Content

• To step
• Part 1 of 5: Prepare fried chicken
• Part 2 of 5: Season a whole chicken
• Part 3 of 5: Stuffing / rubbing roast chicken
• Part 4 of 5: Frying the whole chicken
• Part 5 of 5: Rest the chicken
• Tips
• Necessities

By learning to fry whole chickens you will be able to prepare meat for a large family or several meals at the same time. It can also save money on your grocery expenses, as the butcher charges higher prices for selling fillets, thighs, and other parts of a chicken separately. Find out how to roast a whole chicken in the oven.

To step

Part 1 of 5: Prepare fried chicken

1. Defrost your entire chicken. Depending on the size of the bird, it can take one to three days to thaw in the refrigerator. It is recommended that you start baking shortly after defrosting to avoid foodborne illness.
2. Preheat your oven to 230 degrees Celsius. Slide a rack into the center of the oven or just below it, depending on the size of the whole chicken.
3. Free up space in your kitchen by the sink. Remove other kitchen utensils, plates, and cutlery to reduce cross-contamination. Have your roasting pan or frying pan nearby ready for easy moving.
4. Remove the chicken from its packaging. Put the packaging directly in the trash can.
5. Remove the neck and organs from the cavity. Discard them if you don't want to use them for gravy.
6. Place your hand at the opening of the socket, chest facing up. Put your fingers between the fillet and the skin. Move your hands under the skin to loosen it for seasoning.
7. Wash your hands for 30 seconds before touching other ingredients or dishes.

Part 2 of 5: Season a whole chicken

1. Decide which herbs to use. Roast chicken is versatile, and it can be flavored with your preferred regional flavorings, fruits and vegetables.
   • Try lemon pepper or lemon garlic chicken. Lemon, onions, and garlic are the main flavorings that help flavor the whole chicken. Pepper or garlic can be used to season the outside of the chicken as well as the inside of the cavity.
   • Consider herbal spices, such as a combination of rosemary, sage, and thyme. You can use a common chicken seasoning blend or Italian seasoning if you don't have access to fresh herbs.
   • Spanish or Mexican flavors such as chili pepper, paprika, garlic, or cayenne will spice up the outside of the chicken. Use the pre-seasoned extra meat for tacos and enchiladas. Adobo spice mix is ​​a combination of paprika, oregano, garlic and pepper that can be purchased prepackaged at supermarkets and toko's.
2. Cut your seasonings.
   • Cut one to two lemons in half to place in the cavity of the chicken.
   • Cut onions or shallots into quarters.
   • Peel garlic cloves. You want to place between two and ten cloves of garlic, depending on your preference.
3. Mix your mixture to coat your chicken. Mix two tablespoons (30 ml) of unsalted, melted butter with half a teaspoon (1 gram) of salt, half a teaspoon (1 gram) of pepper, and half a teaspoon (1 gram) to a tablespoon (30 grams) of dried or fresh herbs. You can use a 1 to 3 ratio when weighing dried or fresh herbs, as dried herbs have a stronger flavor.
   • You can also replace the butter with canola oil or olive oil. The fat will help brown the bird's exterior.
4. Rub the chicken with your butter and herbs or spices. Spread them under the skin on the chicken meat.

Part 3 of 5: Stuffing / rubbing roast chicken

1. Shake the lemons, onions and garlic with salt and pepper. Put it in the cavity of the chicken. Make sure that no ingredients fall out; it can be pressed firmly.
2. If you haven't already, put the chicken on the rack. The fillets should face up on the rack.
3. Cut apples, potatoes, onions and other vegetables into large pieces. Place that under the grate.
   • If you are using a casserole, put the root vegetables in the bottom of the pan and put the chicken on top. This will cause the juices to drip into the pan while it cooks.
   • If you want smaller pieces of vegetables, wait 20 to 30 minutes before putting them under the wire rack. This will prevent the vegetables from overcooking.
4. Tie up the chicken if you wish. This means securing the drumsticks with string and pushing the wings between them to keep the cavity closed.
   • There is no need to tie up the chicken. It can extend the roasting time because the heat cannot reach the dark meat so easily.

Part 4 of 5: Frying the whole chicken

1. Place the roasting pan in the oven. Let it roast at 230 degrees Celsius for 20 minutes. This will brown the bird and trap juices.
2. Lower the oven temperature to 190 degrees Celsius. Let it roast for an hour to an hour and a half, depending on the size of the bird, the evenness of the oven, and the height.
3. Insert an oven thermometer into the thigh. It must indicate at least 77 degrees Celsius. If not, let it cook for another 20 to 30 minutes before checking again.

Part 5 of 5: Rest the chicken

1. Remove the roasting pan from the oven. Place the chicken on an unheated surface or cooling rack.
2. Place aluminum foil over the chicken to keep the heat in.
3. Let it rest with the chest up for 10 to 15 minutes.
4. Flip the chicken and let it rest for another 10 minutes.
5. Pre-cut the chicken and serve. You will have to go back to the bird to get the rest of the meat off the bones for use in future recipes.
   • Discard the chicken carcass or put it in a large saucepan to make homemade chicken stock.
6. Ready.

Tips

• Always thoroughly clean areas that have been in contact with raw chicken with disinfectant spray. You will have to sanitize the sink and put dishes and other utensils in the dishwasher.

Necessities

• Whole defrosted chicken
• Oven
• Roasting pan / frying pan
• Knife
• Lemons
• Garlic
• Onions
• salt
• Pepper
• Spice mix / fresh herbs
• Root vegetables
• Butter / olive oil / canola oil
• Cooling rack
• Aluminium foil
• Carving knife
• Rope
• Water
• Disinfectant