Roasted Chickens Two Ways Recipes

Steps:

• In a small bowl mix together turmeric, garlic, salt, and olive oil. Massage mixture under the skin of the breast and all over the outside of the bird. Season the inside of the cavity with a little extra salt. Tuck wings under the thighs and tie up the legs using kitchen twine. In a small bowl mix together herbs, salt, and olive oil. Massage mixture under the skin of the breast and all over the outside of the bird. Season the inside of the cavity with a little extra salt and stuff in the garlic head for aromatics. Tuck wings under the thighs and tie up the legs using kitchen twine. Preheat oven to 400° F. Meanwhile, place birds on a lined half sheet pan, breast side up. Roast until temperature reaches 165° F in the breast or 170° in the thickest part of the thigh, about 60 minutes, depending. Remove from oven and let rest, covered loosely {parchment paper with a towel draped over the top works well}, about 10 minutes. Carve bird of choice and serve. After dinner, pick through any remaining meat, carve the second bird, keep the bones for broth and roll the leftover meat into your next few meals!

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:

• Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.
• Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.

Steps:

• Heat the oven to 400 degrees F.
• Pat the chickens dry with paper towels. Season the cavities with salt and pepper. In a large bowl combine the onion, lemon, garlic, 1 bunch thyme, bay leaves, and 3 tablespoons olive oil; season it with salt and pepper and mix it well. Stuff each bird with half the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up each chicken: Tuck the wing tips between the wings and the body. Put the mid point of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chickens breast side up in a roasting pan, drizzle over some olive oil, and season them with salt and pepper. Toss the mushrooms around the chicken, scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper. Roast the chickens for 1 to 1 1/2 hours; baste them with the pan juices every 20 minutes. The chicken is done when a thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.) Remove the chickens from the pan, cover them with foil, and let them stand for 10 minutes to rest. Serve 1 chicken with the roasted mushrooms and pan juices. Refrigerate the other chicken for another meal.

Steps:

• Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
• In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
• Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
• Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.