Before handling the raw poultry, make certain that you have washed your hands with soap and hot water and that you prepare the meat using clean utensils and spotless surfaces.
Raw poultry and the poultry juices can easily contaminate other foods, so it is extremely important that extreme caution is taken in the storage and preparation of the chicken. Roasting a chicken does not take quite so long as roasting a turkey , however a large chicken could still take over 2 hours to roast. Therefore, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins.
A 5 lb bird will serve between 4 - 5 people. The surge of heat will result in a really crispy and brown skin and deliciously succulent meat. Cooking Time Calculator. For many of us, the skin is the best part of the chicken, however if you are keeping a watchful eye on your calorie intake, then you should really try to avoid eating the skin.
In saying this, the skin must be kept on throughout roasting, as it is the skin that holds the moisture in the meat and keeps the fat out of the meat. If you remove the skin beforehand, which is a feat in itself, then the meat, when it is cooked, will be very dry and probably quite tough as well.
The first thing to do with your chicken after you have removed it from its packaging, is to remove the giblets from the body cavity. The giblets are usually wrapped up and deposited in the abdominal cavity. Many people reserve the giblets and use them to prepare soups, gravy etc. Chicken livers can be fried or made into a mouth-watering homemade pate.
If you are going to use the giblets later on, once the giblets have been removed, they should immediately be transferred to the refrigerator away from all other foods and used within 1 -2 days. With a chicken you also need to check to see whether the kidneys have been removed.
The kidneys are located in the tail end of the bird, in the abdominal cavity and they are a dark red colour. If the kidneys are still in place, they can easily be removed by using your fingers.
The chicken should then be thoroughly cleaned and rinsed under a cold running tap and patted dry with a kitchen towel. Washing the bird will kill not all of the bacteria, but all of it will be destroyed during cooking. Drying the bird with kitchen towels will ensure a nice brown and crispy skin. Place the chicken on a wire rack set in a shallow roasting tin and grease the skin of the chicken with either butter or olive oil.
But it's also easy to build on these basic flavors. Chop up fresh herbs and tuck them under the chicken's skin along with a few pats of butter, or stuff sprigs into the chicken cavity along with quartered onions and cloves of garlic. Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat with extra flavor.
Since they're under the skin, the flavorings won't burn; plus they'll infuse the meat. This is a great way to add some spice if you'll be discarding the skin.
It is a bit fatty, though. But whether you eat it or remove it, always roast with the skin on, as it holds in moisture and keeps the meat from drying out. Place chicken, breastside up, on a rack in pan. Coat chicken with oil, then rub with seasoning mix. Tuck wings. Pour water into bottom of roasting pan. The juices should run clear with no hint of pink in meat. Roasting guideline for chicken is approximately 21 to 24 minutes per pound. Serve with roasted vegetables to round out the meal.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. Skip to main content. Google Tag Manager. Home Recipes Oven Roasted Chicken. Main Entrees.
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