I know this sub is about budgeting and saving money. However, I think part of budgeting so you can eat what you like should include how to accomplish it? My post today is about the technique I use to effectively cook a whole chicken. I learned this from Americas Test Kitchen
Preheat a 12” cast iron skillet in your oven to 450 F. When preheated, remove from oven and add 2 TBS of butter and swirl pan (careful it’s hot!) to melt it. This is a good place to add a tsp or 2 of dried thyme leaves if you want and you don’t have a fresh thyme sprig on hand. Place your chicken pieces skin side down first in pan for breasts and thighs along with drums and wings. Put pan in oven and bake 15 to 17 minutes at 450F. Remove from oven, flip chicken pieces and return to oven for about 15 to 17 more minutes. Remove pan from oven and set on range top or a trivet to rest chicken in pan for 10 minutes.
Save carcass and any bones from dinner to make chicken broth.
by Wasting_Time1234
7 Comments
Gosh this post reminded me of when I started trying to get good with my cast iron, and grabbed the freaking handle because I forgot I had preheated it in the oven. I didn’t get badly burned but I decided cast iron wasn’t for me at this time 😂
This looks so tasty though. I may have to pull it out of the cabinet to try this. Can’t believe how delicious it looks!
Not explicitly stated, but I break down a whole chicken into parts. Typically I roast 2 each of breasts, thighs, drumsticks and whole wings. If you have fresh rosemary on hand you can nestle in the pan between the chicken. It needs to contact the butter in the pan. It will also come in contact with the rendered fat too but most won’t have fresh thyme on hand. You can use the trick I learned by putting dried thyme leaves in the butter after it melts and before placing your chicken pieces.
ETA – I stick to whole chickens that are 4.5 to 5 lbs. It’s okay to go up to 5.5 lbs. Going larger than this affects the cooking time plus the white meat get more sketchy when chickens get huge.
Looks great! I’ve always struggled with roasting whole chicken. Will have to give this a try.
Easy button step 1. Brine your white meat pieces for 20-30 mins. OP’s method is even more forgiving.
Most important part to know is that dark meat and white meat have different “now you’re okay to eat this” temps.
Would it be good to start roasting just the chicken breasts first for 10 minutes or so since they are thicker and then add the other pieces to the pan? I always feel we dry out the other pieces to cook the chicken breasts properly.
Spatchcocked and in the oven for 45 minutes, with breasts facing the door