The Most Fool-Proof Roast Chicken Youll Ever Make
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Date: 2019-05-29
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Comments and reviews: 9
Mohammad Harake
I love tasty, but we could have done much better with this. washing the chicken isnt about bacteria. Washing the chicken and cleaning it with lemon and vinegar helps decrease the scent and flavor of the carcass that takes away from the chicken becoming appetizing to the senses. Salt and pepper are essentials, but by far do not do much to WHITE meat alone. there are so many things you can add, my favorite mix is fresh ginger and garlic along with red chilli pepper powder, but other spices, flavorings, and seasonings include cumin, allspice, cinnamon, caraway, cardamom, star anise, cloves, turmeric, bay leaf, onion, saffron, nutmeg, among many other things. Also, please dont poke holes in your chicken. Its like poking holes in a ziploc bag of water- the liquid comes out and youre left with dry meat. if you really care about crispy skin, just put it on 500 or broil for 5 to 10 minutes at the end. Also at 5: 33 theres still a very visible spot of bright red blood on the chicken. Please cook your chicken thoroughly.
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I love tasty, but we could have done much better with this. washing the chicken isnt about bacteria. Washing the chicken and cleaning it with lemon and vinegar helps decrease the scent and flavor of the carcass that takes away from the chicken becoming appetizing to the senses. Salt and pepper are essentials, but by far do not do much to WHITE meat alone. there are so many things you can add, my favorite mix is fresh ginger and garlic along with red chilli pepper powder, but other spices, flavorings, and seasonings include cumin, allspice, cinnamon, caraway, cardamom, star anise, cloves, turmeric, bay leaf, onion, saffron, nutmeg, among many other things. Also, please dont poke holes in your chicken. Its like poking holes in a ziploc bag of water- the liquid comes out and youre left with dry meat. if you really care about crispy skin, just put it on 500 or broil for 5 to 10 minutes at the end. Also at 5: 33 theres still a very visible spot of bright red blood on the chicken. Please cook your chicken thoroughly.
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XoletteLife
I just made this, but had to use a non-air chilled chicken. To get to 160 degrees, I had to cook an extra 17 minutes. (I usually cook until 5 degrees before doneness, since the last 5 degrees is achieved on the counter-- though in this case, perhaps I should have waited untill 165 to take it out. My only issue is that I waited only 5 minutes of rest to carve, which caused a ton of liquid and come out. Perhaps, thats because I used the non air chilled chicken. It came out a light golden brown, rather than a dark golden brown like in the video, but the skin was still crispy. For the haters posting about washing the chicken/only seasoning with salt and pepper, rinsing with water wont clean off the bacteria-- high heat will do that, and salt+pepper was enough seasoning for the chicken. Also, my chicken came out moist, not dry, as taking out meat at the required temperature should do that. Overall, tasted great Thanks, Tasty
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I just made this, but had to use a non-air chilled chicken. To get to 160 degrees, I had to cook an extra 17 minutes. (I usually cook until 5 degrees before doneness, since the last 5 degrees is achieved on the counter-- though in this case, perhaps I should have waited untill 165 to take it out. My only issue is that I waited only 5 minutes of rest to carve, which caused a ton of liquid and come out. Perhaps, thats because I used the non air chilled chicken. It came out a light golden brown, rather than a dark golden brown like in the video, but the skin was still crispy. For the haters posting about washing the chicken/only seasoning with salt and pepper, rinsing with water wont clean off the bacteria-- high heat will do that, and salt+pepper was enough seasoning for the chicken. Also, my chicken came out moist, not dry, as taking out meat at the required temperature should do that. Overall, tasted great Thanks, Tasty
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Georgiie
What you should actually do is keep it as moist as possible. What I do for a 2. 5kg chicken is dry the chicken, rub a herb and garlic butter under the skin of the breast and on the skin then salt, stuff with a mixture of bread, herbs, garlic, lemon juice, cream and an egg thats been run through a mini food processor. Put it in a high sided roasting tray on top of vegetables like carrot celery zucchini and onions, and roast covered with foil for an hour on 220c middle rack. Then remove from the tray, top the juices and vegetables into a pot to make the gravy base. And return roast to the pan but on top of a rack and uncovered for an hour on the middle rack at 200c. That gets the skin crispy and keeps the chicken moist af. Its so good.
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What you should actually do is keep it as moist as possible. What I do for a 2. 5kg chicken is dry the chicken, rub a herb and garlic butter under the skin of the breast and on the skin then salt, stuff with a mixture of bread, herbs, garlic, lemon juice, cream and an egg thats been run through a mini food processor. Put it in a high sided roasting tray on top of vegetables like carrot celery zucchini and onions, and roast covered with foil for an hour on 220c middle rack. Then remove from the tray, top the juices and vegetables into a pot to make the gravy base. And return roast to the pan but on top of a rack and uncovered for an hour on the middle rack at 200c. That gets the skin crispy and keeps the chicken moist af. Its so good.
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Pursuit Mane
I eat this like every monday, I agree that you dont need to wash your chicken, Drying it and Cooking it in an oven. I dry brine my Whole chicken with kosher salt. Well since spices are cheap in my area, i make an 11spice sprinkle. Which consists of: -Paprika powder-Cayenne pepper powder. -Black pepper. -White Pepper. -Garlic Salt. -garlic powder. -onion powder. -Ground Mustard Powder. -Salt. -BBQ Powder. I follow the steps but i do something differently: I roast it on 500 Degrees Fahrenheit on 50 Minutes or Maybe 60 minutes, and Rest it for 30 minutes.
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I eat this like every monday, I agree that you dont need to wash your chicken, Drying it and Cooking it in an oven. I dry brine my Whole chicken with kosher salt. Well since spices are cheap in my area, i make an 11spice sprinkle. Which consists of: -Paprika powder-Cayenne pepper powder. -Black pepper. -White Pepper. -Garlic Salt. -garlic powder. -onion powder. -Ground Mustard Powder. -Salt. -BBQ Powder. I follow the steps but i do something differently: I roast it on 500 Degrees Fahrenheit on 50 Minutes or Maybe 60 minutes, and Rest it for 30 minutes.
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SPIRITofLOVE76
This is the most bland recipe ever And what is your obsession w the skin being crispy over it being flavorful and the meat being juicy and flavorful? I roast my chicken breast down for the 75% of the roasting then turn it right side up the rest of the way and I season w Italian seasoning s/p onion powder and garlic powder and the skin is crispy and the least is juicy and its all full of flavor. If you cant do this and achieve the same results you cant cook
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This is the most bland recipe ever And what is your obsession w the skin being crispy over it being flavorful and the meat being juicy and flavorful? I roast my chicken breast down for the 75% of the roasting then turn it right side up the rest of the way and I season w Italian seasoning s/p onion powder and garlic powder and the skin is crispy and the least is juicy and its all full of flavor. If you cant do this and achieve the same results you cant cook
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C Walters
Totally fine to soak your chicken in some water and salt and then clean it with lemon wedges. Its not like youre running it under water so the bacteria wont get everywhere. Clean up right after. Also, sorry, but salt and pepper alone wont do it. Yall gotta stop with that. LOL Rub that thing down with some butter, herbs and lemon and get it under the skin, too. Youll slap everybody in the house at how yummy that bird comes out.
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Totally fine to soak your chicken in some water and salt and then clean it with lemon wedges. Its not like youre running it under water so the bacteria wont get everywhere. Clean up right after. Also, sorry, but salt and pepper alone wont do it. Yall gotta stop with that. LOL Rub that thing down with some butter, herbs and lemon and get it under the skin, too. Youll slap everybody in the house at how yummy that bird comes out.
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Kitty Demure
I cant believe how negative these comments are. Dry brining is awesome. The skin is crispy and the flavor and juiciness is increased. Season it any way you want. I find a TON of seasoning only makes the chicken taste like seasoning. Chicken is a mild flavor. A ton of seasoning only covers an inadequate cooks mistakes. I personally like to taste the meat and apply seasonings that ENHANCE the flavor, not mask it.
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I cant believe how negative these comments are. Dry brining is awesome. The skin is crispy and the flavor and juiciness is increased. Season it any way you want. I find a TON of seasoning only makes the chicken taste like seasoning. Chicken is a mild flavor. A ton of seasoning only covers an inadequate cooks mistakes. I personally like to taste the meat and apply seasonings that ENHANCE the flavor, not mask it.
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Trenton Pottruff
I love how many people are getting triggered from Dont wash your chicken. Even though national health services around the globe agree. And then they will still go I dont care what anyone says, Im still doing it. Shows how ignorant and stuck in their ways some people are. Theyll ignore fact right in their face to continue to believe what they want to believe purely because they want to believe it.
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I love how many people are getting triggered from Dont wash your chicken. Even though national health services around the globe agree. And then they will still go I dont care what anyone says, Im still doing it. Shows how ignorant and stuck in their ways some people are. Theyll ignore fact right in their face to continue to believe what they want to believe purely because they want to believe it.
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Angga Pramudya
Your chicken is so huge, I thought it was a turkey. If you ever have a chance to come to Indonesia, you should try our special chicken breed, we called it #AyamKampung means _country chicken_ it breeds in farm, with organic feeds and environment. That grow the meat to be moist and less chemical tastes. 5: 42 happy to see you enjoy it.
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Your chicken is so huge, I thought it was a turkey. If you ever have a chance to come to Indonesia, you should try our special chicken breed, we called it #AyamKampung means _country chicken_ it breeds in farm, with organic feeds and environment. That grow the meat to be moist and less chemical tastes. 5: 42 happy to see you enjoy it.
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