Tips For Perfect Roast Chicken

Chicken Recipes 'To-Go'

Roast Chicken Recipes

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Ingredients:

1 text only

Instructions:

Here are several techniques that help to add flavor to roast chicken.

Before roasting, lift the skin of the breast and leg sections by
sliding your fingers under it, then seasoning the meat underneath.
This accomplishes several things. First. it puts the flavorings
directly on the meat where they will do the most good. Second, for
diners who remove the skin before eating, this ensures that the
seasoning will not be stripped away with the skin. Finally, it gives
easily scorched ingredients, such as fresh herbs or minced garlic,
protection from the drying heat of the oven. In addition to
seasonings, rub a bit of oil under and over the skin. This helps to
flavor and moisten the meat, and insures that the skin will crisp
well during roasting.

Start roasting chickens breast-side down in a hot oven (at least
400F). This crisps the back and gives the thickest part of the thighs
a head start in cooking. Then after 30 minutes or so, reduce the oven
temperature, turn the chicken over, and stuff, baste or sauce it, the
continue roasting until done. The roasting times may seem a bit long
by recent cookbook standards.

Of course. doneness is a personal choice, but I don't want to ever
carve into a chicken with a rosy pink breast and jiggling thighs. I
prefer chickens roasted to between 170F and 175F. At this
temperature, the breast may be a bit dry (white meat begins to lose
moisture after 165F), but the dark meat will be cooked through.

Andrew Schloss, San Francisco Chronicle, 7/15/92.

Posted by Stephen Ceideberg; October 31 1992.

Servings: 1

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)