how to roast chicken

i found a tasty turkey recipe but only want to roast a chicken. how different is the cooking method? not too much but to be sure i don’t overcook, here are steps to roast a chicken:

Roasting Tools
All you need is a roasting pan (or a baking sheet in a pinch) and an instant-read thermometer.

Using a roasting rack set over the pan will help the chicken cook more evenly, since air can circulate freely. With a roasting rack, the chicken won’t be resting in its own drippings, which will give you crispier skin. For easier cleanup, you can line the pan with aluminum foil

Rub It Down
Many cooks use a dry rub: a blend of dried and ground spices, rubbing them under the chicken’s skin and inside the cavity. Since they’re under the skin, the flavorings won’t burn; plus they’ll infuse the meat. This is a great way to add some spice if you’ll be discarding the skin.

Roasting Methods
There are two methods for roasting a whole chicken:

Regular method:

Preheat oven to 350 degrees F (175 degrees C).

Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes.

High heat method (this creates a crispy, darker skin):

Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes.

Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.)

Is it Ready Yet?

Regardless of the method used, a whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C).

The temperature of the meat will continue to rise slightly when you pull it out of the oven (this is called “carryover cooking”), so if the thermometer shows a few degrees below the target, give it a few minutes–the internal temperature might still rise to at least 165 degrees F (74 degrees C).

When you remove the chicken from the oven, cover it loosely with a doubled sheet of aluminum foil, and let it rest for 10 minutes before slicing. This redistributes the juices and results in moister chicken.

Use this chart to determine how long to roast your chicken:

ROASTING TIMES CHART

Weight (in lbs.) Regular Method High Heat Method
2.5 to 3 1 hour 15 minutes 1 hour
3 to 3.5 1 hour 25 minutes 1 hour 10 minutes
3.5 to 4 1 hour 35 minutes 1 hour 20 minutes
4 to 4.5 1 hour 45 minutes 1 hour 30 minutes
4.5 to 5 1 hour 55 minutes 1 hour 40 minutes
5 to 5.5 2 hours 5 minutes 1 hour 50 minutes
5.5 to 6 2 hours 15 minutes 2 hours
6 to 6.5 2 hours 25 minutes 2 hours 10 minutes
6.5 to 7 2 hours 35 minutes 2 hours 20 minutes
7 to 7.5 2 hours 45 minutes 2 hours 30 minutes

NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if you’re roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C).

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cooking tip from allrecipes.com: How to Roast Chicken

* try this recipe i made thanksgiving 2011: roasted garlic & meyer lemon-rubbed turkey

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