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This is an awesome and super easy-to-make flavourful whole roast chicken. I think the secret to its success is cinnamon in the marinade, along with a sprinkle of it on top before it goes in the oven. Try this chicken out with my Mediterranean garlic sauce, recipe attached below.
When roasting a whole chicken, turkey or turkey breast use a "basting" cloth and roast breast-side down for a flavorful moist chicken/turkey. Roasting breast-side down keeps the breast moist because the juices will go down and keep the breast from drying out.
I tweaked an old Lebanese kabob-type recipe and used a whole chicken so I could just marinate it, throw it in the oven, and forget about it. I served it with some warm flatbread and yogurt. I love using the roasted chicken's super flavourful bones and pieces to make a hearty chicken broth for another meal. I butterflied my chicken for more uniform cooking. You also get better results for crispy skin this way, if you're into it.
To prevent a chicken from drying out while it is roasting, place a whole apple inside the chicken. When the chicken is done, just throw the apple away.
When I roast a small chicken in a same sized roaster, I add about 4 cups of either chicken broth or boullion to the roaster with the chicken already in it. I rub softened butter or margarine on the chicken first and add a few shakes of poultry seasoning on top of it.
Mix the butter, paprika, pepper, and salt in a bowl. Pat the chicken dry with paper towels. Loosen the skin of the chicken carefully and place 1/2 of the butter mixture beneath the skin.
I never understood what exactly a fryer chicken was, until I read this explanation in our local newspaper a while ago: " a roasting chicken is a large fryer, relabeled and sold at a higher price.
This is a guide about make roast chicken into multiple meals. Whether you roast one yourself or buy one on sale, a roast chicken can be divided up and used for several meals. Using small portions of the meat is economical and works well for casseroles, main dish salads, and more.
This is a guide about cooking time and temperature for roasting chickens. First cook the chicken at around 375 degrees F for about an hour, then raising the temperature up for a short amount of time to brown the skin. This will make a deliciously juicy chicken, that everyone will enjoy.
The sweet, savory flavor of this unique roast chicken will delight you and your family or guests. The surprise ingredients are berry jam and marmalade, tucked under the skin prior to roasting. This page contains a jammy roast chicken recipe.
A vertical roasting rack is a nice alternative to the traditional type when making roast chicken. This way the entire outside is nice and brown and crispy. This is a guide about roasting a chicken using a vertical roasting rack.
If you like the skin on your roast chicken very crispy, then this is the recipe for you. This page contains a crispiest roast chicken recipe.
This is a guide about roasting a chicken in a slow cooker. Although it will not brown as it does in the oven, you can roast a chicken in your slow cooker.
Yummy main dish. Preheat oven to 425 degrees F. Rub chicken with salt, pepper, and garlic. Place breast-side up in large roasting pan. Brush with 3 Tbsp. butter.
Preheat oven to 350 degrees F. Rinse chicken; pat dry with paper towels. Place chicken, breast-side up, in 9x13 inch baking dish or roasting pan. Arrange potato, onion and carrots around chicken.