How to roast chicken - Roasted chicken recipe
Summary
TLDRIn this instructional video, Mark Bar from the French Constitute demonstrates a detailed method to prepare a chicken for roasting. Starting with the removal of the wishbone for easier carving, he then trims the wingtips and seasons the chicken meticulously with oil, salt, pepper, thyme, rosemary, and garlic. Mark emphasizes the importance of not inserting garlic too deep to avoid undercooking. He skillfully places herbs under the skin for enhanced flavor and binds the chicken with string for even roasting. The chicken is then ready to be roasted at 425°F for 45 minutes to an hour. This comprehensive guide offers viewers a step-by-step approach to perfectly roasting a chicken, ensuring a flavorful and aromatic dish.
Takeaways
- 👋 Hi, I'm Mark Bar from the French Constitute, guiding you through roasting a chicken.
- 🔪 Begin by removing the wishbone to make carving easier; pull back the skin and scrape along each side of the breast.
- 👉 Remove the wings and wingtips to prepare the chicken for seasoning and roasting.
- 👑 Season the chicken with oil, salt, pepper, thyme, rosemary, and garlic, ensuring even coverage inside and out.
- ⛓ Be cautious with garlic as it might not cook thoroughly if placed too deep inside the chicken.
- 🥔 Enhance flavor by sliding herbs under the skin, directly onto the breast meat and legs, without tearing the skin.
- 🌿 Utilize rosemary for the legs by inserting it from the breast side to the thigh, spreading the scent beautifully.
- 🧈 Apply butter under the skin using the same method as for herbs, adding extra flavor and moisture.
- 🚨 Secure the chicken for roasting by tying the drumsticks together, ensuring the string is snug between the breast and neck.
- 🔥 Roast the prepared chicken in an oven at 425°F (218°C) for 45 minutes to an hour, perfect for a bird weighing 2.5 to 3.5 pounds.
Q & A
What is the first step in preparing a chicken for roasting according to the script?
-The first step is to remove the wishbone by pulling back the skin and scraping along each side of the breast.
Why is it important to remove the wishbone when preparing a chicken for roasting?
-Removing the wishbone makes it easier to carve the chicken once it is roasted.
What basic ingredients are recommended for seasoning the chicken?
-The basic ingredients for seasoning are oil, salt, pepper, thyme, rosemary, and garlic.
How should garlic be used when seasoning the chicken to avoid undercooking?
-Garlic should be used carefully and not placed too deep into the chicken to prevent it from undercooking. It can be washed first before use.
What is the suggested method for applying herbs to the chicken?
-Herbs can be slid under the skin to season the breast meat and legs, by gently separating the skin and placing the herbs directly beneath it without tearing the skin.
How can butter be incorporated under the chicken's skin?
-Butter can be added under the skin using the same method as for herbs, by sliding it under the skin to flavor the meat.
What is the purpose of tying the chicken with string before roasting?
-Tying the chicken with string keeps the legs and wings close to the body, ensuring even cooking and maintaining a compact shape for better presentation.
How long and at what temperature should the chicken be roasted?
-The chicken should be roasted in an oven at 425 degrees Fahrenheit for about 45 minutes to an hour, depending on the size of the bird.
What are the indicators for knowing when the chicken is properly prepared for roasting?
-The chicken is properly prepared for roasting when the wishbone, wing tips are removed, it's seasoned well both inside and out, herbs and optional butter are placed under the skin, and it's tied up with string.
How does placing herbs under the skin affect the chicken?
-Placing herbs under the skin imparts a beautiful scent and flavor directly to the meat, enhancing the overall taste of the roasted chicken.
Outlines
🍗 Roasting a Chicken: Preparation and Seasoning
Mark Bar from the French Institute demonstrates the initial steps for roasting a chicken, emphasizing the importance of removing the wishbone for easier carving post-roast. He explains how to scrape along the breast to detach the wishbone and the removal of wing tips to prepare the chicken for seasoning. The seasoning process involves liberal application of oil, salt, pepper, thyme, rosemary, and optional garlic, ensuring both the interior and exterior are well-coated. Mark highlights the technique of inserting herbs under the skin to infuse the meat with flavor directly, a method preferred for enhancing the scent and taste of breast and leg meat. He advises on the careful insertion of garlic to avoid undercooking. Lastly, Mark demonstrates trussing the chicken with string to maintain its shape during roasting, preparing it for oven cooking at 425°F for approximately 45 minutes to an hour, depending on the size of the bird.
Mindmap
Keywords
💡roast
💡wishbone
💡season
💡breast
💡thigh
💡drumstick
💡roasted
💡carve
💡scent
💡snug
Highlights
Introduction to roasting a chicken by Mark Bar from the French Constitute.
Removing the wishbone by scraping along each side of the breast.
Removal of wings and wing tips to prepare for seasoning.
Basic seasoning ingredients: oil, salt, pepper, thyme, rosemary, and garlic.
Importance of careful garlic insertion to ensure proper cooking.
Seasoning inside and outside the chicken, emphasizing the use of salt and pepper.
Inserting herbs under the skin to scent the breast meat and legs.
Technique for sliding rosemary along the thigh for enhanced flavor.
Option to use butter under the skin following the same steps as herb insertion.
Preparation for roasting: tying the chicken with string for even cooking.
String placement technique between the breast and the neck for a snug fit.
Roasting instructions: 425°F for 45 minutes to an hour, suitable for a 2.5 to 3.5-pound bird.
The goal of achieving a well-prepared roasted chicken through meticulous preparation and seasoning.
Mark Bar's emphasis on the sensory impact of herbs placed under the chicken's skin.
Final presentation of the chicken ready for roasting, highlighting preparation completeness.
Transcripts
hi I'm mark bar from the French
constitute I'm going to show how to
roast a chicken first we're going to
remove the wishbone by pulling the skin
back and scraping along the side of each
side of the breast same thing on the
other side once you hear the screeching
noise ready to go I put my fingers along
the side of the wishbone go all the way
to the top and remove it then I remove
the wings the wing tips at this point
I'm ready to season it these are the
basic ingredients to season the oil salt
pepper some thyme some rosemary or some
garlic
the gala get to be careful because it
tends not to be cooking if you put too
deep into a chicken you can wash it
first if you if you want i seasoned it
very well and inside salt and pepper and
on the outside even though I love that
salt will come off while roasting I can
add some herbs if I want to by sliding
see my finger goes right below the skin
sliding the herb right below actually
like that the best because you will give
a scent to the breast meat as well as on
the legs I can do that also
go as deep as you can with the herb
without ripping the skin if possible at
this point I could let's say use
rosemary for the legs I come from the
breast side from the back and put my
finger right on the thigh over here so I
slide my rosemary right along all the
way up to the thigh and this will give a
beautiful scent same on the other side
the back pull my finger all the way
through and then slide the rosemary
through on the thighs here we go it's
right on the side and you can use some
butter under the skin by just using the
same steps as earlier for the herbs you
can put garlic if you want to great at
this point I'm going to use a string
slide the string right below the
drumsticks then change side do a criss
cross tie it together and then I pull
the string from between the neck and the
breast tight firm a couple of times and
will stay that way
double knot finished I just want to show
you that the string is placed between
the breast and the neck so it's nice and
snug so the chicken is ready to be
roasted in an oven at 425 for about 45
minutes to an hour that's for a bird
about two-and-a-half to three and a half
pounds
that's how you prepare a roasted chicken
you
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