Whole Chicken recipe

Cooking a whole chicken may seem to be a tough job, but once you know the trick of easily cooking it by rubbing a unique blend of seasoning and spices and roasting at the right heat, the task would become a lot easier than you thought. The technique involved in cooking a whole chicken is explained in this whole chicken recipe, to keep you at ease when cooking the chicken. Once you master this recipe, you will be able to make a beautifully browned and crispy whole chicken with its moist. It takes about 20 minutes for making the preparations, and another 60 minutes to complete the cooking. This dish will yield to eight servings. In case you want he whole roasted chicken to be with crispier skin, you have to salt the chicken the night before and refrigerate it uncovered. It has to be kept at room temperature for about thirty minutes before you start roasting the chicken. If you have the time and want crispier skin, salt the chicken the night before and refrigerate it uncovered. Let it sit at room temperature for 30 minutes before roasting.

Ingredients required

  • Below are ingredients that are required. Arrange to prepare them before you start the cooking process.
  • 1 chicken weighing about 5 lbs
  • 4 carrots cut into 2 inches chunk
  • 1 bulb fennel, cut into wedges
  • 1 onion, thickly sliced
  • One lemon halved
  • A hear garlic cut in half crosswise
  • Freshly grounded black pepper
  • Olive oil
  • Large bunch of thyme
  • 2 tablespoons of butter, cut into thick slices
  • Salt to taste

    Preparation method

    It is a good practice to follow the preparation method without any flaw and following in order is always better. This way you will get the desired output, you want and you chicken is for sure going to mesmerize everyone.

    Preheat the Oven to 425 degrees F.

    After removing the chicken giblets, rinse the chicken inside and out. Scrap out all the excess fat and any leftover fin feathers and pat to make the outside dry. Coat the inside of the chicken liberally with the required amount of salt and pepper. Fill in the cavity with both the halves of lemon, garlic and the bunch of thyme. Use the butter to brush the outside of the chicken and again sprinkle the pepper and salt outside the chicken. Tuck the wing tips under the body of the chicken and tie the legs together with a string.

    Place the carrots, onions and fennel in a roasting pan and toss with pepper, salt, sprigs of thyme and olive oil. Placing the chicken on top Spread around the bottom of the roasting pan. For about 1 1/2 hours roast the chicken till the juices run clear when you make a cut between the leg and thigh. Remove the chicken and vegetable to a platter and cover with aluminum foil for about 15 minutes. Now your whole chicken is ready to be sliced and served on a platter to please your guests.