How to Cook Roast Chicken Baked
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Date: 2020-05-15
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Comments and reviews: 10
Wanda
A suggestion, let the chicken fat begin to spit then sprinkle in about a third of your flour. Mix that and when it is smooth mix in more, stir til smooth, and add the rest slowly. Stir and let the roux bubble and if you want, brown. Then add your liquid. For me this leads to way less time because you get fewer lumps that have to be sternly dealt with. Thanks for the tip about resting the chicken, although it would have required savage dogs to keep my family away from the skin! Resting makes any meat tender and retains the juices whether brined or not. That and cooking until just barely done. The chicken or other meat will finish cooking with the retained heat.
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A suggestion, let the chicken fat begin to spit then sprinkle in about a third of your flour. Mix that and when it is smooth mix in more, stir til smooth, and add the rest slowly. Stir and let the roux bubble and if you want, brown. Then add your liquid. For me this leads to way less time because you get fewer lumps that have to be sternly dealt with. Thanks for the tip about resting the chicken, although it would have required savage dogs to keep my family away from the skin! Resting makes any meat tender and retains the juices whether brined or not. That and cooking until just barely done. The chicken or other meat will finish cooking with the retained heat.
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cris
I really like the way you talk and explain step by step! But it seemed as if you did Not notice (in your first slice of the potato, that there was Still some BLACK Rot along the edges of the rotting potato that you had cut, because it had started to get Rotten! I hope you found it later. I know you're not suppose to eat any of the loaf, if you see even 'one' slice of bread molding, and same is true of many vegs and fruits, cause it means the mold spores are through-out already. Is it safe to just cut the black out of a potato and eat the rest?
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I really like the way you talk and explain step by step! But it seemed as if you did Not notice (in your first slice of the potato, that there was Still some BLACK Rot along the edges of the rotting potato that you had cut, because it had started to get Rotten! I hope you found it later. I know you're not suppose to eat any of the loaf, if you see even 'one' slice of bread molding, and same is true of many vegs and fruits, cause it means the mold spores are through-out already. Is it safe to just cut the black out of a potato and eat the rest?
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Beverly
I found that brining chicken was an extra step I didn t want to take all the time but only on special occasions. Now I brine my chicken all the time with your easy 3 ingredient brine well 4 including the water and my family devours it. I share this recipe all the time and gets great comments on how the chicken comes out. I ve done my brining for only 4 hrs once with great results. Thank you so much for all the time you take to share with us.
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I found that brining chicken was an extra step I didn t want to take all the time but only on special occasions. Now I brine my chicken all the time with your easy 3 ingredient brine well 4 including the water and my family devours it. I share this recipe all the time and gets great comments on how the chicken comes out. I ve done my brining for only 4 hrs once with great results. Thank you so much for all the time you take to share with us.
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Ankita
Thanks a ton for sharing and giving step by step instructions. The brine actually makes a lot of difference. Roasted chicken is something we have started borrowing from other cultures so wasn t much aware of the recipe but thanks to you and your video the meal turned out to be spectacular. THANKS A TON
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Thanks a ton for sharing and giving step by step instructions. The brine actually makes a lot of difference. Roasted chicken is something we have started borrowing from other cultures so wasn t much aware of the recipe but thanks to you and your video the meal turned out to be spectacular. THANKS A TON
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Daniel
Cooked my thanksgiving turkey beautifully this year. It was very convenient to use>>> ur2. pl/1203 and I was happy to not take up half my oven cooking the turkey. It cut down on my total cooking time for thanksgiving. The turkey came out moist and tender. Easy to clean after use.
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Cooked my thanksgiving turkey beautifully this year. It was very convenient to use>>> ur2. pl/1203 and I was happy to not take up half my oven cooking the turkey. It cut down on my total cooking time for thanksgiving. The turkey came out moist and tender. Easy to clean after use.
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Bridgette
I use Barkeeper's Friend to clean my stainless steel cookware. I sprinkle into the vessel, add enough water to make a paste, then use a paper towel to rub into metal. If it's really stuck on I let it set, then follow the above steps. It works like a charm. I hope this helps.
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I use Barkeeper's Friend to clean my stainless steel cookware. I sprinkle into the vessel, add enough water to make a paste, then use a paper towel to rub into metal. If it's really stuck on I let it set, then follow the above steps. It works like a charm. I hope this helps.
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GITLIT
Iknow ppl on the internet can be cruel. But dont apologize about ur pans and ur oven and stuff. The only ones that will troll u and mouth. Are the one that doesnt have crap anyways. Remember ur home is lived in sweety. And all u have to make happy is u and yours knowone else.
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Iknow ppl on the internet can be cruel. But dont apologize about ur pans and ur oven and stuff. The only ones that will troll u and mouth. Are the one that doesnt have crap anyways. Remember ur home is lived in sweety. And all u have to make happy is u and yours knowone else.
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Marion
You know they say that you can't teach old dogs new tricks, but I'm seventy nine years old, and now that my wife of fifty six years is ailing, I have to learn to cook. Thanks to you, and wonderful presentation I'm learning. Keep up the good work. Respectfully Marion Page
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You know they say that you can't teach old dogs new tricks, but I'm seventy nine years old, and now that my wife of fifty six years is ailing, I have to learn to cook. Thanks to you, and wonderful presentation I'm learning. Keep up the good work. Respectfully Marion Page
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Skating
I have never roasted a chicken but it is on my list of cooking goals this year. I have only ever brined a turkey, but I am so curious if this extra step that advantageous (considering chicken is already moist. I will have to give this a try.
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I have never roasted a chicken but it is on my list of cooking goals this year. I have only ever brined a turkey, but I am so curious if this extra step that advantageous (considering chicken is already moist. I will have to give this a try.
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Heaven
The brine really gives the chicken flavour. Yea, I ve added an orange, garlic, ginger to it. But why rinse the chicken after taking it out of brine. If I had to leave chick to cool 30 mins, I d have to fight the family off till we can eat.
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The brine really gives the chicken flavour. Yea, I ve added an orange, garlic, ginger to it. But why rinse the chicken after taking it out of brine. If I had to leave chick to cool 30 mins, I d have to fight the family off till we can eat.
reply
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