How To Roast a Perfect Chicken
- May 19, 2008
- 21,962 Views
Writer
MarionRose
Editor
Daniel Lichtenberg
Director
Kevin Hall
Voice Over Artist
Marci Fine
Music
Edison Music Corp
Everybody loves roast chicken. It’s probably the number one comfort food out there. And you can take comfort in knowing it’s incredibly easy to make.
You Will Need
- A 3- to 4-lb. chicken
- 4 carrots, peeled and cut into large pieces
- 2 white onions, peeled and cut into quarters
- 1 head garlic, cloves peeled
- 1/4 lb. butter, softened
- Salt and pepper
- 1/4 c. olive oil
- 1/2 lemon, cut in quarters
- 8 sprigs of thyme
- A large roasting pan
- A cutting board
- A paring knife
- 3-ft. piece of butcher’s twine
Step 1: Heat your oven
Heat your oven to 450º.
Step 2: Rinse the chicken
Rinse the chicken. Make sure to remove the bag containing the neck & intestines.
Step 3: Make a bed of vegetables
Make a bed of vegetables. Dump the carrots, onions, celery, and garlic onto the bottom of the pan.
Don’t dump the vegetables when you’re done—use them to make a nice sauce.
Step 4: Stuff the chicken with seasoning
Stuff the chicken with seasoning. Insert the garlic, thyme, and lemon into the chicken.
Step 5: Season beneath the skin
Season beneath the skin. Separate the skin and insert butter and thyme.
Step 6: Truss the chicken
Truss the chicken.
Trussing a chicken not only makes it tidier—it cooks more evenly, too.
Step 7: Season the chicken
Season the chicken in the pan. Drizzle olive oil onto the chicken and then sprinkle salt & pepper.
Step 8: Put the chicken in the oven
Put the chicken in the oven. The oven should be set at 450º. If it appears the chicken is getting too much color, you should lower the temperature a bit.
Step 9: Remove the chicken
Remove the chicken after 45 minutes (for a 3 pound chicken). It may take more or less time, depending on the size of the chicken.
Step 10: Check the chicken
Check the chicken. Gently move one of the chicken’s legs. It should feel loose and easy to pull off. You can also use a knife to cut into the leg. Clear juices should drain out of the meat.
A chicken once had its head cut off and survived, headless, for over 18 months.
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Comments (5)
I just want to know the source of the foul fact. Please comment next with more info. I'm guessing who ever let a headless chicken run amuck did'nt see this video! -YUM!!
over 3 years ago by tigerick
It's Mike the Headless Chicken.
over 3 years ago by simplyintricate
So I decided to roast the chicken following this video exactly. First time cook!
He used celery, which wasn't in the ingredient list. (So I didn't add it). I don't know where the juices came from except from inside the chicken. I cooked it for 50 minutes, looked right but it wasn't done. Did I have to flip the chicken?
Here's what I came up with:
http://img128.imageshack.us/img128/7964/roastedchickenck8.jpg
over 3 years ago by simplyintricate
Simplyintricate, i've had the same problem. I have a recipe for baked chicken that called for cooking it for an hour and a half and I have to cook it for over 2 to get it done.
over 3 years ago by GiaMarie
Did you know that once a roasted chicken turned out to be alive after 45 minutes of cooking?
over 2 years ago by vkazemi
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