A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
|
|
|
Directions: 1. Adjust oven rack to middle position; heat oven to 500. Elevate and
lightly oil roasting rack.
2. Season cavity with salt and pepper to taste; place aromatics in
cavity. Pin flaps of skin at leg end together. If legs splay badly,
tie drumstick ends loosely together. Arrange chicken, backside up, on
rack.
3. Roast chicken, brushing bird with butter or pan juices every 8 to
10 minutes. If pan juices begin to spatter loudly, add a few
tablespoons of water to pan; repeat as necessary.
4. After 20 minutes for a small chicken, to 30 minutes for a chicken
approaching 5 pounds, season legs and turn chicken, breast side up,
pouring juices from body cavity into pan. Prop up the breast end with
1-inch-thick wad of foil under the back. Baste and return to oven.
5. Roast chicken, basting every 7 to 8 minutes, until breast side has
browned sufficiently. Turn oven down to 325 and prop oven door open
for a minute or two to quickly bring the temperature down. After 40
minutes total cooking time (50 minutes for large birds) season breast
and legs, then check inner breast temperature by inserting
thermometer from neck-end along ribs. When thermometer registers 148
to 150 degrees, the breast is done. Figure on breast temperature
rising 2 degrees (larger birds) to 3 degrees (small birds) for every
additional minute in oven. When breast is done, insert thermometer
into thigh meat closest to body; it should read at least 160 degrees.
6. When chicken is done, tip cavity juices into pan and poke skin
below thigh to release under-skin juices. Transfer chicken with rack
to a plate, let rest for at least 20 minutes before serving.
Cook's Illustrated
Charter Issue
| Ingredients:
1 chicken (3 1/2 to 5 lb) rinsed and dried giblets, kidneys, and excess fat removed
1/4 Cup(s) melted butter |
|
|
|
Check some related to Basic Recipe for Roast Chicken videos
Similar recipes:
|
Chicken tamale pie Prepare muffin mix as directed on package, adding 1/2 cup of the cheese
with the mix. Set aside. (Do not bake.)
Cook and stir...
Almond chicken baked in cream Blend seasonings with 6 tablespoons butter in bowl.
Coat chicken pieces with flour. Dip chicken in seasoned butter. Arrang...
Scalloped chicken Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook,...
Chicken schnitzel On plate, combine 4 Tblsp. flour with salt and pepper. On second
plate, combine bread crumbs, paprika and garlic powder. ...
Chicken 'n vegetable stir fry In large skillet, heat oil and cook chicken with vegetables over
medium-high heat, stirring constantly, 10 minutes or un...
Chicken braised with cinnamon & cloves *Note: Chicken should be about 2-1/2 lbs., and be cut into serving
pieces.
Arrange the chicken parts in a glass or earthenwar...
The best chicken dish Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Dr...
Buttermilk chicken fried chicken Place the chicken in a shallow dish and pour in 1/2 cup buttermilk.
Turn chicken to coat all pieces. In another shallow dish,...
Company chicken casserole Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the rema...
Broiled sage chicken Mix all ingredients except chicken breast halves in large glass or plastic dish. Add chicken, turn to coat with marinade. Cov...
Hoisin chicken breast supreme Combine the marinade ingredients in a bowl. Add the chicken and
toss
lightly to coat. Cover with plastic wrap and let marin...
Moroccan chicken Salt and paprika chickens. Brown in oil. In another skillet, saute
onions until clear. Add raisins, cloves, and pine nuts...
Perfect chicken cacciatore 1. Place tomatoes in small saucepan. Add all remaining ingredients
: except chicken, lemon juice, and vegetable seasoni...
Pot roast with vegetables Brown boneless chuck roast evenly on all sides over medium heat in a small
Dutch oven coated with vegetable cooking spra...
The best ever buffalo chicken dip Cook chicken breasts and cut into bite size pieces. Mix all ingredients except a handful of the cheddar. Put in a 9"x1...
Basic baking powder biscuit recipe All ingredients are Approx. measurements.
Combine flour, salt, sugar and baking powder. Mix well. Add softened marg/butter ...
Grilled chicken quesadillas : 2 c Grated cheddar cheese (mild
- or sharp)
: 1 c Grated chihuahua cheese or
- Montery Jack cheese
: 1 c Sal...
Baked chicken breasts with honey mustard sauce Here is a recipe from Lora Brody's "The Kitchen Survival Guide."
Heat oven to 375'F. with rack in cen...
Chicken yucatan Preheat oven to 375. In a food processor or blender, combine fruit juices, oregano, olive oil, cumin, chili powder, garlic, ...
Tandoori spiced chicken Combine all ingredients and marinate the chicken breasts for 30 minutes.
Broil on HI for 8 minutes each side.
...
Lemon pepper chicken Mix all together and cook in crock pot for 3 hours. You can use chicken breasts in place of the thighs. You can also use 1 ...
Brown rice chicken bake Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, and seasonings in bowl. Transfer to a 3 quart baking dish coated...
Chicken with horseradish cream To make sauce, combine whipping cream, mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, seasoned salt and...
Chicken salad delight Bring water to a boil; stir in barley, bouillon granules, and 1/4 teaspoon
salt. Reduce heat. Cover; simmer 50 to 60 m...
Buffalo chicken wings 4 Cut tips off wings and cut wing in half at the joint. In a 4 quart
saucepan, heat 2 inches of salad oil to 375oF. Lower w...
Chicken enchiladas - clinton This is Clinton's favorite entree. Definitely not low-fat, it has wonderful flavor.
In a skillet over medium-high heat, ...
Chicken in cream & herb sauce Place chicken between sheets of plastic wrap, and with heavy wooden
mallet, pound evenly and gently
until about 1/4" thi...
Tangy chicken livers This is no ordinary pan of chicken livers to be eaten out of a sense
of economic or nutritional duty. A splash of balsamic v...
Hot & sour chicken soup * Chicken breasts should be skinned and boned.
~---------------------------------------------------------------------
~-- Cut...
Roast beef tenderloin One 4-5 pound fillet will serve 8.
Preheat oven to 425F and position rack in
the center. Lightly oil a
roasting pan. Mix to...
Barbecued chicken (mw) Cut chicken into pieces, cut each breast half into halves. Arrange
chicken skin sides up and thickest parts to outside i...
Salt roasted chicken Serves 4 to 6. Preheat the oven to 4500. Wash the chicken, burn off
any pin feathers, and place it in a roasting pan. Cut hal...
Easy chicken in wine sauce In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the...
Chicken coconut curry Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until th...
Chicken couscous Cut chicken into 3/4-inch cubes.
Season chicken with salt and pepper. Heat oil in a large saucepan over medium-high heat. C...
Artichoke chicken 1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, ...
Wild rice turkey stuffing recipe The night before, cook wild rice. Break bread into chunks and saute in oil or margarine (see note). Saute onions and celery. ...
Annie mae jones' old-fashioned fried chicken Chickens must be cut each into 8 pieces, backbone removed (save liver and gizzard for
another use).
1. Wash each piece ...
Roast loin of lamb Spread stuffing and bacon over inside of meat, roll up and tie securely. Roast in a moderate oven 350deg F (180 C) about 1 1/...
Mexican chicken lasagna btvc62a **Cook Lasagna according to package directions. Heat oil in a wide frying
pan over medium heat. Add onion, garlic, and red or...
|
Loading...
|
|
::