(Image credit: Joe Lingeman/The Kitchn)
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The giblets can be discarded, saved for stock, or used to make gravy later on.”,”image”:{“id”:”38149a3afe8b90ddfe49fe90703e0e21514a6db0″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-08T14:43:50.139-04:00″,”updated_at”:”2017-09-08T14:43:50.139-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-09-06_Kitchn6624_HT Roast Chicken.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”e5ae25603ebda783d05968fb5354e081d384a83c”,”caption”:”\u003cb\u003ePat the chicken dry.\u003c/b\u003e Pat the chicken dry with paper towels, making sure to absorb any liquid behind the wings or legs. Blot inside the body cavity too, getting the chicken as dry as you can inside and out.”,”image”:{“id”:”e5ae25603ebda783d05968fb5354e081d384a83c”,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-08T14:48:29.881-04:00″,”updated_at”:”2017-09-08T14:48:29.881-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-09-06_Kitchn6625_HT Roast Chicken.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”bcb9e1fa90f766947321badf893d2ee3068cfc84″,”caption”:”\u003cb\u003eRub the chicken with olive oil or butter. \u003c/b\u003eRub oil or softened butter all over the chicken, paying special attention to the breast and the drumsticks. Be generous here! The fat will help the skin crisp and become golden.”,”image”:{“id”:”bcb9e1fa90f766947321badf893d2ee3068cfc84″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-08T14:43:50.082-04:00″,”updated_at”:”2017-09-08T14:43:50.082-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-09-06_Kitchn6632_HT Roast Chicken.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”1f10fec2dba914a684365ed3ee4c257fed5e6858″,”caption”:”\u003cb\u003eSprinkle generously with salt and pepper.\u003c/b\u003e Sprinkle the chicken all over with the salt and pepper. Again, be generous here!”,”image”:{“id”:”1f10fec2dba914a684365ed3ee4c257fed5e6858″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-08T14:43:50.163-04:00″,”updated_at”:”2017-09-08T14:43:50.163-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-09-06_Kitchn6635_HT Roast Chicken.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”8914b8e5670244f452d6e629ccf795508318320a”,”caption”:”\u003cb\u003ePlace flavorings inside the chicken and truss. (optional)\u003c/b\u003e If desired, stuff the cavity of the chicken with halved lemons, whole cloves of garlic, or herbs. This adds subtle flavor to the chicken. Tie the legs together with a piece of kitchen twine.”,”image”:{“id”:”8914b8e5670244f452d6e629ccf795508318320a”,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-08T14:43:50.165-04:00″,”updated_at”:”2017-09-08T14:43:50.165-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-09-06_Kitchn6648_HT Roast Chicken.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”9970df537403ef7915a76e5730a8834d43fa3ec8″,”caption”:”\u003cb\u003ePlace the chicken, breast-side up, in the pan. \u003c/b\u003ePlace the chicken breast-side up in a roasting pan, cast-iron skillet, frying pan, baking dish, pie plate, or any other shallow ovenproof dish. You can roast the chicken by itself in a pan, or lift it off the pan using a roasting rack or coarsely chopped vegetables (see Recipe Note). Place the chicken in the oven. Immediately lower the oven temperature to 400°F. Set a timer for 60 minutes and let the chicken roast undisturbed.”,”image”:{“id”:”9970df537403ef7915a76e5730a8834d43fa3ec8″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-08T14:43:50.174-04:00″,”updated_at”:”2017-09-08T14:43:50.174-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-09-06_Kitchn6656_HT Roast Chicken.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”635df4f1051725d971ff88aaaedf95caef30a497″,”caption”:”\u003cb\u003eCheck the chicken.\u003c/b\u003e The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear. If the chicken is not ready, continue roasting and checking every 10 minutes until it is done. Total roasting time will be between 1 and 1 1/2 hours — exact cooking time will depend on the size of the chicken.”,”image”:{“id”:”635df4f1051725d971ff88aaaedf95caef30a497″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-08T14:43:50.037-04:00″,”updated_at”:”2017-09-08T14:43:50.037-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-09-06_Kitchn6593_HT Roast Chicken.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”71a0a64da5cca33ca5bf6581b3b18bcf659dc993″,”caption”:”\u003cb\u003eRest the chicken. \u003c/b\u003eTransfer the chicken to a clean cutting board and let it rest for about 15 minutes. During this time, you can prepare a salad or side dish, or whisk some flour into the pan juices to make gravy.”,”image”:{“id”:”71a0a64da5cca33ca5bf6581b3b18bcf659dc993″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-08T14:43:50.044-04:00″,”updated_at”:”2017-09-08T14:43:50.044-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-09-06_Kitchn6600_HT Roast Chicken.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”9404d6f444d9871bf0ab5baf62201b3377529f60″,”caption”:”\u003cb\u003eCarve the chicken. \u003c/b\u003eCarve the chicken into the breasts, thighs, and drumsticks, and serve. Pick any remaining meat off the bones and save it for other meals.”,”image”:{“id”:”9404d6f444d9871bf0ab5baf62201b3377529f60″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-08T14:45:57.936-04:00″,”updated_at”:”2017-09-08T14:45:57.936-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-09-06_Kitchn6618_HT Roast Chicken 3.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Learning to roast a chicken has a promise beyond what most recipes deliver. Yes, a chicken will become dinner, leftover lunch, and hopefully soup, but a roast chicken also promises an evening spent in the kitchen with family and friends. Mastering a simple roast chicken also teaches kitchen confidence and patience, which the greatest cooks understand.
For a recipe much lauded and loved, roast chicken should be, above all things, simple — the meat tender and juicy, gently seasoned with salt and scented with herbs. Most of your work will be in preparing the chicken for roasting and then finding a way to while away an hour in the kitchen while it cooks.
from WordPress https://jonathanwilhoite.wordpress.com/2017/09/22/how-to-roast-a-chicken-cooking-lessons-from-the-kitchn/
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