"It's so easy. Just make sure you don't do what I did"
JohnnyBuschi
Before I stuff the chicken I'm going to make sure it's been already cleaned because I'm going to go over it myself and make sure it's completely clean, because I'm not trusting anyone in the store when they say it's already clean because I don't know how well people clean their food
carmencitadavis
Season the butter. Butter under the skin. Oil or ladel juices on top. Cover breast with foil when color is good. Then it won't burn.
StopWars
Breast side down keeps the chicken from being dry.{this works for turkey as well.} Bon appetit!
pamelagay
I actually do breast side down bc the juices run down n help keep it juicy
cjohnson_
I do breast down for 1/2 the time (per/pound) then flip, baste and cook for the rest of the time
patbaig
Using Apples in the cavity Is a game changer
nadiapersaud
Nope.... I ALWAYS make the chicken breast side down so all the juices run to the BREASTS and it's never ever dry... Super moist 👌
aliyahp
Dig the KIDNEYS OUT OF THE BACK BONE BETWEEN THE THIGHS!! IT WILL TASTE BETTER! THEY HAVE A BITTER SMELL/TASTE!! They are in a pocket; if you drag 2 fingers on either side of the backbone, they will naturally fall onto the pocket. You can clean it out that
So many ppl have never heard of it, 😆 🤣 😂
Momma has ADHD... ;*)
tinatimthompson
I would suggest putting the rosemary in first because when it’s left outside the bird, it burns.
mb
Lmaoo it’s the salt n pepper seasoning for me😂😂
wizzyxx
I would have put butter on bottom and add another seasoning as well looking delicious 😋
SUNSHINE
Honestly, I now swear by roosting bags for a whole chicken. It comes out perfectly cooked and so moist and juicy. You can add whatever flavour you want too. AND it doesn't make a roasting tray dirty, so less washing up! Which is ALWAYS a bonus.
Just be sure to follow the cooking time for the weight of your bird.
If there are no cooking instructions, the general rule of thumb is cook it for 20 minutes per 450g, plus an extra 20 minutes. So a 1.5kg bird would usually take 1 hour and 20 minutes, in a 180°C fan oven, or gas mark 6.
leannes
60 minutes? That seems short. When I bake drumsticks in the oven it takes more than an hour or else they're all slimy inside.
rosenbaum
I spatchcock my oven roasted chicken to reduce cooking time and cook it more evenly, I don't know how to cut a whole bird that's round plus spatchcock just sounds fancy.
monroerodriguez
I actually watched a TV show where a woman said that her secret to cooking a good turkey was roasting it breast side down. I've done that and even let it sit in a brine. But the only way the turkey turned out really good was rubbing softened butter on it. So that's what I thought you were doing with the chicken.
EmorettaRobinson
Roast it breast side down first, the vegies it sits on will steam the breast, after 30 min turn it breast side up.
elizabeth
Pro tip, the butter should go under the skin and the skin rubbed in olive oil. That butter just rolls right off into the bottom when put on top
Lorry
Your Bird looks Splendid!!!!, wow I'd love to eat all of the skin lol!!!!Great job!!!!👍🥰🤗😍
christinechance
You did correct but you didn't turn it half way. That way the breasts done get dry. I'm British we roast chicken, beef.. for Sunday dinner
