Moist Roasted Whole Chicken Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Steps:

• 1. starting the night before salt the inside and outside of chicken and stuff with cut up lemon, onion and garlic cloves. wrap with plastic wrap.
• 2. take out about 20-30 minutes before cooking so that it wont be so cold. smear butter over whole chicken. dont miss any spots. apply salt all over chicken.
• 3. bake at 425 until done

Steps:

• Most important, make sure you wash the chicken throughly with warm water. Place chicken in center of large roasting pan, a rack may be placed in the center of roasting pan depending on size.
• Cut butter into four pieces and pull back outer skin of chicken on both right and left side. Place two pieces of butter on each side of chicken and pull outer skin back to cover the butter.
• Next, take the bacon strips and place 2 slices of bacon on the outer right side of the chicken and place the 2 remaining strips on the outer left part of the chicken. The purpose of the bacon is to make the chicken as tasty and juicy as possible.
• Pour the 1/2 cup of Chardonnay wine over top of chicken and then add the remaining sesonings. Add the salt, pepper, garlic powder and paprika.
• Place roast into a pre-heated 325 degree oven and bake. You will be able to determine baking time according to the size of the chicken. While chicken is baking you should baste at least 3 times to ensure a perfect roast chicken.
• Chicken should be a golden brown when fully baked. After removing roast from oven, let stand 10 minutes prior to serving, don't forget to remove the bacon strips before slicing.
• You may serve this entree with homemade stuffing or baked Idaho potatoes. Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Steps:

• Wash chicken well with cold water inside and out.
• Pat dry using paper towels.
• In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
• Season the inside of the chicken with salt and black pepper.
• Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
• Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
• For best flavor cover with plastic wrap and refrigerate overnight.
• Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
• Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
• Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
• Tent loosely with heavy foil.
• Set oven to 350°.
• Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
• Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
• Remove from oven and let rest (covered with foil) for about 20 minutes before carving.

Steps:

• Night before:
• Rinse chicken and pat dry.
• Mix salts, garlic powder and black pepper together.
• Liberally rub outside of chicken with salt mixture, then put the remaining salt mixture inside of the chicken cavity. Don't be afraid of the salt! Remember, we want the bird seasoned all the way through! I promise that it wont be salty. You may even want to use extra salt in the cavity, especially if you are using kosher salt.
• Put into a plastic bag and chill in fridge overnight. The longer the better.
• Day Of:.
• Preheat oven to 350 f.
• Put butter, lemon and garlic into cavity. You can also use herbs, onion etc.
• Pat outside of chicken dry, then rub the chicken with olive oil.
• Sprinkle Montreal steak seasoning on all sides. (Makes it really pretty when done).
• Place chicken in a roaster with a rack breast side up.
• Bake uncovered for approx 20 min per pound, or until thermometer in thickest part of thigh is between 175 to 180 degrees f.
• DO NOT OVERCOOK!
• Remove bird from oven and cover with foil. Allow to rest for at least 20 minutes, the longer the rest time, the jucier the chicken gets, so do not skip this step! It wont be juicy if it doesn't rest!
• Enjoy!

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
• Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• 1. HINT 1: Watch the video at http://virtualweberbullet.com/butterflychicken.html to totally de-mystify how to butterfly poultry. HINT 2: Washing a chicken before cooking has become controversial. Recent recommendations are not to wash the chicken because the splash of germs around the sink is more dangerous than cooking an unwashed chicken.
• 2. Hint 2: You will need strong scissors and/or a strong, serrated knife the cut the chicken. A good steak knife will work if you have nothing else to hand. If you are doing a large turkey, you may need a cleaver, clean pruning shears and/or a hacksaw.
• 3. In a large roasting pan, form a bed of whole or roughly chopped vegetables to act as a rack. The steam from the cooking vegetables will provide moisture for the chicken. They are good (though perhaps greasy) eaten as a side dish and add flavor when used in making stock. Suggested vegetables: carrots, celery, onions, garlic cloves, mushrooms, potatoes, and any other vegetable that is good roasted. Shown here is a bed of celery tops, carrots and mushrooms.
• 4. Optionally, add a layer of aromatic herbs. Suggested herbs: rosemary (shown here), parsley, thyme, cilantro, basil, dill, etc.
• 5. Remove the giblets, neck, etc., from the bird's cavity. If you plan to make chicken stock, wash the miscellaneous parts, salt and pepper them, and put around the edge of the roasting pan on top of the vegetables.
• 6. Place the chicken, back side up, on the cutting surface. Have the tail ("Pope's Nose," "last part over-the-fence") face you.
• 7. Using kitchen shears or a serrated knife, cut along one side of the backbone, starting at the tail. Cut along the other side and remove the backbone.
• 8. Cut off any large pieces of fat, remove loose scraps of giblets, and wash the chicken. If you plan to make stock, put the backbone on the edge of the bed of vegetables.
• 9. Place the chicken on the cutting surface, neck-end (wing end) toward you. Using a sharp knife, cut the cartilage covering the end of the breast bone (keel bone) until the chicken falls flat easily.
• 10. Pop out the keel bone and the blade of cartilege attached to it and discard them. If, as shown here, the cartilege won't come out easily, you can ignore it. The keel bone may be left in as well if it is stuck. Your purpose is simply to have a flat chicken.
• 11. Season both sides of the chicken as desired. The chicken shown here is simply seasoned with salt and pepper. Optionally, drizzle melted butter or olive oil on top of the chicken.
• 12. Lay the chicken, skin side up, on top of the bed of vegetables and roast in a 400F oven for 1 hour for a broiler-fryer and 1 hour and 15 minutes for a roasting chicken.
• 13. Check the internal temperature of the chicken with an instant-read thermometer. The US government food safety pages recommend an internal temperature of at least 165F. We prefer our chicken more thoroughly cooked and wait until the bird reaches an internal temperature of 185F to 195F. Even at this high temperature, the chicken remains moist because it has absorbed the steam from the bed of vegetables. The chicken shown is a smallish bird and reached an internal temperature over 200F but remained moist.
• 14. Serving suggestion: serve chicken and roasted vegetables with juice from the pan spooned over and fresh french bread to soak up the juices. Save bones, skin, and remainder of contents of the roasting pan to make stock.