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how do you do a roast chicken?

(27 Posts)
lucysmam Sun 07-Sep-08 09:20:23

& I don't mean in the sense that I can't do a roast dinner, just wondered if anyone does anything with it apart from bung it in the oven to roast if that makes any sense?

Doing one this afternoon & was just curious what other people did really smile

giddykipper Sun 07-Sep-08 09:21:13

Lots of salt on the skin to crisp it up blush

SqueakyPop Sun 07-Sep-08 09:22:28

I just bung mine in the oven. I don't faff with basting, lemons, onions etc.

They eat it and ask for more.

Cies Sun 07-Sep-08 09:25:08

I do like to stuff half a lemon inside the cavity if I have one hanging around.

And a couple of bay leaves tucked under the bird give it a really nice flavour.

I´m pretty generous with the salt and pepper too.

oggsfrog Sun 07-Sep-08 09:25:25

Sometimes I put lemon zest, garlic and rosemary in a pestle and mortar, bash it up, mix it with butter then squish it between the breast and the skin.

RubySlippers Sun 07-Sep-08 09:26:59

i put two onions in the tray and one in the cavity

lots of rosemary as well

3 or 4 whole heads of garlic (cut the tops off) and place those in the tray

a big splash of port or wine, and some water to help the gravy get going

rub the skin with a bit of olive oil, salt and pepper, honey and some paprika

cook breast down first to help it keep nice and moist

lucysmam Sun 07-Sep-08 09:27:43

lemons & garlic sound good. not sure about salt though, giddykipper, I already smother everything in salt (very very bad I know but love the taste of anything salty)

lucysmam Sun 07-Sep-08 09:29:46

ooooh, honey! yum

CantSleepWontSleep Sun 07-Sep-08 09:53:20

I just stick it on this and then get it out when done - perfect every time!

smartiejake Sun 07-Sep-08 09:56:20

Looks good cantsleep but very expensive!

CantSleepWontSleep Sun 07-Sep-08 10:00:49

Do you really think 25 Euros is expensive for something that gets used every week for many years? I do have expensive taste generally, but wouldn't have put this in that category.
My mum bought a silicone spike to go up the middle recently, which does the same job - you just put it over whatever roasting tin you already have, but I'm not sure where she got it from. Must ask her, as was talking to someone else about them recently too.

lucysmam Sun 07-Sep-08 10:03:47

CantSleepWontSleep, how much is 25 euros approx in £? That looks like a brill idea! n I bet its soooo much easier to clean than roasting tin!?

3andnomore Sun 07-Sep-08 10:06:50

I often put whole onions and gaerlic cloves into the cavity and maybe fresh herbs if I have...

or sometimes, if I have fresh herbs (basil etc...) I cut into the chicken and stuff small amounts of herbs into those slashes!
(Also do that with Lamb and stuff fresh mint tastes devine )

CantSleepWontSleep Sun 07-Sep-08 10:10:00

Yes it does clean easily.
Should prob have linked to english version of site. (Works out more expensive than using current exchange rate, but at least only postage from UK!)

notsoteenagemum Sun 07-Sep-08 10:15:16

Does that roaster thing hold the juices for the gravy?

lucysmam Sun 07-Sep-08 10:16:43

hmmmm, I'm wondering what to try now. Never done anything more than just shove it in oven & cook!

Cheers CantSleepWontSleep, always on the look out for something new to try so will see if I can talk oh round by telling him it would save us me space in the kitchen grin

jellyforbrains Sun 07-Sep-08 10:43:10

I sometimes stuff with onion/lemon and put a bit of butter under the skin. Also usually put foil over tin for the first hour or so and then take it off. Didn't do this the other night as I'd run out of foil and I did think it tasted a tiny bit drier.

elliephant Sun 07-Sep-08 13:47:20

If you do stick a lemon in it make sure you take it out after if you're planning to boil up the carcass to make stock.Otherwise you you'll be left with a horrible bitter taste in your mouth. From the stock.

Overmydeadbody Sun 07-Sep-08 14:36:16

I always seperate the skin from the flesh (while keeping it intact and still on the chicken) and then rub the flesh with lots of salt and pepper and crushed garlic (and sometimes nobs of butter if I'm feeling decadent).

If you just put salt and pepper on the skin the actual flesh doesn't get seasoned.

ClairePO Sun 07-Sep-08 14:41:50

I do what oggsfrog does with lemon zest, garlic and rsoemary but also add a knob of butter, between skin and flesh then roast on top of the potatoes so the potatoes get the flavour too

lucysmam Sun 07-Sep-08 16:20:26

ellie, will remember that. Didn't have a lemon so didn't try it this time. But I did chop sum herbs & garlic and mix them with butter rubbed on the flesh. It was yummy and we're all stuffed! Although you wouldn't know it the way oh and lo are running around the living room hmm

expatinscotland Sun 07-Sep-08 16:22:22

i've got one in just now.

olive oil, Lakeland's Good with Everything, lemon juice, melted butter, garlic and fresh rosemary.

in at 180 for 1.5 hours although after 45 mins. i take it out, baste it turn it over and turn the rack round.

lucysmam Sun 07-Sep-08 16:24:08

expat, I've never turned a chicken over in my life! Are you supposed to?

expatinscotland Sun 07-Sep-08 16:26:15

there's nothing really you're supposed to do besides cook it, i just turn it over so the breast bit goes all juicy.

lucysmam Sun 07-Sep-08 17:01:46

oooh, ok then. Just wondered if I had missed something vital there!

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