Roasting chickens are not only good for health but they taste better too! There are many reasons why roasting your own poultry is a great idea. Here’s what you need to know:
1) You control the cooking time, which means you can cook them longer or shorter than someone else.
For example, if you want to make it in advance and have some leftovers for lunch tomorrow, then roast your birds at home instead of buying them pre-cooked from the supermarket.
2) You can control the temperature.
If you don’t like the way something tastes when it comes out of the oven, you can turn down the heat or even remove it from the oven altogether.
3) You can control how much salt is added to your bird.
Salt makes meat taste salty and delicious. Adding just a little bit will add flavor without making your food taste overly salty. (Salt adds moisture too.) Some people prefer less salt while others like a lot!
4) You can control the amount of fat in your bird.
Fat is very healthy and helps keep your bird moist. If you use olive oil instead of butter, you’ll get a healthier result with less fat. (You might notice that the skin gets greasy after cooking.)
5) You can control how long your bird cooks at one time.
If you’re in a hurry, you can make your bird well-done instead of keeping it in the oven for such a long time.
Here’s how to do it!
Whole chicken (3 pounds), giblets removed
Kosher salt (2 teaspoons)
Black pepper (1 teaspoon)
Olive oil (1 tablespoon)
Water (1/2 cup)
Preheat your oven to 450 degrees Fahrenheit.
Wash your chicken thoroughly and drain it.
Add the salt, pepper, and oil to a bowl, mixing them together.
Add the water to a separate bowl.
Holding your bird upright, slide your hand along the top of the body cavity. This loosens the skin around the entire bird, allowing you to rub some of the mixture in here. Flip it over and do the same with the bottom.
Take the rest of the salt mixture and rub it all over the outside of the bird.
Place your bird in a roasting pan, slide your hands under the skin once more and push the skin up around the sides of the bird to cover a bit of the meat. This will keep the most attractive part of your chicken from burning!
Add 1/2 cup of water to the bottom of the pan.
Place your roaster into the oven, uncovered, and allow to cook for 30 minutes.
After 30 minutes have passed, reduce heat to 350 degrees and continue cooking for another 40-60 minutes or until a meat thermometer reads 170 degrees in the thigh.
Allow to rest for 20 minutes before serving.
If desired, strain the drippings from the bottom of the pan and serve with the chicken.
Pour any excess drippings back into the pan.
Sprinkle in enough flour to thicken your gravy to your desired thickness. (You may need more or less than what is called for in this recipe.)
Add salt and pepper to taste.
Stir over medium heat until your gravy comes to a simmer and is smooth and creamy.
Pour into a gravy boat and serve alongside your delicious, moist chicken.
Serves 4-6 people.
Sources & references used in this article:
Life cycle assessment of integrated food chains—a Swedish case study of two chicken meals by J Davis, U Sonesson – The International Journal of Life Cycle Assessment, 2008 – Springer
Screening for heterocyclic amines in chicken cooked in various ways by A Solyakov, K Skog – Food and Chemical Toxicology, 2002 – Elsevier
Heterocyclic amines in poultry products: a literature review by K Skog, A Solyakov – Food and Chemical Toxicology, 2002 – Elsevier
Poultry-associated foodborne disease—its occurrence, cost, sources and prevention by ECD TODD – Journal of food protection, 1980 – meridian.allenpress.com
FOOD AND DRINK AMONG THE SWEDISH KALDERA A GYPSIES by CH Tillhagen – Romani Studies, 1957 – search.proquest.com
Rapeseed meal of Swedish low-glucosinolate type fed to broiler chickens, laying hens and growing-finishing pigs by S Thomke, K Elwinger, M Rundgren… – Acta Agriculturae …, 1983 – Taylor & Francis
Joe Hill’s Pie in the Sky and Swedish Reflexes of the Land of Cockaigne by W Sayers – American Speech, 2002 – muse.jhu.edu
Anti‐nutritive effect of wheat pentosans in broiler chickens: Roles of viscosity and gut microflora by BA Ojakangas – 1983 – U of Minnesota Press