I also want to congratulate you for taking this on. It is so worth it! Once you find the technique that works for you, you will always have a way to prepare a good meal. I have mostly used the same technique that Aargersi describes below. But I recently tried this quicker method https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird, and I have to say that I found it life changing. The chicken came out perfectly moist with the most beautiful and delicious crackling brown skin. There are a couple of caveats, though. The oven should be reasonably clean, and you should put vegetables (sliced potatoes, onions, carrots) underneath the chicken so the fat that cooks off can be absorbed. Otherwise, at least according to the comments, you’ll have a smoky house. Good luck!
Totally agree! And with the chicken, keep making or learn a handful of basic dishes (a soup, a green side dish, a carb side dish, a cake or favorite dessert). With these five dishes - soup, main and 2 sides, dessert - you will be able to walk through any market, know what to buy, what to substitute and how to make an easy for you and reliably tasty dinner for family and friends.
This is my gold standard: I start with ~4 lb chicken. I like to salt the cavity and add a half a lemon, rosemary and garlic. I then squeeze lemon on the exterior, and salt and pepper it thoroughly. I truss my chicken, I like the way that looks and I think it makes it cook more evenly. I roast at 375, and I prefer not to use convection in this case. I am also a baster (that’s another ongoing conversation) once the juices release I’ll baste 2-3 times, including squirting juices into the body cavity. When the bird is deep golden brown (usually a bit over an hour later) and the joints feel loose and the juices are running clear, I test the temp. I pull my bird out when the leg joint is at 165. Now, this part is NOT up for debate. You MUST REST YOUR BIRD! Give it 10-20 minutes before you carve it! There you are! Sunday roast! Let us know how you’re doing on your quest!
Are you learning to roast a whole chicken? That’s a great skill! And there are SO MANY answers! Some prefer a hot oven, others a more low and slow approach. You can truss (tie with string) or not. Spatchcock (remove the backbone and flatten the bird) or not. What to put in / on the bird? There are a million answers. So 2 things, 1) I’ll tell you my basic go-to and 2) I strongly suggest you search roasted chicken here on Food52, select a few of the curated / tested recipes and get a feel for what will be your go-to chicken. I’m sure other members will share their favorites as well, so this is a great start! Ok my recipe to follow …
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And with the chicken, keep making or learn a handful of basic dishes (a soup, a green side dish, a carb side dish, a cake or favorite dessert).
With these five dishes - soup, main and 2 sides, dessert - you will be able to walk through any market, know what to buy, what to substitute and how to make an easy for you and reliably tasty dinner for family and friends.
I roast at 375, and I prefer not to use convection in this case.
I am also a baster (that’s another ongoing conversation) once the juices release I’ll baste 2-3 times, including squirting juices into the body cavity.
When the bird is deep golden brown (usually a bit over an hour later) and the joints feel loose and the juices are running clear, I test the temp. I pull my bird out when the leg joint is at 165.
Now, this part is NOT up for debate. You MUST REST YOUR BIRD! Give it 10-20 minutes before you carve it!
There you are! Sunday roast! Let us know how you’re doing on your quest!
I’m sure other members will share their favorites as well, so this is a great start! Ok my recipe to follow …