Steam Roasted Chicken

By • January 22, 2012 • 10 Comments


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Author Notes: This method of roasting chicken may not be the norm, I remember my Mother steam roasting a chicken in her black and white speckled graniteware pan and it was always so delicious. I love preparing the chicken this way, not only is it delicious but when you allow the chicken to steam undisturbed it’s not necessary to baste often and you are free to do whatever else you have to do without babysitting your chicken. The meat is tender and juicy and every bite is full of flavor.I stuff the cavity with aromatics, herbs and citrus, you can add what you like. Essentially, I steam the chicken which locks in the flavor and ensures that the chicken does not dry out and when its almost done remove the lid or foil and brown the skin. Make sure that you let the chicken rest before carving, the juices will re-distribute. When you steam the chicken the juices do not evaporate it also speeds up the cooking time. Serve with potatoes, (mashed are great) vegetables and you have a delicious comforting meal. The leftovers make an amazing sandwich. sdebrango

Makes one roast chicken

  • 1 organic chicken (mine was a bit over 4 lbs)
  • 1 lemon cut in half with the visible seeds removed
  • 1 shallot peeled, divided and left whole
  • 2 cloves garlic left whole
  • a handful of herbs I used thyme and parsley stems on
  • salt and pepper to taste
  • olive oil to rub on the skin
  1. Pre-heat oven to 375, wash and pat dry the chicken. Place in roasting pan (on rack if you have one). Salt the cavity and put the lemon, garlic, shallot and herbs in. Rub the skin of the entire chicken with olive oil, generously salt and pepper. Tie the legs if you want, it makes for a nice presentation but not necessary for the outcome. Cover pan with either a lid or tightly seal with aluminum foil. Bake for 90 minutes undisturbed. Check internal temperature after prescribed baking time, you are looking for an internal temp of 160-165. Remove pan from oven, increase the oven temp to 425 and take off the lid or remove the foil, baste or spoon some of the pan juices on the chicken and put it back in the oven for 20-30 minutes or until skin is golden brown, You can baste one more time before its completely done, not necessary but it is good if you can. You should have an abundance of pan juices which you can make into a gravy or spoon over the chicken as a thin jus.
  2. You want a finished internal temperature of 170-175. Remove from oven,lift the chicken onto serving platter and tent with foil and let rest for 30 minutes so that the juices can re-distribute. You may have to adjust the steaming time depending on the size of your chicken, the 4 lb bird I made was done in 90 minutes with 20 minutes additional to brown the skin. I included the ideal temperatures if you use a thermometer, truth be told I don't use a thermometer with this method and have never had an under or over cooked chicken, using a thermometer will ensure that the chicken is done to the optimal temperature though.

Comments (10) Questions (0)

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about 2 years ago Fran McGinty

I have been doing this for years also, one of the best sandwiches is taking some of the breast meat when the chicken is still hot and adding some mayo. It's heaven. ( after the resting time).

3-bizcard

about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

You are so right, I do the same thing. I made one the other day and mixed some tarragon and lemon zest in the mayo and had it on a home made potato roll. It is easily one of the best sandwiches I've had in a while. This is such a great way to cook chicken, even if it's a little over cooked because its steamed the meat is so so juicy and tender. Thanks Fran.

Nog

about 2 years ago Niknud

Mmmm...sounds really juicy. Must defrost bird in freezer. Husband on death's door (he thinks) due to raging head cold. Maybe a restorative soup?

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, hope Hubby feels better soon.I used the pan juices as a base for boulangere's garbanzo bean soup it was really good.

Nog

about 2 years ago Niknud

I am only a midget in the presence of giants. Genious idea with the pan juices!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

You are too kind, honestly there is only so much you can do with a plethora of pan juices so soup was the logical choice. That was when the weather was cold for a few days its so spring like now I am looking at gazpacho.

Jampro

about 2 years ago Bevi

This sounds really divine. A well cooked but juicy bird is the best.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Bevi, it really is terrific. So good to have a nice juicy bird!

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I've never steam-roasted a chicken, and I love the idea! Thank you, sdb.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I really love steam roasting, use on turkey for Thanksgiving and I never have a dry bird.