| Roast chicken is
probably the most well known and consumed dish the world over. Where would
family gatherings be without the time-honored roast chicken?...that special
roast chicken that only grandmas used to make! But beyond the favorite chicken,
all types of poultry can be roasted - from small poussins to large turkeys.
However, older tougher birds are better pot-roasted.
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With a damp kitchen towel, wipe the
chicken thoroughly, inside and out. If recipe requires stuffing the chicken,
follow as per instruction, then
truss the bird. Spread the breast of the chicken with softened or melted
butter or oil. For lean game chicken or other poultry, bard the breast. If
cooking with duck or goose, prick the skin. |
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Set the chicken breast up on a rack
in a small roasting tin or shallow baking dish. If you are roasting a lean game
poultry, set the poultry in the tin breast down. |
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Roast the chicken, basting it every
ten minutes alter the first half an hour with the accumulated juices and fat in
the tin or baking dish. If recipe requires chicken to be turned, follow. If the
chicken is browning too fast, cover loosely with a foil. |
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Transfer the chicken to a carving
board and leave to stand for at least fifteen minutes before serving. Make use
of the waiting time wisely, by making a simple sauce or gravy with the juices in
the tin. |
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Tip:
Before roasting, loosen the skin on
the breast by gently easing it away from the flesh with your fingers. Press the
softened butter - mixed with garlic and herbs for extra flavor - and smooth back
of the skin. |
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