Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roast chicken. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Learn how to make perfect roast chicken right in your own kitchen. We'll tell you the tools, spices, and cooking tips you'll need to roast a whole chicken, including how long to cook it and how to get the. Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit).
Roast Chicken is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Roast Chicken is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have roast chicken using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roast Chicken:
- Get 1 , 2.5 -3 lb chicken
- Get For Brine
- Make ready 1/4 cup salt
- Take 1 tbsp sugar
- Prepare 1 Bay leaf
- Prepare 1 tbsp Poultry seasoning
- Prepare 1 tsp each of a few of your fav spices
- Take For Roasting
- Make ready 3-5 large carrots, cut into 1-inch pieces
- Take 2-3 med. yellow onions, quartered
- Prepare 1 bulb garlic, separate cloves
- Get 2 tbsp olive oil
- Make ready Salt, pepper, herbs and spices
- Get 6-8 small potatoes, quartered
- Prepare 2-3 stalks celery, cut in half
Learning to roast a chicken has a promise beyond what most recipes deliver. Mastering a simple roast chicken also teaches kitchen confidence and patience, which the greatest cooks understand. Roast chicken makes a great family dinner. Blue Jean Chef Meredith Laurence teaches you how to roast a chicken.
Instructions to make Roast Chicken:
- Combine brine ingredients with 4-6 cups of boiling water. Stir to dissolve the salt.
- Cool brine by adding lots of ice cubes to the brine.
- Put chicken in large ziploc bag and pour brine in bag. Marinate in the fridge for at least 4 hours.
- In a large roasting pan, combine Roasting ingredients and mix well then push to sides of pan. Arrange celery sticks in the centre of the pan to keep the chicken from touching the bottom of the pan and place chicken (discard the brine) in the centre on top of the celery.
- Roast at 375 F for 1.5 hrs or until skin is golden and juices run clear.
- Remove from oven and cover with aluminum foil "tent" for 10-15 mins before carving. This step locks in the juices.
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