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A delicate procedure, roasted chicken is a seemingly simple yet deceptively complicated recipe. When you bake a whole chicken, it’s prone to drying out or not cooking through. While one is just sad, the other is dangerous. Here’s how to avoid both outcomes.
The oven is the most sensitive tool in the kitchen, and cooking with it requires special care and attention. Never leave your oven unattended, and check on your food using the oven light. Opening ovens while food cooks can ruin your dish, so resist the temptation.
Preheating your oven before use leads to more evenly cooked meat. It keeps the legs, skin, and wings from burning or being overcooked. It also keeps you safe from anything harmful. Make sure your chicken cooks all the way through without drying out by preheating the oven before you create your marinade. Set your oven’s temperature to 415 degrees Fahrenheit and start bringing out your ingredients. Set aside a cooking thermometer if you have one.
Whether you’re going for southern cuisine or Asian-fusion baked barbeque, your marinade is going to have the most influence on the taste of your meat. Let your chicken sit in your marinade in a covered bowl for about half an hour. Allowing your poultry to approach room temperature will better ensure that your chicken cooks thoroughly, eliminating your chances of live parasite or salmonella exposure.
Try oregano, rosemary, and buttermilk for a country comfort meal or soy sauce, garlic powder, and cayenne for an exciting home takeout experience. Try adding an egg or a tablespoon of flour to thicken your marinade or sauce and help spices stick to the meat. Always remember salt and pepper.
Carefully place your marinated chicken frontside-down in a buttered or oiled oven-safe dish. Cooking your chicken dark-meat-up will bring more natural oils down through the white meat and keep the front side from getting too dry. Pour over some of your leftover marinades and add some extra spices.
Cooking at a higher temperature gives you a juicier chicken because it allows less time for the juices to run out of the meat. Put the pan in the oven preheated to 415 degrees Fahrenheit and set a timer for 15 minutes for every eight ounces your chicken weighs. For example, a 16-ounce chicken needs 30 minutes in the oven. Add honey glaze or a sprinkling of brown sugar, then set the oven to broil for three minutes after your timer goes off for a baked-hard crispy crunch.
In a genuinely beautiful exchange, the stuffing flavors the meat while the meat flavors the filling. Try adding diced fresh garlic to your traditional breadcrumb stuffing mix or filling your chicken with fresh basil, diced carrots, cauliflower bits, pre-boiled yam, diced onion, and cubed cheese for a stylish, late-summertime meal inside a meal. Get your leftovers storage-ready!
Take your pan out of the oven and carefully set it on the stovetop. With your cooking thermometer, check that the internal temperature is at least 165 degrees Fahrenheit by inserting it into the thickest part of the chicken.
If you don’t have a thermometer, flip the chicken using a serving fork. With the serving fork, keep the chicken steady. Then, make a few deep cuts in the white meat with a knife. If you see any pink, give it a few more minutes in the oven. Let your chicken have some time to relax and try your best not to be hasty. Chicken juices fresh out of the oven can be incredibly dangerous.
What are your secrets to roasting the perfect whole chicken? Show off in the comments!