Give me your best roasted chicken recipes

Stormyskies · 10-27-2006, 01:01 PM

I'm roasting a chicken tonight and need some advice for a crispy, juicy and tasty bird. How do you do yours? And what seasonings do you use? Thank you!

Sydney · 10-27-2006, 01:10 PM

I have a Showtime Rotisserie Oven.

CarolinaRocker · 10-27-2006, 01:13 PM

I use my Farberware rostisserie grill....rub that bad boy down with olive oil, salt and pepper and Goya Adobo..........MMMMMMMMMMMMMMMMM.

Karerose · 10-27-2006, 01:15 PM

Well I used to have my dad cook it for me, but now I go to the store and buy one. The skin isn't crispy enough though, but I find it sooooo easy.

Jormy · 10-27-2006, 01:47 PM

I use a beer can chicken recipe, it goes in the oven not the grill, but you wouldn't have to use beer, it could anything, or could be nothing in the can BUT the chicken is moist, crispy skin and if you season the meat under the skin, very flavorful.

If you are interested, I will post the how to's.

rootbeer · 10-27-2006, 01:54 PM

I second the beer can chicken. Its fabulous.

Jormy · 10-27-2006, 01:59 PM

Ive used the larger sized cans before I got the holder.. I use Icehouse beer, one of the cheaper beers.. though I have used lager beer.. "I" didn't see much diff. in taste..

This is the honest to god recipe I started with.. I don't do the "inject the marinade" part tho.. I just make my own rub to put under the skin and inside the bird to help flavor him up.. this is THE most tender/juicy chicken you will ever ever ever have..

You also don't have to use beer, if you are against that, you can use other liquid to help keep the chicken moist like apple juice or something similar, and put spices in the can.

I use just whatever spices I feel like, but mostly use rosemary, thyme, cumin and salt/pepper both under the skin and inside the cavity.

Beer Can Chicken

from Deep Fried, Live! episode 1,
the Exotic Bird Show

Ingredients:
one 4lb chicken (good size to fit on a 12 oz. beer can)
one can of brew (keep it simple)
6 oz. Tako's Cajun Marinade

What to do:
Season your chicken with your fav. spices under the skin and inside to flavor the chicken fully.

Preheat your oven to 500 degrees. Open your beer and drink about a third of the brew. Set the beer can in the middle of a roasting pan and shove the chicken on the can vertically, legs down. Don't be bashful; make sure it's all the way on.

Roast at 500 degrees for 10-15 minutes, then drop the oven temperature to 350 degrees (opening the door will speed up this process) and roast until the breast meat is about 165 degrees (about 45 minutes). Serve with Tako's Beer Gravy.

www.8Legged.com
© 2000 8Legged Entertainment. All rights reserved.

Tako's Beer Gravy
for Beer Can Chicken

from Deep Fried, Live! episode 1,
the Exotic Bird Show

Ingredients:
2 Tbsp "chicken goo"
2 Tbsp all purpose flour
1 cup "cooking" beer
1 cup chicken broth
salt & pepper to taste
Beer Gravy Theory:
A 4 lb chicken will yield about 2 Tbsp of drippings. When making a roux (French for: "cook the flour and fat for 5 minutes until the consistency becomes more liquid, implying the starch is ready to soak up liquid"), you'll want to match the quantity of fat with that of the flour (drippings aren't all fat). Each Tbsp of flour in a blond roux can thicken about 1 cup of liquid. ("Blond" means you cooked it for 5 minutes.) Cooking longer will deepen the flavor, but will result in a thinner roux.

Once your roux is done, pour the beer into the roasting pan and scrape off the goodies sticking to it (beer and roasted goodies leftover from Tako's Beer Can Chicken). Pour this into your roux and stir. Add the chicken broth and stir until the mixture is smooth. Let it cook down and thicken, stirring occasionally. Add salt and pepper to taste.

www.8Legged.com

Pompom2 · 10-27-2006, 02:48 PM

I stick pats of butter under the skin. Then I stuff the cavity with a chopped onion and a chopped orange. Then roast in our roaster. I will also put some salt/pepper, seasonings inside and out.

Stormyskies · 10-27-2006, 03:59 PM

Thanks everyone!

Jormy, I'm glad you went ahead and posted the recipe because that's the way I decided to make it. I'm off to stick the bird in the oven now. Thanks again everyone! I'll let you know how it turns out.

Stormyskies · 10-27-2006, 06:22 PM

Ok, this was by far the best roasted chicken I've ever made! I didn't have beer, so a filled a 12 ounce can 3/4 of the way full and added onions, garlic and rosemary to it. I made a rub using Lawry's Seasoned Salt, lemon pepper, garlic powder, ground pepper, sage, thyme and a little poultry seasoning. I roasted it at 450 for about 12 minutes, then turned the oven down to 350. Took longer that 45 minutes...I would say almost 1 1/2 hours, but it's really good and juicy! I will definitely do it this way from now on. Yum!!!

Thanks again!!!

10-27-2006, 01:01 PM	#1
Stormyskies Notorious Veteran who doesn't know when to stop! Join Date: Jun 2002 Location: Where I wish I could see my reflection in the snow covered hills... Posts: 27,463 Gallery: Stormyskies Stats: Too embarrassed to tell ya! WOE: Mostly Atkins, but not as strick as I should be!!! Start Date: Over and over and over and over...	Give me your best roasted chicken recipes I'm roasting a chicken tonight and need some advice for a crispy, juicy and tasty bird. How do you do yours? And what seasonings do you use? Thank you!

10-27-2006, 01:47 PM	#5
Jormy Gym and Tonic Join Date: Jul 2003 Location: Austin, TX Posts: 16,118 Gallery: Jormy Stats: 226/190/150 WOE: Atkins/BFL Start Date: June 4th, 2003	I use a beer can chicken recipe, it goes in the oven not the grill, but you wouldn't have to use beer, it could anything, or could be nothing in the can BUT the chicken is moist, crispy skin and if you season the meat under the skin, very flavorful. If you are interested, I will post the how to's. Last edited by Jormy; 10-27-2006 at 01:48 PM..

10-27-2006, 01:59 PM	#7
Jormy Gym and Tonic Join Date: Jul 2003 Location: Austin, TX Posts: 16,118 Gallery: Jormy Stats: 226/190/150 WOE: Atkins/BFL Start Date: June 4th, 2003	Ive used the larger sized cans before I got the holder.. I use Icehouse beer, one of the cheaper beers.. though I have used lager beer.. "I" didn't see much diff. in taste.. This is the honest to god recipe I started with.. I don't do the "inject the marinade" part tho.. I just make my own rub to put under the skin and inside the bird to help flavor him up.. this is THE most tender/juicy chicken you will ever ever ever have.. You also don't have to use beer, if you are against that, you can use other liquid to help keep the chicken moist like apple juice or something similar, and put spices in the can. I use just whatever spices I feel like, but mostly use rosemary, thyme, cumin and salt/pepper both under the skin and inside the cavity. Beer Can Chicken from Deep Fried, Live! episode 1, the Exotic Bird Show Ingredients: one 4lb chicken (good size to fit on a 12 oz. beer can) one can of brew (keep it simple) 6 oz. Tako's Cajun Marinade What to do: Season your chicken with your fav. spices under the skin and inside to flavor the chicken fully. Preheat your oven to 500 degrees. Open your beer and drink about a third of the brew. Set the beer can in the middle of a roasting pan and shove the chicken on the can vertically, legs down. Don't be bashful; make sure it's all the way on. Roast at 500 degrees for 10-15 minutes, then drop the oven temperature to 350 degrees (opening the door will speed up this process) and roast until the breast meat is about 165 degrees (about 45 minutes). Serve with Tako's Beer Gravy. www.8Legged.com © 2000 8Legged Entertainment. All rights reserved. Tako's Beer Gravy for Beer Can Chicken from Deep Fried, Live! episode 1, the Exotic Bird Show Ingredients: 2 Tbsp "chicken goo" 2 Tbsp all purpose flour 1 cup "cooking" beer 1 cup chicken broth salt & pepper to taste Beer Gravy Theory: A 4 lb chicken will yield about 2 Tbsp of drippings. When making a roux (French for: "cook the flour and fat for 5 minutes until the consistency becomes more liquid, implying the starch is ready to soak up liquid"), you'll want to match the quantity of fat with that of the flour (drippings aren't all fat). Each Tbsp of flour in a blond roux can thicken about 1 cup of liquid. ("Blond" means you cooked it for 5 minutes.) Cooking longer will deepen the flavor, but will result in a thinner roux. Once your roux is done, pour the beer into the roasting pan and scrape off the goodies sticking to it (beer and roasted goodies leftover from Tako's Beer Can Chicken). Pour this into your roux and stir. Add the chicken broth and stir until the mixture is smooth. Let it cook down and thicken, stirring occasionally. Add salt and pepper to taste. www.8Legged.com __________________ Miso Jormy ..there's nothing wrong with sushi that a little cornmeal batter and a deep-fryer can't fix. - Parker Last edited by Jormy; 10-27-2006 at 02:01 PM..

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10-27-2006, 01:10 PM	#2
Sydney Way too much time on my hands! Join Date: Aug 2005 Location: MD Burbs Posts: 19,913 Gallery: Sydney Stats: 226/226/145 WOE: seefood diet Start Date: every dang day	I have a Showtime Rotisserie Oven.

10-27-2006, 01:13 PM	#3
CarolinaRocker Sugar High Hooligan Join Date: Dec 2002 Location: Crazy Town Posts: 48,557 Gallery: CarolinaRocker WOE: LowCarb works everytime :)	I use my Farberware rostisserie grill....rub that bad boy down with olive oil, salt and pepper and Goya Adobo..........MMMMMMMMMMMMMMMMM.

10-27-2006, 01:15 PM	#4
Karerose Big Yapper!!!! Join Date: Mar 2004 Location: CT Posts: 8,991 Gallery: Karerose Start Date: late 2003	Well I used to have my dad cook it for me, but now I go to the store and buy one. The skin isn't crispy enough though, but I find it sooooo easy.

10-27-2006, 01:54 PM	#6
rootbeer Chimpy Nuts Join Date: Mar 2003 Posts: 43,525 Gallery: rootbeer	I second the beer can chicken. Its fabulous.

10-27-2006, 02:48 PM	#8
Pompom2 Way too much time on my hands! Join Date: Jun 2002 Location: In a handbasket Posts: 11,682 Gallery: Pompom2 Stats: 5'2" 124 WOE: Lower Carb	I stick pats of butter under the skin. Then I stuff the cavity with a chopped onion and a chopped orange. Then roast in our roaster. I will also put some salt/pepper, seasonings inside and out.

10-27-2006, 03:59 PM	#9
Stormyskies Notorious Veteran who doesn't know when to stop! Join Date: Jun 2002 Location: Where I wish I could see my reflection in the snow covered hills... Posts: 27,463 Gallery: Stormyskies Stats: Too embarrassed to tell ya! WOE: Mostly Atkins, but not as strick as I should be!!! Start Date: Over and over and over and over...	Thanks everyone! Jormy, I'm glad you went ahead and posted the recipe because that's the way I decided to make it. I'm off to stick the bird in the oven now. Thanks again everyone! I'll let you know how it turns out.

10-27-2006, 06:22 PM	#10
Stormyskies Notorious Veteran who doesn't know when to stop! Join Date: Jun 2002 Location: Where I wish I could see my reflection in the snow covered hills... Posts: 27,463 Gallery: Stormyskies Stats: Too embarrassed to tell ya! WOE: Mostly Atkins, but not as strick as I should be!!! Start Date: Over and over and over and over...	Ok, this was by far the best roasted chicken I've ever made! I didn't have beer, so a filled a 12 ounce can 3/4 of the way full and added onions, garlic and rosemary to it. I made a rub using Lawry's Seasoned Salt, lemon pepper, garlic powder, ground pepper, sage, thyme and a little poultry seasoning. I roasted it at 450 for about 12 minutes, then turned the oven down to 350. Took longer that 45 minutes...I would say almost 1 1/2 hours, but it's really good and juicy! I will definitely do it this way from now on. Yum!!! Thanks again!!!