The whole family enjoyed it, and it was very easy to make. We also enjoyed the onions which were very tasty. My husband died a little death when he tasted this. He said it was the best roast chicken he had ever had, and I have to agree.
C'mon Martha, I'm surprised at you, asking us to discard these juicy, flavorful little gems. Chicken was good too We made this recipe for the first time a few months ago. It is so easy and delicious. I agree with Shashi and geekygrandma. Keep the onions. As for us, we just left them in the sauce.
Used red onions what I had on hand and a mixed package of fresh herbs thyme, marjoram, sage, rosemary. Terrifically easy. Used leftover chicken for easy enchiladas the next day. My first roast chicken, and this recipe pumped my confidence in the kitchen. This is delicious. I added some rosemary and used green garlic.
I agree that the onions are great - I'll add more to the pan next time so that I'll have it to smear on crusty bread mmmm. I also put some purple potatoes and carrots to the pan for the last part of the roasting. Delish sunday dinner.
Shashi - I totally agree! The onions are the best part! I use a Corning Ware chicken roaster and always add rosemary and more garlic. The roaster has a clear glass lid that seems to let everything in it brown nicely and keeps the mess to a miniumum.
Remove the lid the last 20 minutes or so. No, I don't work for Corning Ware, but it seems that a glass lid works better than aluminum foil - less steam and more browning. I used to roast my chicken this way, but a few years ago started doing the beer can chicken on the BBQ. It's faster with less mess. No butter, just cajun sesoning and fresh ground pepper rubbed on all sides. Always comes out moist, even when you don't pay very close attention to it.
Fool proof! Normally i cant roast a chicken to save my life but this was so easy and amazingly tasty! It will definatly be a regular dish at home! I have roasted my chicken at this temperature but I put it in a roaster pan with a lid to cover until the last 15 minutes or so, it browns nicely and the skin is crusty and is so moist. I usually use fresh parsley chopped to help season, my husband is not to have salt high blood pressure and this really seasons good. I love this recipe. I cook my chicken in a clay pot to eliminate the chore of cleaning mess in oven.
It's incredibly moist and flavorful. Does solve a lot of problems for a whole chicken. Also, if you have convection roast setting on newer ovens, the temperature is pre-set at I also have this issue with Martha's roast turkey recipe with the cheesecloth soaked in butter and white wine, makes a mess of my oven every year, and gets very smoky in the kitchen with the high temperature setting for the first half hour. If anyone has a solution, please post. I tried roasting chicken at this temp once and it splattered grease all over oven.
I would like to know how to avoid the splatter without putting foil over chicken. Would cooking on bottom oven rack help? This is the ideal roast chicken recipe. It's easy and delicious They come out roasted, dark and carmelized and delicious and are ideal for eating alongside the chicken.
They absolutely make the dish and it would be tragic to throw them out! I strain them and serve them in a bowl and people gobble them up, usually putting them on top of the chicken with the delicious pan sauce. I have been using it for years. It's easy, but looks fancy. Perfect for a Sunday dinner, special occassion, or just weeknight meal. The onions are a key ingredient.
My absolute favorite Martha Stewart recipe. I love to try new recipes, and this sounds good. A bird will soon be in my new oven. Have instant read thermonitor so will keep check on the ole bird. But stuffing a chicken is an easy way to add tremendous flavour to the whole White Meat vs. Dark Meat: The Great Debate The debate over white meat and dark meat has been going strong since the first family sat down to a roast chicken.
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.
This is not an essential step, but it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken. An error has occurred and your entry was not submitted. Please try again. Stupid Simple Roast Chicken. Photo by Baking Nana. For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage. For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala.
To give the chicken a Thai flair, try a paste of ginger, lemon grass, green chilies, cilantro, and lime juice. To truss a chicken, cut about a 3-foot length of heatproof butcher's twine.
Lay the chicken on a clean surface with the breast facing up. Hold one end of the string in each hand, and loop the center of the string underneath the chicken's tail. Catch the ends of the legs inside the string, then cross the string over the chicken's breast, making an X. Loop the string under and around the wings, then tie the string snugly in a knot across the middle of the breast.
Make sure that the ends of the wings are tucked in. Trussing a chicken. Trussing the bird Photo by Meredith. Preheat oven to degrees F degrees C.
Roast whole thawed chickens for 20 minutes per pound, plus an additional 15 minutes. Preheat oven to degrees F degrees C and cook whole thawed chicken for minutes. Then reduce the temperature to degrees F degrees C and roast for 20 minutes per pound. Do not add the extra 15 minutes to the cooking time as with the regular method. Here's a roast chicken recipe that follows the regular-heat method.
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