How to roast chicken - Roasted chicken recipe

Howdini

23 Dec 200704:20

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

00:00

🍗 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

The main theme of the video is how to roast a chicken. Roasting refers to cooking something uncovered in an oven, using dry heat to surround the food. The video demonstrates the steps for preparing and seasoning a whole chicken to be roasted in the oven.

💡wishbone

The wishbone is part of the chicken's anatomy, specifically the furcula or forked bone, where the collar bones meet near the neck and breast. The video instructs removing the wishbone before roasting for easier carving and presentation.

💡season

Seasoning refers to adding herbs, spices, salt, pepper etc to flavor the chicken. The video covers seasoning the chicken inside and out with salt, pepper, thyme, rosemary and shows sliding herbs under the skin for maximum flavor.

💡breast

The breast is the front of the chicken containing the pectoral muscle and wing joints. The video demonstrates sliding herbs under the breast skin to impart flavor to the breast meat while roasting.

💡thigh

The thighs are the upper segments of the chicken's legs. The video shows inserting rosemary along the thigh between the skin and meat to impart scent while roasting.

💡drumstick

The drumsticks are the lower, thicker part of the chicken's legs. The video strings the drumsticks together to hold the shape during roasting.

💡roasted

Once seasoned, tied and prepared, the video states roasting the chicken uncovered in a 425 degree F oven for 45 mins to an hour until fully cooked through.

💡carve

Carving refers to slicing or cutting the cooked meat from the bones, made easier after removing the wishbone as instructed initially. This would be done before serving.

💡scent

Sliding the herbs under skin before roasting allows the herbs to impart their aroma or scent to the meat while cooking, enhancing flavor.

💡snug

The video ties the string tightly between the neck and breast so the chicken stays compact or snug while roasting.

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.