Fragrant, juicy, tender, golden-brown, with a crispy skin – how do you make the perfect roast chicken? Here are 5 useful tips – how to roast chicken.
Brine
One of the most important secrets to a flavorful, juicy roast chicken is pre-soaking it in brine. Here’s how to make the brine: take 50 g of salt and dissolve it in two liters of water. Submerge the chicken in the brine and refrigerate overnight. Then drain the brine, rinse the chicken under running water, and pat it dry with paper towels.
Fresh Herbs and Citrus
Chicken seasoned with just salt and pepper is tasty, but it’s even more flavorful with fresh herbs, mixed with a little butter and minced garlic. Stuff the chicken with halves of orange or lemon, and it will become even more aromatic.
Spice Blends
Many cooks use a blend of dry and ground spices, rubbing them inside the chicken and under the skin – not on the outside! Under the skin, dry herbs won’t burn, and if you remove the skin before serving, the chicken will still be flavorful. Try a mix of chili powder, cumin, and sage, or combine equal parts of coriander, cumin, turmeric, or cardamom.
Temperature and Roasting Time
One of the most important factors in roasting chicken is the time and temperature. There are several proven methods. The first method recommends preheating the oven to 175°C and roasting the whole chicken for 20 minutes per 450 g (1 lb) of chicken, plus an additional 15 minutes. For a crispier and more golden chicken, preheat the oven to 230°C and roast the chicken for 10-15 minutes, then lower the temperature to 175°C and continue roasting for 20 minutes per 450 g.
Serving
After roasting the chicken, don’t rush to serve it right away. Take it out of the oven, cover it with foil, and let it rest for about 10 minutes before carving. This will make the chicken juicier.