How do you roast your chicken?

Do you rub it? stuff it? bake it on a rack or in the pan? What seasonings do you use, and are they fresh or dried? Do you baste it during cooking? How long and at what temperature do you cook it?

I like my roasted chicken, but want something different!
People rise to the standard expected of them. GC
Well, my roasted chicken is pretty ordinary.
I butter/salt/pepper it inside and out, put fresh or dried sage leaves under the skin, stuff with sage dressing (stale bread not dried, lots of sage salt pepper, egg, melted butter, milk), put in roasting bag as per directions on the box, put in roasting pan, cook til done. No need to baste or even look at it til the time it's supposed to be done. Always turns out perfect.
In Western PA
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I LOVE sage! What do you mean "per box"? Are you using a box dressing mix and substitute the stale bread?

I've never cooked with a bag because when my mom cooked turkeys in the bag they didn't have much flavor. But now I think I just don't like turkey at all, since even when it's flavored well I still don't get excited. I should try a bag again for something.

Thanks for posting!
People rise to the standard expected of them. GC
I season the crap out of it. It's not how I really love chicken (simple with salt pepper and thyme), but the kids and hubby prefer it that way so I cave

On a regular sized organic chicken I put
2-3 tbs no-salt seasoning, garlic powder, lemon pepper seasoning (this has salt in it allready)
slightly less paprika

If I have any fresh herbs in the house, I'll stick that under the bird or in the bird.

then I drizzle olive oil all over. At least 1/3 cup

If I'm in a rush, I cut out the backbone, flatten it and cook it at 425 until done. cover w/ foil and let the juices run out to make gravy.

If I'm not in a rush I leave it whole, add some white wine and chicken stock to the bottom of the pan and cook at 450 for about 15 min and then reduce the heat to 375 until done.
hello.world.
I LOVE sage! What do you mean "per box"? I should try a bag again for something.

Thanks for posting!
Originally Posted by dia99
I mean cooking the chicken according to the directions (for time/temp) on the box of roasting bags. I was totally skeptical of using bags, but they really do make the best birds!
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **updated Aug 2014**
https://www.facebook.com/lifetheuniverseandtodd
I usually cheat and buy a roasted chicken at Costco or Publix. However, I have done this before and it turned out great!

Crock Pot Rotisserie Chicken

1 whole chicken
spray olive oil
Lawry's seasoned salt -no substitutes
Aluminum foil


Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry's. Spray inside of crock with Pam. Note: Do not put any water in the crock. Roll 3 or 4 wads of aluminum foil into 2-3 balls and put them in the bottom of the crock. The chicken is going to sit on these. Place chicken breast side down in crock on top of aluminum balls. (The chicken's breast sits on the aluminum balls.)

Cook on High (will not come out the same on low), 4-6 hours. (3lb. chicken took 4 hours)

You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket

**NOTE** wrap a potato in foil and place them in the bottom of the crock pot
to make the foil balls, then you have both chicken and potatoes cooked to perfection!

I was born to be a pessimist. My blood type is B Negative.
Thank you for the tips! I am still looking for my crockpot to make the gyros wile posted over in non-hair! I will try it with some skinned chicken breasts and aluminum foil and see how it works.

webjockey, I think I probably need to add more salt when I make a whole bird. I definitely am not putting that amount, and it makes for differentially-seasoned pieces since I run out of seasoning rub before I'm done covering everything and then just start trying to cross rub !
People rise to the standard expected of them. GC
I roast my chicken the Barbara Kafka way. High heat, 500 degrees for about an hour. Comes out wonderful every time. It does tend to set off smoke alarms though, so be prepared.

I found her recipe posted on this blog:

http://thibeaultstablerecipes.blogsp...t-chicken.html

I tend to use either dry Vermouth or a dry white wine for deglazing the pan. Sometimes I even add some heavy cream to the finished pan sauce. Yummers!
I roast my chicken the Barbara Kafka way. High heat, 500 degrees for about an hour. Comes out wonderful every time. It does tend to set off smoke alarms though, so be prepared.

I found her recipe posted on this blog:

http://thibeaultstablerecipes.blogsp...t-chicken.html

I tend to use either dry Vermouth or a dry white wine for deglazing the pan. Sometimes I even add some heavy cream to the finished pan sauce. Yummers!
Originally Posted by misspam
Heh, when I saw you posted here, I knew you'd bring the brilliant Kafka up. I roast mine basically like this or the Zuni Cafe method. Both are similar and how we tend to do it in restaurants.
I roast my chicken the Barbara Kafka way. High heat, 500 degrees for about an hour. Comes out wonderful every time. It does tend to set off smoke alarms though, so be prepared.

I found her recipe posted on this blog:

http://thibeaultstablerecipes.blogsp...t-chicken.html

I tend to use either dry Vermouth or a dry white wine for deglazing the pan. Sometimes I even add some heavy cream to the finished pan sauce. Yummers!
Originally Posted by misspam
Heh, when I saw you posted here, I knew you'd bring the brilliant Kafka up. I roast mine basically like this or the Zuni Cafe method. Both are similar and how we tend to do it in restaurants.
Originally Posted by Saria
Ha! Now you've gotta spill the beans on the Zuni Cafe method.
http://www.notquitenigella.com/2008/...h-bread-salad/
I am surprised you don't have The Zuni Cafe Cookbook. It's a bit elaborate in its directions, but full of great recipes and technique.
http://www.notquitenigella.com/2008/...h-bread-salad/
I am surprised you don't have The Zuni Cafe Cookbook. It's a bit elaborate in its directions, but full of great recipes and technique.
Originally Posted by Saria
It's now in my Amazon wish list, thank you very much!

Thanks for the link. I love bread salad and that recipe looks super delish.
I season the crap out of it. It's not how I really love chicken (simple with salt pepper and thyme), but the kids and hubby prefer it that way so I cave

On a regular sized organic chicken I put
2-3 tbs no-salt seasoning, garlic powder, lemon pepper seasoning (this has salt in it allready)
slightly less paprika

If I have any fresh herbs in the house, I'll stick that under the bird or in the bird.

then I drizzle olive oil all over. At least 1/3 cup

If I'm in a rush, I cut out the backbone, flatten it and cook it at 425 until done. cover w/ foil and let the juices run out to make gravy.

If I'm not in a rush I leave it whole, add some white wine and chicken stock to the bottom of the pan and cook at 450 for about 15 min and then reduce the heat to 375 until done.
Originally Posted by webjockey
I tried your method tonight, Webjockey. Easy--and it came out really well!
3B corkscrews with scatterings of 3A & 3C.
I don't, because other than a few select recipes, I'm pretty much a crappy cook. Hence why I'm married to a chef.

but I'm always looking for cooking tips, so thanks!
Here's a neat trick.. if you don't stuff the chicken with other things like bread crumbs or whatever...

Cut up 1 lemon and 1 orange into fours...squeeze them inside the chicken a little and then stick them inside the chicken.

It gives the most delicious flavor and aroma to the chicken... You just toss the fruit once the chicken is done cooking.
I do a (timed bake) slow roast at 325 degrees for 3 hrs. It can sit another hour if necessary after the oven turns itself off. Seasoned with salt, black pepper, red pepper, garlic salt, parsley. I use the drippings for gravy. Yum!
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