Enjoy crispy roast chicken right at home. These tips will teach you how to select, prepare, cook and carve the perfect chicken.
- The best chickens are free range. Even though it’s more expensive, corn-fed and organic chickens have a considerably better flavor and texture than chickens that have been kept in confined conditions.
- When deciding how much chicken to buy, a 3.5 lb chicken should feed 4 people well and still allow for leftovers.
- If storing the chicken before cooking, you should keep it wrapped in a disposable bag and place in a deep roasting pan in the middle of the fridge on a lower shelf. This will help prevent juices from the chicken leaking to avoid cross contamination.
- Cook the chicken within 1 or 2 days, or freeze it.
- Before cooking, the chicken needs to be brought up to room temperature. Remove the chicken from the fridge at least 30 minutes before roasting and leave it covered in a cool place.
- If the chicken is frozen, FSIS recommends the best way is to thaw in the fridge. Whole chickens will take 1 – 2 days to thaw in this way but remember, once thawed the chicken should be cooked with 1-2 days. If defrosted in a microwave, chicken should be cooked immediately.
- For a golden brown, crispy skin, rub the breast and legs of the chicken with some softened Country Crock® Spread.
- For some extra flavor, crumble and gently warm in the microwave a Knorr® Chicken flavor Bouillon Cube into some olive oil and rub all over the skin.
- When stuffing, begin at the neck end where you’ll find a flap of loose skin. Loosen this away from the breast and pack about two thirds of the stuffing inside. Tuck the neck flap under the bird’s back and secure it with a cocktail stick.
- Drizzle the chicken with olive oil and a little ground black pepper. Using a sharp knife, carefully prick a lemon all over and put the lemon inside the cavity of the chicken (with the stuffing). This will help keep the bird moist as it cooks.