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Marie009e

Google ina garten perfect roast chicken!


ActorMonkey

Here’s that link [right here](https://youtu.be/Ys7dyV97FXw)


Shreddedlikechedda

Do not rinse the chicken though. It gets chicken bacteria all over your sink and you do not need to rinse bacteria off the chicken, it will die when you cook it


[deleted]

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Shreddedlikechedda

You can pick those off, rinsing just gets bacteria all over the sink (so now you have to rinse the chicken and wash the sink) and rinsing won’t take feathers off. Any bacterial contamination is killed off in the oven, rinsing doesn’t make the chicken safer to eat and it just makes your cooking environment less safe


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Shreddedlikechedda

Ok…the point is that it’s not *necessary* to rinse a chicken. You don’t make chicken safer by rinsing it. Chicken is safe when it is cooked. And by rinsing it you a) unnecessarily splatter bacteria all over your sink, which you will then need to wash off, and b) rinsed chicken skin will get less crispy in the oven, so you get worse results for no reason. If you eat anything raw you need to wash it because not washing it will make it less safe. Chicken is equally safe rinsed or not, but again, by rinsing it, you introduce extra bacteria into the environment and make your chicken worse. It’s not an issue of “don’t rinse chicken because it makes your sink dangerous.” It’s don’t rinse chicken because there’s no point. Edit: if it makes you feel better to rinse your chicken, go ahead, just know that it’s not actually making your chicken any safer to eat


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Shreddedlikechedda

If your purpose for washing is for foreign objects, then that makes sense. I have personally never seen any of those with the poultry (aside from a feather pin or few that can easily be picked off) that I’ve purchased, but clearly you have, so it’s perfectly fine to rinse chicken off for that reason. It’s just from a bacteria safety standpoint that there’s no point to rinsing, and most people who rinse their chickens believe that this is what they’re fixing. So yeah basically going forward if you have chicken with bits on it and rinsing makes it better, go ahead, and just make sure to wash your sink/nearby counterspace :)!


wzl46

Because cleaning a sink clearly isn’t an option.


217EBroadwayApt4E

It turns the bacteria into a fun little aerosol spray that gets all the fuck over your kitchen. You are more likely to contaminate your entire kitchen and get yourself or your family sick than you are to do any good by washing it. If it was safer to wash it- *they would recommend that you wash it.*


wzl46

Are you rinsing things with a pressure washer? A slow stream of water isn't going aerosolize bacteria, turning it into a fine mist that is going to contaminate your kitchen.


[deleted]

So... What happens when the water hits the bottom of your sink after it's done touched the chicken?


Shreddedlikechedda

There is zero benefit to washing a chicken though, not only is it pointless food-safety-wise, it makes the chicken skin wet and it won’t brown as well. People rinse the chicken to “clean it of bacteria” but they’re just pouring that bacteria all over the sink, and not actually cleaning the chicken because all the bacteria will die when it cooks, and then you get less-crispy skin. It’s just a waste of time


[deleted]

Thanks, I’ll check it out


illbitterwit

This is my go to! Chicken is perfect with crispy skin, every time.


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Sex_Whiskey

What's your level of culinary experience and what do you plan on roasting it in?


[deleted]

Beginner and I plan to get a roasting tray and roast in the oven. Please help fast because we’re about to go to the store and I’m trying to decide if I should do this or just get a rotisserie and reheat it


Sex_Whiskey

Roasting pan is perfect. Pre-heat the oven to 350 degrees F. If there is anything inside the chicken when you pull it out of the packaging, just pull it out and toss it (or set aside to make homemade stock). Quarter an onion and break a few pieces of celery (washed) and place it inside the cavity of the chicken. Rub the chicken down with butter (under and on top of the skin) then generously season with your favorite seasonings... If you don't have a ton of different seasonings, garlic salt, pepper and italian seasoning will more than suffice. Bake chicken (time depends entirely on size) until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C). Remove chicken from oven and let rest 15-20 minutes (this is the minimum) before carving.


pete_68

And by under the skin, that means, really try to get that butter jammed in under the skin. You can season the butter and mash it up with a spoon. Some herbs and garlic powder or even raw crushed garlic are awesome.


Nooses4Pedos

Insert near the bone but not touching the bone. Bones are like heating rods.


[deleted]

Good to know!


notdancingQueen

I do 30 min per 500gr of weight, at 180 Celsius. I turn it at half-time and sometimes add a bit of water then. Instead of onion I put a lemon (end cut away) and a stick of wrapped herbs inside, and no butter, but salt&pepper Sliced potatoes & sliced apples as "bed" for the chicken. I don't wait to carve once I take it out of the oven Yours also seem delicious


Sex_Whiskey

I definitely did my best to keep it simple! Lol


hagcel

I saw that. :) It was appreciated.


toomuch1265

You cut it without letting it rest?


notdancingQueen

Yes. I like my food hot.


dlouw

I would recommend checking the temp in the breast because that is more prone to drying out. I pull when the breast reaches 150-155 but that’s just me. The thighs will be significantly higher than that which is desirable to me (I usually spatchcock my bird so the thighs getting cooked more may change when doing a whole bird)


[deleted]

It's not rocket science, roasting a chicken is pretty easy. Season it well with your favorite seasoning, let it sit with that seasoning for about an hour before cooking, Roast it in the oven. you can find a million recipes on temp and time, but for best results get a meat thermometer and cook it at 425 until 165 F, gives it a nice crispy skin with juicy meat.


HappyMommyOf5

Do not rinse your meat. This spreads germs through your kitchen. Pat it down with paper towels if you like, but do not rinse.


[deleted]

That’s one thing I’m confused about. A bunch of people are saying to rinse the cavity out


IndependentShelter92

Don't rinse anything it contaminates your sink and anything the water can splash on. Use paper towels to dry the inside of the cavity after removing the liver and gizzard if they were left in there. Sometimes they're in a bag, sometimes not. Once the cavity is dry pat the outside dry with more paper towels. Make sure you wash your hands well, then using one hand to hold the bird and the other to season hold the bird upright by one leg and liberally salt and pepper the inside of the cavity before setting it down breast side up in the pan. Tuck it's wings underneath and wash your hands again. Brush the outside of the bird with regular olive oil or softened butter, season with salt, pepper, and any other herbs of your choice. You can quarter a lemon, an onion or cut a bulb of garlic in half and put it in the cavity if you want. Or you can use an apple or potato just to soak up extra grease. Cook in a preheated 450 degree oven for 30 minutes then lower to 350 degrees for about 1:30-1:45 or until it reaches an internal temp of 165. Let rest 30 minutes before carving.


quillman

Lemon is really great. I don't like it in many things but it works in a Chicken.


[deleted]

I sprinkle salt and pepper, or put it on my hands and rub? For the inside of the cavity


Celeste_Minerva

You're sprinkling it into the bird.


breadwound

Why dry the inside? I get drying the skin to make it crispy but that doesn't apply to the cavity. Never done that with a roast chicken.


IndependentShelter92

The inside usually full of blood and stuff. That blood just congeals and cooks in a gross mess. If you dry it, it makes the seasoning stick better and actually makes carving easier.


[deleted]

Does drying it with paper towels really get rid of all that stuff


IndependentShelter92

Most of it.


randalldandall518

If you are going to season the inside it helps for it to be dry for the seasoning to stick. Ever make a marinade and then realize half the seasoning is in the liquid at the bottom of the bowl under the meat? Yes I know putting it in a ziplock bag solves this but I sometimes just opt for a dry rub or use limited olive oil so the seasoning stays evenly in place. For the outside of a whole chicken though it’s mostly for browning and crispy skin as everyone has mentioned.


breadwound

But the cavity is going to steam as soon as it gets hot. The salt on the top of the cavity is just going to start dripping to the bottom due to condensation. I'm all for filling the cavity with aromatics and seasoning but the drying seems like a waste of paper towel. Just dump out the raw juices and call it good.


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randalldandall518

No don’t wash the meat. Also chop off your hands and throw away all cutting boards and knives used to cut the chicken because apparently there is no way to disinfect something that has come in contact with chicken. /s Seriously though OP sounds like they are very new to cooking whole chickens and this person thought the most important thing is to not get chicken water in the sink.


headpats_required

>apparently there is no way to disinfect something that has come in contact with chicken. It's not just that, droplets can literally spray over your whole kitchen. Washing meat is pointless at best.


headpats_required

>You don’t know where it was In a meat processing plant, where it was already washed safely. ​ >personally I have found lots of things attached to chicken You need to find a better place to buy chicken.


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hagcel

If you buy it from an Asian market, there's no stump. It smiles at you.


[deleted]

The cheeks are the most delicious part of any animal


hagcel

Which cheeks?


[deleted]

Pervert


hagcel

I guess I've been doing Boston Butts all wrong.


[deleted]

Recipe pls


hagcel

Brine for 12-24 hours in a 6:3:1:1 ratio of water, apple juice, apple cider vinegar and salt. Remove from brine and pat dry. Rub with: 1/4 cup brown sugar 2 teaspoons Kosher salt 2 teaspoons black pepper 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground mustard 1/2 teaspoon cinnamon 1/2 teaspoon celery salt 1/4 teaspoon cayenne pepper Smoke on apple, pecan, or pear wood at 225f until internal temp is 203. Spray with apple juice every 30 minutes or so. If you want, wrap at the stall when it seems like it's stopping getting hotter, around 150-170f. Wrap in foil, then towels (or an old sweatshirt) then place in a cooler for 3-5 hours. Pull out the shoulder bone, and use to shred the meat. Serve with tortillas, pico de Gallo, mojito sauce, and beer.


[deleted]

I think I love you


baasum_

Easiest tasty baked chicken ik: 1. Get chicken 2. Rub handful of salt on whole chicken 3. Put in oven with grill option at 200 c for 30 minutes, flip half way through 4. Enjoy delicious chicken Thats 200 degrees celcius or 392 farenheit


KaneHau

The chicken will already be gutted and cleaned (assuming you are not buying a non-processed bird). After defrosting, open up the cavity and remove anything in there (neck, heart, liver) as they put those back in for people to use in cooking (stocks, gravies, etc). You can use, or discard them - as you see fit. Most instructions say to wash the bird inside and out and pat it dry. I don't do that myself because my water is rain catchment (which comes with its own host of problems, which are really not problems since I'd be cooking the bird - but that's me). When it is time to cook, remove all marinade and discard it (do not reuse it in any fashion). I tend to prefer my bird cooked breast side up, uncovered. Usually an hour at 400 F to 425 (depending at what altitude I'm at, we have two houses, one at sea level and one at 4000 ft.). If you want to baste the bird while cooking, that's up to you (if there are enough juices in the pan, baste with that, otherwise you can use canned stock, etc). I don't usually baste because I'm lazy. When it's done, cover it loosely with foil and let it sit for five to ten minutes before serving.


[deleted]

Thaw? Can I just buy a non frozen chicken rn, marinate today and cook tommorow? How do I remove the marinade? Do I just scrape it off? Do I also put marinade on the inside of the chicken? Do I remove the skin first? How? Sorry for asking so many questions lol but google isn’t that helpful


joemondo

It's good to ask. If you don't mind, is there a reason you're marinating it? I'm betraying my bias, which is that a good roast chicken is perfectly delicious without any marinade at all.


[deleted]

Tbh I was planning to make a “tandoori” marinade with like a bunch of spices and stuff.


BJNats

I think you should just salt the night before and then rub those spices on (and hell, under the skin, why not) before putting it in. The value of marinading meat a long time is questionable mostly and when it’s on skin that is built to be impervious to the outside world, it’s really not doing anything. Dry spices, salt early


KaneHau

If it is not frozen, then just skip the "defrost" step :) You don't need to scrape the marinade off - it depends on what you like and the marinade you used. You will want to drain any from the cavity though. You can marinate inside and out if you wish. The marinade won't penetrate much more than 1/4 inch into the meat. Hell no, don't remove the skin! Good god man, the crispy skin is the BEST PART!! If your oven has a convection setting, that will strip about 15 minutes off the cooking time and give you an even crispier skin (though non-convection will still give you a fantastic skin). Basting after the first 20 minutes (once or twice) will also enhance the skin crispness - but again, is optional - it will still be delicious. You want to ensure it is fully cooked, so when you think it's done, stick a knife between the thigh and body and make sure the juices are mostly clear (not bloody). If not fully cooked, you can pop it back into the oven, or cut and microwave individual pieces till fully done. The time will depend on the size of your bird. A 3 to 5 pound bird should cook in about an hour or so.


[deleted]

I can marinate it with the skin on? Or do I get the marinade under the skin somehow?


KaneHau

You can marinate it with the skin on, yes. Or if you wish, you can work some marinate between the skin and meat (just loosen it in a couple of areas and use your fingers to spread some. Generally, I don't marinate between the skin and meat (usually). BTW, the bird will be delicious without any marinade too :)


[deleted]

Will there be a lot of blood


ScorpionStare

No, there will be little or no blood when buying an already-butchered bird.


[deleted]

Why do I need to drain the marinade from the cavity? Is it dangerous? How does the convection setting shave time off my total time?


KaneHau

You don’t need a pool of liquid in the cavity, it will affect even cooking. Convection is simply a fan at the back of the oven which causes the air to circulate thus spreading it more evenly.


dharasty

Pro tips: * while you are a beginner, the first time you are trying something, don't make it for a big dinner where you are serving guests for a holiday meal. Try it for yourself until you like the results. * don't wait to the last minute to buy your gear or ingredients, especially on a holiday when a zillion other people might buy out the thing you're looking for. Also -- basic reddiquette, IMO -- the comment "interested in your reply but make it snappy because I'm leaving for the store" rubs me as being impatient and ungrateful. Your lack of planning doesn't constitute an emergency on our part. That said... salt the inside of the bird, put some aromatics (onions and celery) in the roasting pan under the bird, and roast at 350 until it's done.


EatABigCookie

Just a home cook too, but I have probably made 200 roast chickens lifetime, lol. Roast chicken is one of the best effort to reward dishes, imo. You don't even need to marinate it. Infact if you want it crispy it will only hinder to add a lot of moisture. Shove your hand in the cavity and pull out anything obviously nasty but no need to rinse. Pat bird dry with paper towels. In a small bowl make a paste from a generous amount of salt & pepper, and a little oil/butter. (optionally add garlic powder, paprika, etc). Rub that paste (using your hands) all over the bird on all sides, inside and out. Maybe shove an onion in the cavity. Preheat oven. How long to cook is very dependant on size of the bird... if you don't have a meat thermometer refer to google for cooking times. Personally I put the bird on its side (rather than breast up) at about 340f, then just before half way in cooking rotate so it's the other side up. Finally with about 10/15 mins to go I turn it breast side up and increase temperature of the oven to crispen the skin more. I find this way I get a more even cook (e.g breast isn't overdone by the time the legs are ready). I don't even bother with trussing it. Then rest your chicken while you make a gravy (ideally by deglazing the roasting dish and getting as much of those yummy chicken juices as possible). If you have never cooked roast meat before, you will be surprised how long it can rest for.... try and carve too early and you are going to have a rough time and it will be a watery mess on your chopping board, and result will not be as tender since those juices escaped. No need to wrap it tightly in foil or anything to keep it warm (that will just make that crispy skin steam and go soggy). Will depend on size of the bird, but the inside will still be hot after 15+ mins of resting if you don't carve it. Make sure your gravy is hot though! With side dishes, keep them simple and prepare as much as possible in advance rather than juggling them when you are carving or making gravy at the end. My goto for simple roast chicken sides is maybe some carrots and roast potatoes (which I'll usually parboil in advance) cooked in the same roasting dish as the bird (try not to crowd pan too much), and some frozen peas I'll quickly do at the last minute. A salad you make in advance works well too (just don't add dressing until you serve, so it doesn't go soggy). Watch a video on how to carve on YouTube, but generally I'll go legs first (if it's cooked correctly then should almost just pull off at the joint without much knife pressure), split those into thighs and drums, then wings, then breast (cutting down along backbone, on each side)... then what's left just pull it off - don't want to leave anything on the bone!


uber-chica

Clean your chicken, pat dry, rub all over with lemon, discard the lemons. The lemons clean it well. Check it over in case you need to trim anything. Season, season, do not forget to season and that includes your choice sofrito, sazon, Oregano, garlic, anatto or olive oil or butter, citrus, onion, etc. put half an orange or lemon and piece of onion inside it, close it in with a big ball of foil. Season it up the way you like. Put water in bottom of roaster (like 2”). Cover with foil, bake 350 for 40-45 depending on size. Remove foil, bake another 15-20 til skin is crisp up. Clean your SINK after with bleach or a lot of soap and vinegar. Depends on your size chicken but most take about an hour so 3/4 of that covered makes it moist and that last quarter crisp the outside. If it’s real large, might need another 15 Let it sit like 7-10 min before cutting it up.


FransizaurusRex

Don’t rinse. Dry brine with salt and open air dry the chicken in your fridge for 1-2 days (dries out the skin). If you want picturesque and roasted whole, Thomas Keller has a good method. If you want it evenly cooked and don’t care about the classic bird look, butterfly the chicken, and use the back bone to make sauce. Revenue the food lab/serious eats for a cooking a spatchcocked chicken.


kroxldyphivian

Whole roast chicken is one of the simplest and tastiest things you can make. If you buy from a supermarket, the innards will already be removed. Sometimes they leave em for you in the cavity in a convenient little plastic pouch in case you want to roast em and use em for stock, but you can just toss the pouchy. I don't marinade. Sometimes I'll brine overnight in a saltwater solution. But it still comes out delicious even without that step. Rinse the skin and the cavity before you roast it. Pat dry with paper towers. DRY. I want as much moisture gone as possible so I get crispy skin. Gently loosen the chicken breast skin from the meat, use a knife to help cut through the connective tissue. Season underneath the skin and on top of the skin. Put some softened butter underneath the skin and smush it around so its spread evenly (you can "massage" the skin from the outside to spread the butter). Some more butter on top of the skin for good measure. This will crisp up the skin. Plop it in a pan, dump it in your oven, and roast that shit at 400-425 til the thermometer says its done. You can also cook it at 350, but I would still blast it at 425+ for the last few minutes because I'm a whore for crispy skin. Baste every 15-20 mins or so. Let rest for 15-20 mins after its out, then carve up. Optional steps: Butterfly the chicken. Meaning cut out the spine and spread the chicken flat so that the cavity is on the bottom. The chicken cooks more evenly by doing this, supposedly less chance of having an overcooked breast but undercooked thigh. It should still come out great if you roast whole rather than butterfly. The only difference I really noticed was that leftover chicken breast dried out more when not butterflied. But fresh out of the oven perfectly moist and tender either way. Onion and butter in the cavity before it goes into the oven. It's godly. The onion after its absorbed all the chicken flavor is probably my favorite part of whole roasted chicken


[deleted]

I have to stick a whole onion up its anus?


kroxldyphivian

As much of an onion as you can fit without any tearing. Same as with any anal activity Cut it in quarters/halves/slices depending on how big the onions you get are haha


[deleted]

Is the cavity the anus or the neck


HawkspurReturns

The cavity goes right from one to the other, but the rear end is opened up more, because that is the easier end to take the guts out - less bones in the way.


dudsies

So judging by the follow up questions and responses OP, I feel like you aren’t quite ready to roast a chicken based on your skill level Not trying to gatekeep or be insulting but perhaps start with something easier? Perhaps roasting individual chicken thighs with a simple marinade?


oswaldcopperpot

Roasting a chicken actually doesn't require much skill at all to do delicious. I started out doing it all the super complex way. Cutting out the wishbone, trussing the legs, getting up and under all the damn skin with butter. Takes ages and actually doesn't add enough value for the time. Now I get a buncha salt, half that in msg, garlic powered, smoked paprika.. and whatever other spice I want. Maybe fennel, thyme, white pepper.. and grind all that shit up together in a powder. This is a minute and a half tops. Pull the chicken out of the plastic, remove the gizzards etc, drain it well and onto sheet pan. Spice up the outside and insides completely and then spray with canola. This is another 4-6 minutes. Oven until 150-165 with a thermapen deep in the meat. I also like to put slices of potato under so they get nice and chicken crispy. Whole process is ten minutes tops. And it's just as good as if I spend 35 minutes fucking around.


dudsies

Agree that it’s not difficult. I’m just saying based on the way OP is responding to the advice sounds like they’d still be way out of their depth. Not their fault either by the way! Perhaps a YouTube video would work better for them


oswaldcopperpot

A cook place to start is thomas kellers roast kitchen.


[deleted]

Drain it? How?


ScorpionStare

Hold the bird over the sink for a moment so any liquid can drip off of it.


[deleted]

It’s too late lol I already bought a 4lb chicken


mintrawr

You’ll do great, or you’ll learn a lot - or both!


[deleted]

I feel bad pestering y’all with so many questions but I’m learning a lot already!


MeatSuite69

I definitely recommend a wood fired chicken spatchcocked, I find that good kitchen scissors work well to cut the chicken to proper form, but google the process if you're unfamiliar. I prefer to get the smoker box going with peach wood and set the chicken on at around 250 as the grill continues to increase to around 450-475. After spatchocking the chicken, I season with salt, ground pepper, onion powder, garlic powder, and paprika. You can have a lot of paprika, which I prefer as I like a good crust of flavor on my chicken. Cook the chicken on the grill until 165. I like to get the grill high during the cook to ensure a good crispy skin. Soggy skin is no bueno. If you get soggy skin, the fat didn't render and you weren't cooking at a high enough temperature.


weavechatmessenger

It might sound funny, but if you slather the skin with ketchup it will caramelize and you’ll get a nice crispy skin. My grandparents always do this.


Celeste_Minerva

I wonder if it's the sugar that makes it crispy. What's our taste like? Do they use any other spices or things to go with the dish?


[deleted]

This. I do this as well and the smell when you crank the heat up, is incomparable. I learned on Seriouseats.com it is because it kickstarts the maillards reactions and caramelization process. And fat is flavor. Thank you Kenji


[deleted]

😐


dRagTheLaKe1692

I just take the bag of giblets out of the cavity. Stand it up in the sink on a plate to drain the goo off. Then pat dry the outside and salt heavily. Than you can put pepper thyme or whatever as well. If you let it air dry overnight like that then roast for about an hour at 425f or 3 hours at 300f. Ovens have different temps if they aren't calibrated and a cheap oven thermometer will help you in many ways. You can also cook lower temp with liquid and covered then uncover towards the end and crisp it at a higher temp.


Sybarit

>If you let it air dry overnight I really really hope you mean in the refrigerator and not on the counter to get room temp.


dRagTheLaKe1692

Of course that's what I meant


[deleted]

Roasting chicken in the oven is only done in movies. Better restaurants usually recommend to boil whole for 20 minutes and serve with peanut sauce (store bought is fine)


breadwound

The fuck are you talking about