How to roast a chicken?

Selecting the Perfect Chicken

Before we even start roasting, it's essential to choose the right chicken. When you're at the grocery store or farmer's market, look for a whole chicken that is plump and has a healthy, pink color. The skin should be tight and free of blemishes, cuts, or bruises. Organic, free-range chickens are the best choice for both ethical and taste reasons, as they tend to have a more natural, robust flavor. Lastly, consider the size of the chicken. A 3-4 pound bird is perfect for a small family, while a 5-6 pound chicken will serve a larger group.

Preparing Your Chicken for Roasting

Now that you have your chicken, it's time to prepare it for roasting. Start by removing any giblets or organs from the cavity, and rinse the chicken inside and out with cold water. Pat it dry with paper towels – this is important, as a dry chicken will yield a crispier skin. Next, trim away any excess fat or skin around the neck and cavity openings. Finally, season the chicken liberally with salt and pepper, or any other herbs and spices you prefer. Don't be shy with the seasoning; it will enhance the flavor of the finished dish.

Stuffing and Trussing the Chicken

To add extra flavor and moisture to your roast chicken, consider stuffing the cavity with aromatics. This can be as simple as a halved lemon, a head of garlic, and a few sprigs of fresh herbs like rosemary or thyme. Once the cavity is filled, truss the chicken by tying the legs together with kitchen twine. This helps the chicken cook more evenly and keeps the stuffing in place. Tuck the wing tips under the body to prevent them from burning during the roasting process.

Choosing the Right Roasting Method

There are several methods for roasting a chicken, each with its own benefits. The most traditional method is to roast the chicken on a rack in a roasting pan. This allows for even cooking and easy collection of pan juices for making gravy. Another popular method is to roast the chicken on a bed of vegetables, which not only adds flavor to the bird but also provides a delicious side dish. Finally, you can try the spatchcocking method, which involves removing the backbone and flattening the chicken for quicker, more even cooking.

Roasting the Chicken

Preheat your oven to 425°F (220°C), and position a rack in the middle of the oven. Place your prepared chicken on the roasting rack or bed of vegetables, and insert a meat thermometer into the thickest part of the thigh, making sure not to touch the bone. Roast the chicken for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) in the thigh and 160°F (71°C) in the breast. If the skin is browning too quickly, you can tent the chicken with aluminum foil to prevent it from burning.

Resting and Carving the Chicken

Once the chicken has reached the proper internal temperature, remove it from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute and results in a more tender and juicy chicken. To carve the chicken, start by removing the legs and thighs, followed by the wings. Then, slice the breast meat away from the bone, and cut it into even pieces. Save any leftover bones and carcass for making delicious homemade chicken stock.

Serving Your Roast Chicken

Now that your chicken is carved and ready to serve, don't forget about the sides! Classic accompaniments for roast chicken include mashed potatoes, roasted vegetables, and a simple green salad. Gravy is also a must, which can be made from the pan drippings collected during roasting. Add a splash of white wine or chicken stock to the pan, and scrape up any browned bits. Thicken the gravy with a roux made from equal parts butter and flour, and season to taste with salt and pepper. Finally, pour the gravy over the carved chicken and enjoy your delicious, homemade roast chicken dinner!