Roasting a whole chicken is something that many people have been doing for years. It’s one of the most popular dishes out there- and for good reason!
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But what if you don’t have an oven?
How do you roast a whole chicken in your kitchen from now on?
Well, fret not- we’ve got just the thing to help you out. Introducing: electric roaster ovens. These clever little gadgets are perfect for anyone who wants to still enjoy this classic dish without having to worry about whether or not they own an oven.
Here are some more traditional recipes to try out that will have your mouth watering just by reading the title.
Classic Roasted Whole Chicken Recipe
Ingredients for Chicken:
1 (5 to 6 lb.) whole roasting chicken, neck, and giblets removed. Discard the liver or save it for another use. Rinse the chicken with cold water; pat dries thoroughly with a paper towel.
3 Tbsp of minced garlic or garlic powder
2 tsp kosher salt
2 1/2 tsp dried rosemary
1/2 tsp crushed red pepper flakes (optional)
Methods of Preparing Step by Step:
1. Preheat the electric roaster oven to 425 degrees F (218 degrees C).
2. Rinse chicken under cold water; pat dry with paper towels. Gently lift the skin over the breast and rub the garlic powder, salt, rosemary, and crushed red pepper flakes between the flesh and skin of the chicken. If there is a pop-up timer on your chicken, remove it before cooking.
3. Place whole chicken in an electric roaster oven and cook for 1 hour or until internal temperature reaches 170 degrees F at the thickest part of thigh meat (not touching bone) as measured by use of an instant-read thermometer inserted deep into the meat, not resting in fat or juices near the bone.
Remove from heat; cover with aluminum foil and let stand for about 15 minutes before carving.
Classic Spicy whole Chicken Roast Recipe
1. Whole Chicken – 1 (2-1/2 to 3 lbs boneless)
2. Vegetable oil – 2 tbsp
3. Minced Ginger – 1 tsp or crushed finely
4. Minced Garlic – 1 tblspn or crushed finely
5. Curry leaves chopped – 2 twigs (optional)
6. Black peppercorns ground with salt, red chili powder & turmeric powder – 4 tsp each salt+pepper+chilli+turmeric powder (Can use Tandoori masala for chicken)
7. Salt as needed
Methods of Preparing Step by Step:
1. Clean the chicken and wipe it dry with a paper towel.
2. Mix 1 tsp salt, 2 tsp black pepper, 1 tbsp minced ginger, 1 tbsp garlic, and curry leaves (optional) well in a bowl to make a paste.
3. Apply this on both sides of the chicken thoroughly coating it well and set aside for 10 mins.
4. Heat oil in a cooking pot or pressure cooker (with whistle fitted), sauté the marinated chicken from both sides till browned or golden brown [ about 15-20mins].
5. Add the remaining ginger+garlic plus spice powder mix into the hot oil, stir fry for few seconds or till cooked aroma releases.
6. Add 1 cup of water and close the lid (with whistle fitted) or pressure cook for 10-15mins (you can use the Chinese method: put a small steel bowl in the pot with a little water, it will start whistling once the chicken is cooked)
7. Remove and serve hot garnished with finely chopped coriander leaves /curry leaves.
Simple Homemade Whole Chicken Roast Recipe
1 whole chicken without giblets (2.5-3kg/6-7lbs)
1 tsp salt
1 tbsp black peppercorns
4-5 bay leaves ½ cup butter, softened to room temperature (if using unsalted butter, add a bit of salt)
1. Wipe the chicken with a paper towel until clean inside and out. If there is any residue or blood inside the chicken cavity, rinse with cold water inside and outside the chicken; pat dry with paper towels.
2. Place the chicken in a large bowl; rub it all over with the salt and let stand 30 minutes at room temperature to allow excess moisture to come out of the skin. Alternatively, you may place it on a rack over a rimmed sheet pan, uncovered it, and refrigerate overnight.
3. When ready to cook, preheat the oven at 180°C/350°F; Line a roasting pan with foil or parchment paper, only if you are planning to use the drippings for gravy later. If not using one, make sure your roasting pan is deep enough to collect all the juices that may spill out of the chicken while cooking
4. Stuff half of the softened butter inside the chicken cavity (only if using). Set aside the remaining butter (¼ cup) until after it has finished roasting
5. Place a rack over a rimmed sheet pan lined with foil or parchment paper near where you will be placing the stuffed bird in case any drip occurs during roasting. (It can be helpful to have a smaller sheet pan for this)
6. When the oven is hot enough, place the chicken on top of the rack breast-side up. Insert a meat thermometer into the thickest part of the thigh without touching any bone; Make sure that it does not touch the bones in the wings or breast area.
7. Roast until done, 50 minutes-1 hour depending on the size of the bird
8. Remove from oven and cover with aluminum foil or use an oven mitt to carefully remove your roasting pan from the oven and transfer to another surface where you will be able to make your gravy
9. Pour off all but 1 tbsp of fat from roasting pan set pan over low heat
10. Sprinkle 4-5 tbsp flour over the fat, stir to combine well.
11. Gradually whisk in juices that have accumulated around the chicken and at the bottom of your roasting pan, if any (if not, add a little water), scrape up brown bits while whisking vigorously
12. If gravy is too thin for your taste, simmer until thickened to desired consistency.
13. Add remaining butter and season with salt and pepper to taste.
14. Carve chicken as desired Serve hot with gravy on the side.
What is the average Cooking Time for Roasted Chicken?
The length of time it takes to roast a whole chicken also depends on the size. A 4-pound whole chicken will require about 1 hour and 20 minutes in the oven. If you are roasting a larger bird, for example, one that is 5 pounds or more, then you should add about 10 minutes of extra cooking time per pound.
Whole Chicken with the skin on is a great way to ensure moist and crispy goodness in every bite. You can make gravy from the drippings or just serve it as is with some side of vegetables and potatoes.