Roast Chicken 101

After trawling youtube, it seems that there are many variations to roasting your chicken.  Numerous way to get the skin crsip, to infuse different flavours and to add various sides.  However, what they all have in common in that the bird is cooked at around 180 degree centigrade for about 1 hour.  And this means at that is the very basic needed in cooking a bird.  For my first attempt, i have gone with the bare bones version and done the very minimum.

• Clean out the insides of the chicken, and remove the head and the feet
• (Optional) Remove the wishbone so that it will be easier to carve out the meat later on when the chicken is cooked
• Pat dry, in preparation for next step (because water does not mix well with oil)
• Apply a fat to the outside of your chicken.  This can be in the form of butter or oil.  The fat helps the skin to crisp later on, and also keeps the meat moist.
• Season with salt and pepper, rub in the oil and the seasoning
• Most recipes call for paprika seasoning, which adds both colour and flavour.  (i forgot to buy this so i used minced chili padi instead, which worked out pretty fine)
• Throw in a clove of garlic into the hollow of the chicken for better taste
• Using a string, secure the feet and tuck in the wing tips such that the chicken is compact.  this makes the chicken into a somewhat rectangular shape and presents a flat surface for even cooking throughout.  The video below is quite useful and Chef Andros has good technique.  Oh, and he plays the harmonica too.  Interesting fella.

• Cover the plate and chicken with tin foil.  Cook at 180 degrees centigrade for about 45 minutes.  This steams the chicken and keeps the meat juicy
• Remove the foil and put the chicken back in.  Exposing the skin now allows it to crisp.  Remove after about 15 minutes, or when you see the chicken start to "sweat"
• Note that there is generally no hard and fast rule to how long you need to cook the chicken, since it varies with its size as well as how well your oven is functioning
• The foil is also not an absolute rule.  Other recipes do not use foil and call for basting of the chicken in butter at regular intervals.
• If you have a fancy needle thermometer, the chicken is ready when the inside is at about 70 degrees centigrade.
• IMPORTANT: Remove the chicken and allow it to rest for about 15-20 minutes.  This allows the juices, which have been moved about by the heat, to redistribute itself.  For the same reason, some recipes call for the chicken to be flipped halfway through the cooking.  Click here and here for more info on resting your meats.

The Verdict
I didnt have string and so my chicken did not cook very evenly.  My oven isnt too good so the skin did not crisp very well either.  Will try a higher temperature the next time.  However, the taste was excellent.  The meat was moist and juicy and the chili padi added a terrific kick.  Simple and oh so wonderful.  Will definitely try again!

Going further:

• Throw in some thyme and rosemary for enhanced fragrance
• Stuff the chicken for more flavour.  the stuffing helps the chicken to cook more evenly too
• Marinate not just on the outside, but under the skin as well.  be careful not to puncture the skin, as the skin keeps the moisture in
• Marinate overnight for more taste!

Prep time:8 Minutes.  Cooking Time: 60 Minutes.  Price: $6.50 for a whole chicken