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The chicken should then be thoroughly cleaned and rinsed under a cold running tap and patted dry with a kitchen towel. Washing the bird will kill not all of the bacteria, but all of it will be destroyed during cooking. Drying the bird with kitchen towels will ensure a nice brown and crispy skin. Place the chicken on a wire rack set in a shallow roasting tin and grease the skin of the chicken with either butter or olive oil. Using a rack will ensure that the fat drips out of the bird and away from the meat.
Then, season the bird with loads of salt and freshly ground black pepper. Salt and pepper can also be rubbed into the body cavity for additional flavour. For a really simple roast chicken, the bird would now be ready to place inside the oven.
However, for that extra taste and something slightly different, try any of the following: Season the bird inside and out with a selection of herbs such as rosemary , thyme , sage or tarragon. Stuff some herbs under the skin of the bird for even more flavour. Place half and onion and some garlic into the body cavity. Or if you prefer, fill the cavity with orange or lemon wedges. Any of the above will give the meat a delicious and aromatic flavour.
Note that the above are not the same as stuffing a bird see the section on stuffing poultry. After seasoning the chicken, you may want to truss it before placing it in the oven. Trussing is not necessary, especially for smaller birds, yet a trussed bird does keep its shape during cooking and is also easier to carve. Untrussed birds will cook faster and more evenly. To guarantee that all the bacteria is destroyed and that the chicken is properly cooked, it is advisable to use a meat thermometer to certify that the correct temperatures have been reached during cooking.
Insert the meat thermometer into the thickest part of the chicken's thigh, without touching the bone.
Every 20 minutes you should remove the chicken from the oven and close the oven door to keep the heat in. With a spoon or a brush, pour or brush the fat and juices that have accumulated in the roasting tin, over the bird.
Preparing roast chicken, chicken breast, and all other parts of the bird is a breeze when you know the correct cooking times. No one wants dry chicken! Follow these expert guidelines for how to cook chicken, including how long to cook a whole chicken and how long to bake chicken pieces. Then get ready to make some flavorful, juicy chicken for dinner tonight. Chicken is perhaps the easiest and most versatile main ingredient you can cook for the family. If you arrived on this page and already have a chicken recipe in mind or want to simply bake chicken for weekly meal prep , you're in the right place.
Here you'll find out how long to roast a chicken as well as all the cooking times you need for meaty chicken pieces or quarters. And we don't stop at just roasting, we've got the full breakdown of how long to cook chicken in a skillet, under the broiler, and even by boiling. So no matter which method you prefer, you'll find how long to cook a chicken all the ways right here. Roast chicken is juicy and delicious.
Check out our full instructions and tips for cooking a whole chicken. Knowing how long to roast a chicken is key, so here are the calculated exact cooking times by weight. You can also cook a whole chicken by boiling aka poaching and make a bonus stock from the bones using our recipe.
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