Let’s get real- roasting an entire chicken frightens some people. If you aren’t very confident in your own cooking abilities, then it can be intimidating, but fear not! No, really, I mean don’t be afraid of it. Roasting a chicken as opposed to buying the individual pieces can be one of your best grocery buys for the week! This is the kind of meal that provides leftovers which can be turned into either sandwiches, chicken salad, or even just a deja-vu dinner.
A couple of tricks that I’ve learned for making your bird the juiciest it can be are very simple, so listen up and you will cure your phobia in no time flat!
To keep your chicken moist during roasting:
- Sear the whole bird before roasting! I typically use Olive Oil for 99% of my cooking, so I will by the larger containers to save myself some money. That being said- I will rub the chicken in olive oil and then rub in some kosher salt and cracked black pepper. Heat a large skillet to a medium to medium high heat and sear each side until it’s just changed colors, then place it into your roasting pan.
- If you don’t have a roasting pan, do not fret! Most ovens come with that odd looking pan that has the slotted top- well, use your broiler pan and put a bit of chicken broth underneath the slotted top, then cover the bird with aluminum foil. Not only do you drain off a good amount of fat, but the broth keeps the bird moist!
- If you are feeling industrious, another method to making sure that the breast meat doesn’t dry out is to roast the bird breast down, then turn it over so that the breast is facing up for the last 20-30 minutes. But, let’s be realistic- that’s probably not going to happen.
- While baking, you can also use aluminum foil to lock the moisture into the pan while roasting. If this is something you would like to try, be sure to leave it covered until the last 10-15 minutes. If you are constantly lifting the foil- you have just defeated the purpose of covering your bird.
- One of the most important things to do with any meat to maintain moisture requires nothing more of you than patience. YOU MUST LET YOUR MEAT REST! I repeat, let your meat rest. If you try to carve your bird right out of the over all that you will do is allow the lovely juices to fall all over your carving board and into your drain. Allow your roasted chicken to rest for at least 10-15 minutes before you cut into it.
Alright! So now you know the tricks to making your chicken moist and juicy, now- how do you want to season it? Here is my favorite roasted chicken recipe. Chicken with 40 cloves of garlic
Once you’ve eaten all of that succulent chicken, it is time to think about making and freezing your chicken stock 🙂