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Original poster

How do I roast a whole skinless chicken?

48 replies

isthistoonosy · 02/12/2016 15:59

Its quite a big bird but it was male and free range so its skinnier & gamier (sp?) than the average shop brought bird, if that makes any difference.

Will he just dry out if I roast as per a shop bird with skin, is there anyway to prevent that? Its a trial run for the Christmas turkey which will also be whole and skinless so fingers crossed we can make something edible!

thanks

OP posts:

dreamingofsun · 02/12/2016 16:29

how wierd to be skinless. never come across that before. i think you either need to baste with something like olive oil and then cover with foil so it doesn't dry; or maybe spatchcock and then put a marinade on.

why on earth does the butchers take the skin off. can you ask them not to?

My turkey = i normally sort of steam by wrapping loosely in foil. which would work for skinless (must be no gaps so steam can't escape)

TupsNSups · 02/12/2016 16:33

Why on earth has it been skinned?

I agree with dreaming, you will have to use plenty of butter or oil and tin foil to stop it drying out.

Mummyoftwo91 · 02/12/2016 16:34

I would buy a big roast in the bag and cook it in that, should stop it drying out

Natsku · 02/12/2016 16:35

A skinless chicken is a waste of a roast chicken! But butter and tin foil sounds like the best bet.

Solasum · 02/12/2016 16:36

Or plaster with bacon to make another skin?

AndNowItsSeven · 02/12/2016 16:37

Why no skin?

EvansOvalPies · 02/12/2016 16:38

I'm also agog at a whole skinless bird. Why on earth would any butcher do that? Sounds quite bizarre. Does he sell the skin separately?
I can only agree with above posters and the foil, or stick it in a lidded casserole dish with plenty of liquid and vegetables. (But of course, then it will be a casseroled bird, rather than a roast one).

Original poster

isthistoonosy · 02/12/2016 16:39

Oh sorry should have explained SIL keeps chickens for eggs but has too many males so gave us one, we skinned rather than plucking as it is much faster to prep it that way.

Normally with fresh birds we would quarter and poach on the top of the oven but fancy trying roasting as we are getting a fresh / live turkey for xmas.

Great I'll give butter, and oil a go and see how it goes. thanks.

OP posts:

EvansOvalPies · 02/12/2016 16:39

The best bid of any roast bird is the crispy skin

user1480182169 · 02/12/2016 16:39

Cover your shop bought chicken in bacon.

EvansOvalPies · 02/12/2016 16:39

bit

Original poster

isthistoonosy · 02/12/2016 16:39

Oh I like the bacon idea for the turkey though!

OP posts:

user1480182169 · 02/12/2016 16:40

non shop bought in fact.

playmobilpeacock · 02/12/2016 16:40

I would cover it in streaky bacon. If you don't cover the flesh it will dry out horribly.

Original poster

isthistoonosy · 02/12/2016 16:41

Its not shop brought or bought (as you quite rightly say) maybe you need to learn to read as much as I need to learn to spell!

OP posts:

user1480182169 · 02/12/2016 16:56

hence my second post.

EvansOvalPies · 02/12/2016 17:04

Why, when someone asks a question, do other posters feel the need to pick them up on grammar? Particularly posters who cannot even be bothered to think of a decent Username. OP will be bringing her bird from her SIL's home to hers, or her SIL will be taking it to OP's house. In which case it will have been brought from it's original place. OP can quite legitimately say "SiL will be bringing our chicken over soon".

Some of us didn't understand the skinless bit, and asked in a nice way. The question was answered. Now it makes more sense.

Why can't some people just give a helpful answer without nitpicking?

Hope you enjoy your chicken, OP

user1480182169 · 02/12/2016 17:07

its not grammar at all, its use of a completely different word.

And I think you'll find it was merely included in a sensible suggestion responsive to the original question.
So it was doubly helpful, unlike the mealy mouthed moaning about it, which does not even contain an answer to the question asked in the OP.

Twolittlejobbys · 02/12/2016 17:10

I would cover and cook in a roasting bag for steam, let it cool then strip it and put it in a slow cooker with stock/gravy. This will put the moisture back into the meat and should be lovely and soft!

EvansOvalPies · 02/12/2016 17:12

The OP was not asking for a lesson in the use of the English language - she was asking for ideas on how to cook a chicken. I think you'll find that everyone (incl me)! who replied offered a suggestion on how to cook the chicken (whilst at the same time asking questions on the reason behind the skinlessness of the bird). Which were answered. Your replies regarding the complexities of 'bought' and 'brought' were unnecessary. IMO, they were not important.

Original poster

isthistoonosy · 02/12/2016 17:17

Thanks Evans and others

User xxxx obv i crossed posted but clearly you could work that out for yourself!

Gone with butter outside and beer (no white wine in the house), heart and liver and random herbs inside and all wrapped in foil.

Def getting bacon for the Xmas turkey, great idea - although wondering if a couple of little sausages inside would be good too, its a pretty big bird already and still growing of course.

OP posts:

JiminyCricket · 02/12/2016 17:18

I would roast with foil over and then put the bacon on top towards the end and take the foil off. And include plenty of liquid in the pan or an orange/lemon halved and inside thebjoint to keep moist.

EvansOvalPies · 02/12/2016 17:34

Yum - sounds lovely. The roasting bag someone suggested further back sounds a good idea for a skinless roast. My Mum used to use them years ago (just to save her oven from getting splattered, so we didn't get the crispy skin) but it sounds ideal for you - lots of butter of course! Stuffing with a sausagemeat/citrus fruit/onion/herb combination would help with the moisture. Liver I think would be good with the chicken, but for your turkey it can be a little on the strong side, so personally wouldn't use it for him.

Original poster

isthistoonosy · 02/12/2016 17:55

I was going to use a roasting bag but want it to be a trial run for the turkey and I don't think you can get them that big.

Might ask MIL if she can make a sauce for the turkey with the giblets, neck etc as sauces are her thing.

OP posts:

user1480182169 · 02/12/2016 17:56

Apparently its the thing today www.mumsnet.com/Talk/am_i_being_unreasonable/2794279-Christmas-lights-and-the-neighbours?

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