the chicken from sticking to the pan. Place the chicken on its breast side down on the pan and then brush chicken with oil. Broil chicken for 3 - 5 minutes, or until a slight colour has developed. Repeat 2 more times and then turn chicken over onto its back and repeat in same manner. Spitting and splattering will occur at this stage which is normal.

Set your oven to bake at 400'F. Add in the remaining ingredients: onion, carrot, celery, parsley, bay leave, chicken base and enough water to cover vegetables halfway up. Cover well with foil paper and bake 30 minutes per pound, about 1 1/2 hours minimum suggested baking time. Check pan half way for water level. If pan is dry, then add in a bit of water to prevent burning. To test for doneness, simply insert thermometer into the thickest area in the drumstick, near the thigh joint, but not touching any bone. The internal temperature should read 190'F., or more. If reading registers lower, then cover with foil paper and continue baking and re-testing until temperature reaches 190'F.

Once the chicken has reached an internal temperature of 190'F. remove foil paper and increase oven temperature to 500'F. and baste chicken with a few tablespoons of the accumulated pan drippings. Check every 3 - 4 minutes, for slight colour development. At this stage, it's very easy to burn the chicken that's why it's necessary to keep an eye on things closely. Repeat basting for a few more times until chicken is well browned.

Remove chicken from pan and allow to rest for 10 minutes before removing string and carving it. This allows juices to retract into the bird; otherwise, immediate carving will allow juices to run and chicken to dry out.

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Looking Back at Everything You've Made!
"Broiler Basting" extends the recipe's preparation time by about 20 minutes or so. But, it prevents the chicken from becoming dry and stringy. All types of protein (beef, chicken, tureky, etc.) benefit from being slightly browned, or broiled, before being entirely baked.