Give Me Your BESTEST Roast Chicken Recipes!

[Elora Lunasea]

Of course I know how to roast a perfect chicken - that isn't the point.

Most of you know I just got this Viking range which hasn't gotten a real work out yet. I have decided that I'm going to put the convection feature to the test this weekend by doing a whole chicken. It's the perfect vehicle to see how well this works - I'm drooling just thinking about that crisp skin as I type this.

I could just do my usual butter/herb basted bird but I'm thinking this deserves something monumental so if anyone has a recipe which they feel is really kick ass hand it over!

Side dishes/stuffings welcome too!

[Vivianne Draper]

1. catch chicken.

2. kill chicken.

3. take feathers off.

4. take innards out.

5. wash thoroughly

6. spread a mixture of honey, lemon juice, and balsamic vinegar over the skin. Get under the skin and spread some of that against the meat. Pour left overs mixture over the skin.

7. sprinkle salt, pepper, sage, savory, basil, parsley and whatever else you have lying around on top of chicken.

8. cook at 350 until its done and then cook at 450 for 15 minutes to get the skin good and crispy.

thats how i do it anyway although I generally condense the first four steps into going to the grocery and buying a chicken that's already been plucked and stuff.

[JohnnyVann]

Elora, I know you know but cook at 25 degrees lower and check WAY early because the convection cooks faster.

[Elora Lunasea]

1. catch chicken.

2. kill chicken.

3. take feathers off.

4. take innards out.

5. wash thoroughly

6. spread a mixture of honey, lemon juice, and balsamic vinegar over the skin. Get under the skin and spread some of that against the meat. Pour left overs mixture over the skin.

7. sprinkle salt, pepper, sage, savory, basil, parsley and whatever else you have lying around on top of chicken.

8. cook at 350 until its done and then cook at 450 for 15 minutes to get the skin good and crispy.

thats how i do it anyway although I generally condense the first four steps into going to the grocery and buying a chicken that's already been plucked and stuff.

I think you're mixing me up with Oryx and Trout :p

But, the honey and stuff sounds teh yum! Keeping this one in mind!

[Elora Lunasea]

Elora, I know you know but cook at 25 degrees lower and check WAY early because the convection cooks faster.

Thanks for the reminder - I needed it actually.

Last night, I through some french fries into the oven - on regular bake and they cooked up in like 1/2 the time they normally would. The damn thing comes to temperature SO fast, and is SO responsive. I nearly burnt them.

Plus, there isn't a timer on the over either because it's a professional stove. I really need to remember to buy one pronto.

[Jen]

Rub chicken with olive oil.

Season inside and out with sea salt, fresh ground black pepper, garlic powder [or fresh garlic] and finely chopped fresh rosemary. [or use tarragon, which is AWESOME].

Put into lightly oiled roasting pan, breast side down, place in 400* oven, immediately turn oven down to 350*, roast at 20 mins / lb, but turn it right side up for the last 30 minutes, so the breast skin gets crisped.

Roasting breast-side down means all the little nuggets of fat in the back and thighs drips down through the breast meat and you never [never!] never [NEVER!] will have dried-out breast meat again. Not even on turkey.

[Arilynn]

ZOMG! I can actually contribute to a cooking thread!

Put a lot of chevre under the skin. I like a chevre available here that has herbs in it. It marinates the meat and makes it very tasty. At the of the cooking time*, the chevre is baked and even more tasty when served with the meat.

*No clue about cooking times or temperature. I always Google it until I find the instructions.

[Elora Lunasea]

Anything stuffed with goat cheese has GOT to be good!

[Elora Lunasea]

Keep 'em coming. I was sick all weekend and didn't get to the supermarket. Wound up cooking whatever was around - which wasn't bad, but wasn't a whole roast chicken (I made cajun catfish with mac and cheese tonight, and pan roasted skinless/boneless chicken breasts with sauteed herbed mushrooms, and spaghetti with olive oil and garlic last night - not bad for someone who felt like crap)

[Oryx Tempel]

I did the same thing as Ari a while ago; mixed cream cheese (tho chevre sounds better!) with herbs and lemon juice, then stuffed that under the breast skin. Yum! For the cavity, stuff with wild rice/long grain combo (precooked in broth and lemon juice) and herbs.

[Vivianne Draper]

i hate goatcheese with a passion usually reserved for tea partiers.

[Cherish]

This recipe rocks, it does take a little work though... split the chicken down the back.. spread it out and break the breast bone so it lays flat (you can use a mallet or your fist for that). Breast side up. Gently lift the skin so you don't tear it, including the leg skin. Shread one zuccini, shread 1 cup of mozzarelo cheese. 1 cup Italian bread crumbs.... sautee 1 medium onion in tons of butter (1 cup).. (can't remember if I put celery in it too or not) mix it all together and stuff it under the skin... Depending on your oven.. roast at 325 or 350 degrees for maybe 1 1/2 hours. Baste the juice on the skin every 15 min or so.... makes it glow. Watch it carefully to make sure it gets done. Every oven that I have cooked it in takes a different amount of time.

[Bacon]

http://www.cabaretsquidoo.com/wp-content/uploads/2009/03/porkedchickendraft_lens2172874module11497878photo_ 12214351632.jpg

[JohnnyVann]

I've actually made a pretty good recipe for stuffed chicken breast that used bacon but that's overkill

[Jen]

I've actually made a pretty good recipe for stuffed chicken breast that used bacon but that's overkill

Stuffed with bacon AND toast, right? :thumbsup3:

[JohnnyVann]

And Lard

[Bacon]

Bacon is never overkill.

http://1.bp.blogspot.com/_v4-q6AUuXVI/TH2r6q5fLWI/AAAAAAAAAbI/SMhc1gNS38w/s320/bacon_turkey.jpg

[Elora Lunasea]

I didn't know Lady Gaga was coming to Thanksgiving dinner