Recipe: Yummy Whole roasted chicken

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Whole roasted chicken. Reviews for: Photos of Simple Whole Roasted Chicken. For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa. Making whole roasted chicken at home is simple and something you should know how to do.

Whole roasted chicken Brined, rubbed, and buttered, our roasted chicken makes for a juicy, flavorful feast. This week we're taking a look at something very basic - the whole roasted chicken. I'm going to teach you how to elevate it. You can cook Whole roasted chicken using 2 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Whole roasted chicken

  1. It's 1 of Young Roaster Chicken.
  2. You need 1 of seasoning of choice (i use McCormick perfect pinch sweet onion.

Learning to roast a chicken has a promise beyond what most recipes deliver. Although techniques for bigger poultry like turkey require tying up the whole tail end, for a simple roast chicken, just bring. Making a whole roast chicken in the oven is not difficult at all. However, to make sure that the results are just what you were hoping for, there are a few steps you should follow.

Whole roasted chicken instructions

  1. Rinse chicken, remove neck and any gibblets from cavity and rinse inside. Rub chicken all over with favorite seasoning..
  2. Crumple up 3 to 4 balls of foil, they should be about the size of a baseball. Place in bottom of crock pot and set to high heat..
  3. Place chicken breast up in crock pot on foil, making sure it does not touch the bottom (it's ok if the wings or legs touch the sides a bit) place lid on..
  4. DO NOT REMOVE LID FOR AT LEAST 4 HOURS! After 4 hours you can check the internal temp (in the deepest meat, usually breast, but don't touch the bone or poke all the way through) temp should be no lower than 165°F..
  5. Remove from crock pot, carve and enjoy!.

Roast the perfect whole chicken with this easy to follow recipe with step-by-step directions. Find out how long you have to cook it depending on the weight of the bird. Place the chicken on top of the veggies. Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. This week we're taking a look at something very basic - the whole roasted chicken.