I'm entering unknown territory - cooking an actual chicken

[TensionWheelsCoolHeels]

Something I've never done before (I only eat the breast so it always seemed a waste) - DD wants a proper chicken with legs and everything.

I have a bag thing with herbs to stick the chicken in (I'm trying to get some flavour in it). I'm aware there could be something (giblets?) in a bag inside the chicken but I've no idea what I'm supposed to do with it. Do i need to stick my hand inside or it this attached to something on the outside i.e. string etc. Also, do i snip the ties around the neck/legs or does it need to stay 'trussed up' for cooking? I think I'd like to try and make some soup with it afterwards but again, never done that before either so not sure how that all works.

So, looking for any tips on how to do this right - I'd love to make a nice gravy too but I've no idea how to make a proper gravy with the juices.

Any links would be helpful, or just tips in general on the best way to cook it, what to do with the carcass and how to make proper gravy.

if there are giblets in it should say in the wrapping/packet

i leave trussed up for cooking

i cut a lemon up and stick it inside with some herby butter

then i stick it in a baking tray - for however long it says on the wrapping/packet and stick some veg in with it too.

if you want to go a bit fancier

carefully cut a small hole at one end of the breast, and very carefully, work the skin loose so it leaves you with a kind of pocket

inside the pocket stick bacon

shit you not

terrific

I only ever cooked a whole chicken if more than just me and XH as neither if us liked meat on the bone so it was a waste. I used to cut holes in the breast skin and push butter and rosemary under the skin. Leave it trussed. Remove the giblets and use to cook gravy for more flavour.

Turn the chicken upside down partway through cooking so that the breast is down in the dish and stays nice and moist in the fat/butter.

To make a gravy with the juices:

Take chicken out of the roasting tray and put onto a warmed plate.

Make up some stock either using a cube or pot of stock jelly, put stock into the roasting tray and turn on the hob under the pan, gently rubbing the cooked on juices with a wooden spoon.

We add some wine (white for chicken or pork, red for beef or lamb). Now you need to thicken the gravy up. This is where DH and I have different approaches (DH is a chef), DH mixes a small amount of flour with some butter (not margarine) to make a ball, and adds this in small pieces to the pan, it melts the butter and then thickens it. I cheat here and use gravy granules. (Not a chef )

If you want to use a traditional bistro, add this to the pan after the wine, bring to the boil, then add small amounts of either flour and butter mix, cornflour or arrowroot to thicken.

HTH

I remove the string spread out the limbs, shove it into a hot oven - 230C for 30mins and then reduce temp down to 180C for the rest of the time. When done, take it out of the cooking pan, place on a warmed plate or chopping board and cover with a clean tea towel to rest and keep warm.

I don't add any extras, it's the easiest laziest thing I cook. Pick at the cooked meat afterwards for sandwiches. Fiona's gravy sounds great, only ken thing to add the dcs prefer it without white wine, I think they're wrong but I give in for the sake of harmony.

Be brave, it really is very hard to screw up a roast chicken, do you know how to test that it's done - cooking time will be on the packaging and they err on the side of caution, I cook for less time and use a thermometer to ensure it's cooked.

Thanks! I appreciate the posts. I'm going to stare at it for a bit to figure out which option I'm going for I like the bacon idea too.

I think DD likes the legs so she can get them as part of her dinner and I'll get the breast. Ill probably end up putting a large amount in the fridge for the next day for lunch as it's just the 2 of us for Xmas.

Any ideas about the soup? Do I just stick what's left in a pot and boil it up? Then drain everything out leaving the stock/soup?

My MIL makes soup using stock (boil the carcass in water with onion, carrot, leeks and celery) the leftover chicken and tiny star shaped pasta.

I've got some of that pasta, I'll try that.

Before you shove it into the oven put the chicken breast up and press with both hands until it cracks- it will lay better in the tin. I always roadt the chicken breast down first basting every 20 mins (roughly), halfway through the roasting turn it over so it roast on the breast side.