I’m so excited to my new series – Cooking Basics. I’ll start sharing with you each week different techniques on basic recipes, like roasting a chicken, making gravy from scratch, and more. Whether you are a new cook or have been cooking for awhile, you will want to stick around and keep an eye out for these posts. I know you will love them. Knowin how to cook some of the basic recipes will really save you some money.
Today we are learning how to Roast a Chicken. Don’t pay double the price of a roasted chicken when you are buying them precooked in the deli. Instead, take a few minutes to make it yourself. Next time chicken is marked down low, snag it and roast your own delicious chicken.
How to Roast a Chicken
Before you are ready to roast your chicken there are two ways to infuse it with flavor and I like to do both so it is flavorful, tender and moist. The first thing you want to do is a salt brine.
Place your chicken in a large pot or bowl, cover with water and add ½ cup of kosher salt. Place in refrigerator and allow it to sit for 1 to 4 hours.
Remove chicken from salt water and rinse thoroughly, pat dry with a paper towel.
Now the next step for a perfect homemade roast chicken is to cover it in a homemade rub.
In a small bowl combine these ingredients well:
- 6 garlic cloves, crushed
- 1 Tbsp. rosemary
- 1 tsp. Kosher salt
- 2 tsp. Ground black pepper
- ¼ cup olive oil
Now rub it allover the outside of your bird.
When placing in the roasting pan you can put your chicken breast up or down, I prefer down because it makes for a more tender and moist breast meat which is our favorite part.
Place chicken in roasting pan and place in oven preheated to 350°.
Roast for 20 minutes for each pound plus 15 extra minutes. For example mine was just shy of 4 lbs. So I left it in for 1 hour and 35 minutes.
To assure your chicken is done place a meat thermometer into inner thigh – poultry should be at 165° F when it is done. Try not to let it get over this because when you remove chicken form oven it will continue to cook a little, and you don’t want it dried out.
Let your chicken rest for 10-15 minutes before carving.
Now, see this delicious chicken drippings in the pan? Keep those, we are going to make homemade chicken gravy (stay tuned!).
And once you have cleaned all the moist delicious meat off this bird? Don’t toss out the carcass – I am going to show you how to make easy homemade chicken stock. This stock is nearly free since you already purchased a chicken for your meal. If you make the roast chicken before the stock post simply pop the leftovers in a gallon bag and store it in the freezer until you are ready.
It might seem like a lot of steps, but it take VERY little work to Roast the Perfect chicken. Let me know if you give this a try and how it turned out for you.
Leave a comment and let us know – Have you roasted a chicken before?