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20150802_g213707

The Perfect Roast Chicken

Roast Chicken is one of those dishes that almost everyone loves. You can easily pick a chicken up for under €5 in any supermarket or butcher these days.

This is great for a Sunday roast though just as good as a midweek meal. It is also great for sandwiches or remove the meat and add it to a curry sauce for a great curry.

 

20150802_g213707

Ingredients

Allergens : Contains Gluten, Gluten Free Method Included, Lactose Free
Whole Chicken - 1.4kg or 1 Medium for 4 people
Smoked Back or Smoked Streaky Rashers - 6 back or 10 -12 streaky
Oil (I used Donegal garlic infused Rapeseed oil) - 5 tbsp
Garlic Cloves (if not using garlic infused oil) - 2 cloves chopped finely
Butter - 25g or so
Salt and Pepper - Pinch
Tin Foil
Stuffing (see above for link)

Instructions

1
GETTING READY You will need - 1 roasting tin, tin foil, 1 sharp knife, 1 vegetable chopping board (green), 1 food thermometer.
2
Preheat your oven to 180c GM4
3
Soften the butter, then add the salt, pepper and chopped garlic. Mix really well, then set to one side.
4
Remove the chicken from the packaging. It should smell fresh and not musty or sour at all. Don't wash it, you can easily spread harmful bacteria all over your kitchen.
5
Remove the string, and place the bird in the roasting tin.
6
Check the cavity for a little packet containing the innards, this should be removed. It can be used for stock to make a lovely gravy, but we won't this time.
7
When you have removed the bag, you want to fill the same cavity with stuffing. Click the word "stuffing" or the picture of the stuffing just above the ingredients list.
8
Pack the stuffing right into the cavity through the neck. I use food gloves when doing this.
9
Look at the front of the bird. Just above where you stuffed it you will see the top of the breast which is covered with skin.
10
Gently use your fingers to part the skin from the flesh. Start right in the middle and work your way back. Don't remove it, just make it so you can get your fingers in.
11
Take the butter and rub it on the flesh below the skin. When done pat the skin back down and stretch it do it covers the flesh.
12
Run the oil all over the bird then wash your hands really well with antibacterial soap. Make sure you don't touch anything else till your hands are washed and dried.
13
Layer the rashers over the bird starting at the back and working your way forward to where you stuffed it and put the butter
20150802_191841
14
You don't have to cover the legs.
15
Keep one rasher back to cover the cavity where you put the stuffing.
16
When covered with the rashers like you see in the picture, Cover the roasting tin and bird with the foil.
17
Place in the oven and roast for 30 minutes.
18
When 30 minutes has passed, remove from the oven and gently remove the foil. Try not to tear it as you want to cover the bird again
19
Using a soup spoon or baster scoop up some of the cooking juices from the tin. You can make this easier by tilting the roasting tin. Be careful, it will be very hot.
20
You want to spoon loads of the juices all over the chicken, this is called basting and it helps keep the meat nice and moist, Cover again and cook for a further 30 minutes.
21
Do this once more, so it has been in for an hour and basted twice.
22
Remove the foil, baste again then return to the oven, only this time leave the foil off. Turn the oven up to 200c GM6
23
Roast for 15 minutes, then baste. This time turn the roasting tin so the side facing the front now faces the back, return to the oven for a further 15 minutes.
24
Allow the meat to rest for 10 - 15 minutes before serving when cooked.
25
To test if a chicken is cooked I advise purchasing a digital thermometer. You can easily test the temperature by sticking it in a few different spots and ensuring the temp is 75c
26
If you don't have one then pierce the flesh at the thickest part with a skewer or knife and check the juices are golden and clear of blood or red dots. You should test just below the leg the same way.
    • Phil Casey
    • 5th March 2017
    Reply

    Did roast chicken on fri had some of the family home took the bacon off for the last 15mins they all love crispy skin not a scrap left

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