How to cook a whole chicken?

Question

I can't remember ever having cooked a whole chicken. Can someone please give me some easy instructions. I have a 3/12-4 pound WF ck thawing now. I took it out of the freezer this morning. Do you think it will be thawed by tomorrow afternoon? I read conflicting info about thaw times. Many thanks for your help.

Answer

I suggest you get a copy of Beard on Birds. According to Beard, your bird is a little smaller than a roaster.

Answer

This seems to be the gold standard:

https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592

Answer

Doesn't get much easier than this: dry chicken inside and out with paper towels and set in fridge for at least a couple hours to dry further.

Remove from fridge an hour or so prior to cooking. Dry again if needed.

Preheat oven to 425 degrees. Using kosher salt and freshly ground pepper season the inside of the chicken, then set it in a roasting pan, skillet or other ovn-safe vessel with low sides that is not too much bigger than the bird, breast side up. Shower with kosher salt liberally, then season with pepper. 

Roast for about 40 to 45 minutes. Check the internal temp to ensure it is cooked enough for your liking, then remove from oven. Baste with the pan juices, then let rest on cutting board for about 15 minutes. Carve and devour.

The meat juices caramelize in the pan and can be made into a pan sauce if you wish. Or you can sprinkle a good tablespoon or so of fresh chopped thyme leaves in the juices before basting the chicken. Even plain this method yields a chicken that is extremely flavorful, tender and succulent, the essence of a good roast bird. This is my adaption of Thomas Keller's favorite roast chicken, which recipe is worth a search.

Answer

super important to let the bird rest outside the fridge for at least an hour before cooking and to dry the skin as much as you can before starting to roast.

most of the answers here recommend a very hot oven but i have been converted to low and slow on just about all proteins so now roast chickens at 275. yes, it takes longer, but the meat is wonderfully juicy and the parts evenly cooked -- no dry breast or underdone legs.

Answer

It will be thawed. Beware that it should not be left out of refrigeration for microbiological safety. Finish thawing it in the fridge, or do it all in the fridge. As for cooking, I like Jacques Pepin's method. Basically, coat it in oil, then, using a hot cast iron frying pan, on the stovetop, saute it on its back 2 minutes, on one side for 2 minutes then on other side 2 minutes. Place the whole pan into a preheated 350-400 degree oven, on one side for 20 minutes, on the other side for 20 minutes, and on its back for 10 minutes. Remove from oven and let it rest on the carving board for 10 minutes while you make a pan sauce (I like thyme and red wine). The skin will be crisp, the meat fully but not over cooked, and you will feel like a champ.

Answer

So far, this is my favorite way to roast a chicken:

https://glutenfreebaking.com/marcella-hazans-roast-chicken-with-lemons/

I use 1 big lemon (Costco) and just cut into quarters and insert into the cavity. I don't truss or anything. After breast side down for ½ hour, I grab paper towels in each hand and turn the chicken right side up .. chicken is not very hot at this point but be careful not to touch the pan.

Let rest .. I much prefer white meat and this is delicious, even when cold the next day.

Answer

This Martha Stewart recipe is the best. We often do a 3.5-4 lb bird, never butter the
skin and don't tie the legs together. But the onions are key! It makes the best pan juice.

https://www.marthastewart.com/356165/perfect-roast-chicken

Answer

We've been cooking the recipe on this link for the best part of 20 years. Works perfectly every time - everything you really want from a roasted chicken.

https://forums.digitalspy.com/discussion/2073486/jamie-olivers-roast-chicken-recipe

Answer

I thought 3.5 lb chix's were extinct ...

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How to cook a whole chicken?

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