/ck/ - Food & Cooking

You're doing it pretty well but I implore you to brine that bird.

16 hours in a basic salt brine, about 1tbsp salt per cup of water (or vegetable stock at the same concentration is really nice too). I use my large stew pot, takes about 2.5L of water to submerge the bird. Then do exactly what you're doing. The brine is the real magic

>>19687955
So, i just put some salt and water in a big pot, submerge the chicken and let it chill overnight? In the fridge, i presume

>>19687937
stick a lemon sliced into halves inside it

try mixing all the seasoning in the oil it's a lot easier that way. also chilli garlic and onion powder.

beer butt chicken is ezpz

>>19687964
yep that's it. you can add herbs and spices and shit to the brine but frankly I prefer to keep the brine simple and then apply the seasonings at roasting time.

you might need to add all the salt and a small amount of the water and get it boiling just to ensure it dissolves, and then add the rest of the cold water.

make sure the water is cold before you dunk the bird and then overnight (12-16 hour) and you will not only have lovely seasoned meat but it will also be super tender and juicy

>>19687937
Smear butter under the skin and cook it breast side down. I can't grasp why everyone continues to cook birds breast side up so the majority of the meat dries out.

Dry rosemary, black peppercorn, dry black lemon (or fresh zest), dry chilli, dry minced onion.
Put everything but zest (if using) into a blender and blitz into powder.
Mix with mayonnaise and chicken salt/chicken stock powder.
Rub mixture under and on chicken skin and in the cavity.
Roast.
Result will be flavourful, juicy chicken with nicely crisped skin.

I spatchcock the chicken then rub butter on the skin and then salt. Then roast at 230°C for about an hour.

>Spatchcock
>Season and put garlic and rosemary in cavity
>Place pan on top and pick up board and pan and turnover
>Make butter rub with butter, garlic, rosemary, parsley, lemon zest and juice, salt and pepper
>Rub over chicken
>Roast
>Remove from pan and rest
>Remove rosemary sprigs
>Leave some garlic in the pan and break up with a whisk
>Cook flour in pan juices
>Add a little soy sauce, salt and pepper
>Gradually add water to keep gravy thick
>Have whatever the fuck you want with it

>>19687937
>>19687955
>>19687966
>>19687970
>>19688011
>>19688026
>>19688047
Ayoooo these niggas eatin cock LMAOOOOO

>>19688829
Most commercially available chickens are hens and the rare ones which aren't are capons. Cockerels are seldom used in meat production.
Short of slaughtering it onesself, it's extremely unlikely anyone ITT has ever eaten a rooster.

store bought literally inject the chicken with water, the brine will basically do the same thing

>>19687937
make garlic and rosemary butter and stuff it under the skin, make sure you dont rip the skin like a fucking chimp. healthy amount of salt and pepper then a good amount of oil. Roast it in a proper meat dish with a lid. Roast for about 60% covered then 40% of the time uncovered as this will crisp the skin but ensure its still moist. finally drain of the liquid out of the dish for the gravy and then cover the dish with foil and allow it to rest
>t.yorkshireman

>>19687937
The best roasted chicken I've made I literally just rubbed with salt and roasted it. The skin was perfect, the meat was perfect. Simplicity came out on top after throwing all kinds of shit on former birds. Some rosemary, thyme, and garlic wouldn't hurt but the skin seriously just needs salt imo now. Don't even rub it with oil or butter

>>19688873
unless you're having coq au vin

>>19688873
Ok, cockgobbler

Chef Jean-Pierre has the best method because it cooks in 30m instead of 2-3hrs.

>>19689030
I doubt many people are using actual coq for their coq au vin these days, especially considering that Carrefour doesn't always have them and when they do, they're, like 14€/kg or some shit

>>19687937
Two day brine, then spatchcock.

>>19689396
Yeah honestly I've never seen them except at the actual farm. But I only ever go there once a year for a Thanksgibbon turkey

>>19689491
it doesn't get too salty after that long?

>>19689491
>Two day brine
Wouldnt it get inedible, too salty?

>>19687937
Buy a weber, can't go wrong. Or a mini spit

>>19690857
smoking a whole chicken with charcoal in a smokey joe for like 3 hours is godly

>>19687937
I smoke mine. Beats the fuck out of the store rotisserie no matter the store. 4 hours at 225 puts a nice dark crust on the skin, fully cooks everything, breast is perfect and moist, legs are perfect and flavorful. Can be pulled or eaten as lump, works both ways.

Needs no prep, can just be tossed in. Can season the skin as needed.

No smoker? Just toss it in the oven then for 4 hours at 225, you will get similar results, just no smoke flavor.

>spatchcock
FYI, this is only really useful for grilling chicken whole, this process makes the chicken more level for more even cooking when grilling. It is not going to do shit when roasting in a smoker or oven. Don't waste time doing it unless you are grilling said chicken.

>>19690970
I like to cold smoke in the kamado, couple chooks at a time and use for sandwichs/salads for work.
I'll hot smoke a duck in the weber though, never tried doing a chicken in it. Any recipe suggestions?

>>19690998
The top of an oven runs hotter tho

>>19691015
nah man I just brine it overnight, salt pepper and garlic powder it, and toss it on indirect heat and keep an eye on the coals. The charcoal tastes really nice by itself but I also toss strips of beechwood in throughout, shit is absolutely my favourite smokewood.

>>19687937
>>19687955
What do you do after the brine? All I got is an oven and roasting pan. But someone gifted me a bird they raised so I wanna do right by it.

>>19688941
What do you mean proper meat dish? I have a fat cast iron Dutch oven but it's a pain.

>>19691065
after you brine you season with whatever you want and then you put it in your roasting pan and put it in your oven.

if you use a butter or olivölle rub you might not want to cover it, but if you're just using a dry seasoning blend you might cover it for most of the roast and then uncover for the last maybe 20mins to get the skin a little grisby

You can't fuck it up anon

>>19688941
>>19691126
I'm going to get this.

>>19691155
yeah one of these

>>19691155
>>19691206
I know we're talking chiggin and not turgey but this is worth a look, especially if you're going for one of those classic roasting pans

https://www.youtube.com/watch?v=vzt3jworE_M

birds are the shittiest meat on earth(after fish)
Might as well eat vegan
Simple as

I start with a dry brine, just season with salt and whatever other dry herbs/ seasoning I feel like, before letting it sit uncovered in the fridge for up to a couple days. Then I do the Ragusea method (in an iron pan, start on stove to give dark meat a head start before transferring to oven) with onion, lemon, garlic, herbs, whatever in the cavity. Always turns out real well and I don’t bother with oiling the skin.
I recently got a Ronco 5000 rotisserie machine because I had some gift cards burning a hole in my pocket, and it works pretty well. I just stuck it in there with no dry brine or anything and let it go, and the dark meat got way hotter than the white, which is ideal. Skin was okay but could’ve benefited from either a dry brine or light oil. Bit of a pain to clean if you’re only getting one chicken out of it, but it can fit either two chickens or a small turkey, hoping to use it for döner as well, pretty pleased with the purchase, especially since it cost me so little actual money ($85 or so)

>>19691345
So he made a defacto pressure cooker? That's cool. I might try that.

>>19692729
yep, big enough to fit a turkey. looks like it came out gud too

>>19689491
A two day brine would actually cook it

>>19692759
it would still be a bacteria bath anon and not safe to eat. yes it would completely change the texture of the bird by way of breaking it down and damaging the meat, but this wouldn't make it edible

>>19687937
Potatoes
Simple

>>19687937
Spatchcock the chicken, that way the void doesn't mess up your cook time, season with salt and pepper and anything you think will be good (my go to is paprika, thyme and garlic powder) sear skin till golden brown and then transfer to a preheated 425 degree oven for 35 minutes, mine comes out ridiculously juicy every time.
you can brine the night before for even more flavor if you want

>>19687937
I cram a spice rub mixed with oil under the skin then lightly oil, salt and pepper the skin.

>>19691050
never heard of using beechwood, I like using apple and cherry for chicken because it's almost a sweet smoke. how does beechwood taste?

>>19691345
>I like this bird...but I don't truss it.
lmao

>>19694127
I like the part where he's like "you got that, CAMERAWIFE?"

https://youtu.be/hYFPc7gIqts?si=ntSnuxvLDMYb-8RJ

>>19694119
I would say it's particularly sweet, it's just very smooth and mild. They say it's best for poultry and pork, but I think it's great with beef and fish as well. Everyone likes it but nobody can put their finger on it; it doesn't have an obvious calling card like hick'ry or mesquite or one of those.

My family has like 10 acres and some fairly substantial stands of beech trees, so I just go out in late winter and find any limbs or trees that snapped and harvest the wood while it's still fresh. Or as in pics related, after a violent thunderstorm I'll check to see if any living beech trees fell over and then I choppemup

>>19694119
>never heard of using beechwood
It's the preferred word for an entire continent.
If you've ever had proper Polish, German, Hungarian etc smoked sausages, you've had beechwood. If you've had stuff fired pizza in Italy, you've likely had beechwood. If you've ever had any sort of smoked fish imported from anywhere in Europe, you have definitely had beechwood.

Chicken is easy as fuck to make and still be good, you can literally just boil it and would still be edible...
Real question is how the fuck do you guys make this tasteless piece of shit good?

>>19694961
>chicken
>tasteless
Chickens in Anglo countries grow up too quickly so lack any chance to develop stronger flavours, kinda of like the flavour of veal compared to that of beef.
Either try chicken outside of English speaking countries or find a source for capon. The difference is like night and day.
As for making flavourless chicken treats of something, just spice it to fuck and back. That's it, really.

>>19694980
retard

>>19694983
Drater.

spent 2 yrs in grill/rotisserie place

brine is good but all for fuck all effort, just make dry rub of salt, black pepper, herb de provence

rub chicken with oil and then rub seasoning on profusely, make sure to get inside cavity

let sit uncovered in fridge overnight which helps dry out skin and crisps it nice in over

in oven, i usually blast it for 15/20 minutes and then reduce temp and cook relative to size of bird

ive never basted or stuck shit in there or whatever. this makes a default canvas. from here, i suggest just making a pan sauce from the drippings and calling it a day

keep carcass for stock, use 3x carcasses for a good stock

>>19695025
>spent 2 yrs in grill/rotisserie place
You must be quite overcooked by now.

>>19695034
lol definitely a little bit more than overdone ya

>>19695056
>>19695025
I have a friend if mine who's whiter than snow who opened a grill/rotisserie chicken place in an extremely 'spanic area of the Bronx. Her makes a mint selling take out chicken and sides to Juanitas and Miguels and only has cute Latina girls run FoH while he's in the back avoiding all contact with his customers, just roasting chicken and cooking dude dishes all day with two little refrigerator shaped Mexican dudes all day.
Every single time someone mentions rotisserie, I can't help but think of this dude pulling in bank.

>>19695073
>dude dishes
side dishes, lol

450F at 12-13 minutes per lb, breast side down, uncovered
No brining, no spatchcocking, no trussing
Whatever seasoning you want - I just use salt, because at 450F everything else will burn
Let rest after for at least 20 minutes

>>19695073
ya desu sounds similar to my experience. i was in a fancy french bistro in charleston, sc. owner was some sleazy french dude, so FOH was entirely beautiful (crazy) women and BOH was me and 2 other people + the occasional crackhead dishwasher.

running line at rotisserie/grill is so easy and laid back. we just juggled 8/9 side dishes and sauces to order. all the other time was spent getting plastered and flirting with said FOH

>>19694961
Deep fry it, unironically

>>19695141
>breast side down
don't you turn up breastside-up at the end at least? everybody likes crispy skin but nobody like sloopy sloughy skin

>>19697170
Quintessentially amerishart post

>>19687937
Air fryer

>>19698825
Deep fried turkey is legitimately good. The only way I've had a better tasting turkey is if it was smoked

>>19687974
What roasting temp? How long? I know it varies per chicken size, just as an orientation.

>>19687937
Eat it raw

>>19700699
I do 180ºC/350ºF for roughly 1h15m. I don't normally cover but it depends what I've put on it.

Cooking hot and fast is generally best for poultry (like another anon said, 450ºF for a shorter time is great) but most spices start to burn around 350ºF and I like my spice rubs so I keep it between 325 and 350 and after an hour or so I'll check it's temperature

>>19700680
Is deep frying turkey still popular? I remember it being huge around the year 2000 but I haven't seen or heard much about it lately.

>>19700710
Thank you. I fucked up my last bird so i'll try it your way (brining etc.)

>>19700717
God speed anon. Remember, the absolute worst way to fuck up a chicken, and ensure you'll never enjoy a roast chicken again, is if you undercook it and poison yourself. So always err on the side of caution and accept the fact that it's probably a good idea to slightly overcook it so you don't have to worry.

>>19700715
Popular? I don't think so, but it's not uncommon either. I think videos and stories of fires and exploding cats of oil scared a lot of people away from it

>>19700715
I think it's still very common in certain regions. They're pretty big on it in da Souf

>>19700723
The bane of my cookery is impatience. I never poisoned myself though. I'll try to post the next one i do.

>>19687937
Pour 2 cups of Italian salad dressing on top, a lot of charrped garlic at the end.

>>19703147
doesn't it burn

>>19703147
Disgusting

>>19687937
Untie the legs, don't cook trussed, smear butter on the breast and legs and plenty of ground black pepper,
never use foil, use baking paper, just fold it around the chicken, 170 for one hour, remove paper baste, 170 for another hour, done.
let it rest for at least 30mins.

>>19704029
fahrenheits or celsium?

are you slow cooking or overcooking?

>>19704053
celsius, perfect cooking, times are good up to 10lb add 20min to first hour over that weight.

>>19704057
oh righto, I think I'm just always cooking like 4lb birdlets

>>19704061
reduce to 50mins, thats a small bird.

>>19704066
50mins x 2 you mean?

also I quite like your baking paper trick. I always use it under the bird but I've never wrapped it up. Sounds obvious now that you say it but I literally never would have come up with that myself

>>19704070
foil adds a metallic taste to food, plus it burns where it touches, i don't like the stuff.

>>19704072
definitely true. I only ever use it as a baselayer to make cleanup easier. I hate burnt shit on my roasting pan. ain't nobody got time fothatt

>>19687937
Mmmm.... cock!

>>19687937
Just eat pork and beef like a normal human, you discount vegan

USE
BRINE
DAMMIT

>>19705400
Chicken is cheap and leaner than either.

>>19687937
Don't know if they're still a thing but when I bought a town home in 2006 my parents got me one of those showtime rotisserie oven things that saw heavy use until I went crazy and got rid of all my stuff in 2017. It was crazy good for chicken but where it shined was pork loin roasts. Crisped up the fat nice and was still juicy inside. I always overcook that cut in a normal oven.

>>19687937
>blast in the oven
Why do you bake it if you want roast?

>>19691065
You may also want to stuff the chicken with a small onion or two (peeled, cut in half), half a lemon, a couple sprigs of thyme or sage or your favoritue fresh spices, and (if it's your thing) a few cloves of garlic, peeled.

>>19691132
And what this anon said.

>>blast in the oven
>Why do you bake it if you want roast?

>>19687937
Wash it first!!!

>>19687937
Can you microwave a whole chicken?

anyone stuff a chicken with some bread and sage etc before? how do you do it so the middle of the stuffing is cooked without drying out the chicken?

>>19707257
literally nobody is stopping it

>>19690998
>another take-away-eater in /ck/

>>19707268
Brine your chicken and cook it at about 225 degrees in a crockpot/dutch oven.
The slow cook will help diffuse heat more evenly through the bird over time, the salt from the brine will help stop the meat from contacting while it cooks, and the lid from the pot will help retain moisture.

Realistically, as long as the bread is at least 140 degrees for 30 minutes, you've killed anything living on it, and your bird should should still be juicy and fully cooked by that point.
While the FDA recommends 165f for all poultry, this temp matters more for should periods of time. 140f will still kill salmonella, it just takes longer and the FDA doesn't trust the general population enough to mention that.

>>19707397
don't encourage people to undercook poultry anon. bird weight vs. cooking temperature vs. cooking time vs. thermometer placement and accuracy = very risky to imply 140º is safe

Anyone else prefer a slightly drier chicken? When I'm cooking for others, I cook to the optimal temp, will either leave extra on longer for me, or go for smaller/end pieces

>>19707274
I am

>>19707351
>take-away
leave

>>19687971
This - you can buy a stand at a shop that sells barbecue kit

>>19700715
The thing is it works. Despite being nerve-wracking you get perfect turkey all the time. I'm thinking of using an induction cooker to heat the oil more safely next time.

>>19707976
Why do you need a stand if you are doing the beer can trick

>>19687937
from the america's test kitchen cookbook i use :
>Brine for 1 hr and dry in the fridge for up to a day (dry it on the roasting pan, which will help the air circulate.}
>preheat oven to 350
>put in a roasting pan, left wing side up, 15 mins
> rotate to right wing side, another 15 mins
> take chicken out
> set oven to 400
> rotate chicken to breast side up. Put the chicken back in as the oven heats up (immediately)
> cook for another 20 minutes or until thigh meat reaches 160 and wa la
The surprising bit about this is that the brine stays in the chicken even as you dry it, and furthermore, that you only have to brine it for an hour. I've tried brining it for longer and it doesn't seem to do much (it does make it slightly juicier but not like the difference between a 1hr brined and unbrined chicken). The drying in the fridge and high heat crisp up the skin very nicely.

>>19687937
Rotisserie chicken is fucking overrated

>>19708496
this sounds interesting, but so fucking high maintenance. might give it a try sometime.

do you put the bird on a rock or just directly in the roasting pan?

>>19708496
Redpill me on the brine

>>19707926
how

>>19710326
I forbid it

>>19687937
did anyone mention beer can chicken?

>>19687966
there's only 2 halves to a lemon so unless you're talking about 2-3 lemons this post makes no real sense

>>19687937
store bought chickens tend to be pumped with a salt water solution
You can brine it to achieve a similar result

>>19691345
this is just a ghetto pressure cooker

>>19688873
YO THIS FAG KNOWS A LOT ABOUT COCKS LOOOOL

>>19711852
yes, that's the hole point

Spatchcock is only answer. Anyone who doesn't always do this deserves death.

>>19712187
>Spatchcock
haha

>>19687937
>cover with aluminium foil
I was told doing that was carcinogenic.

>>19687955
I came here to post this.

>>19713683
You are a fucking retard

>>19714202
Are you dislexick?

>>19687937
>spread some oil or butter on the whole surface of the chicken
Totally unnecessary.

>>19714353
You alright, retard?

>>19687937
The real redpill: just buy chicken instead of whole chicken and bake them the same way. No one lokes chicken breast

>>19687937
You want to brine that fucker like first post suggested and I personally baste my chicken with some melted butter where I've thrown in a good amount of thyme
When the bird gets close to done I take the butter soaked thyme sprigs and lay them around/on top of the chicken

I like to cook mine in an open fire

>>19694983
Sorry wonder bread eating faggot, but Anon is right. Farm raised chickens without growth hormones really do taste gamier, like it should.

>>19700715
5star hotels that offer Thanksgiving dinner in the main dining room with 100+ seats all deep fry whole turkeys because there is no other way to cook several dozen birds efficiently. No one has oven capacity to bake that many birds.

>compound butter with thyme, rosemary, squeezed orange and lemon, salt, pepper, garlic powder, paprika
>put under skin throughout bird
>I like to fill the cavity with a bit of citrus and herbs. I also like to truss my bird
>salt, pepper, garlic powder, paprika on skin
>leave overnight in refrigerator
>bake covered in cocotte until internal temp reaches 165F
>take cover off if you want crispier skin after some cooking time (optional)
Never fucked up a bird doing it this way. Breast always comes out juicy

>>19716903
>No one lokes chicken breast
kys

>>19719473
hes right

>>19704057
>10lb
Where and how the fuck do you get 10lb chickens?

>>19720840
Thats a big cock

>>19687937
The ultimate "secret" is making a whole roasted chicken in the air fryer. If you have a large one, it's ultra comfy not only to make, but it just tastes amazing.

It's actually insane how braindead easy it is. Just put whatever you want onto the chicken, slap it into the air fryer, turn it once, and after an hour you have the most tasty chicken you can wish for.

I was once against air fryer, but they are not only much easier to use than any other cooking tool, they are also the most power consumption friendly.

I remember the time when making chicken was a mess. You needed to do so much shit. Now it's literally just slap the chicken into the air fryer, turn it once, eat, and put the fryer tray into the dish washer later.

>>19722528
Zoomers and their air fryers cringe must be stopped

>>19687937
Beer can chicken. Give it a good dry rub on the outside, crack open a can of beer, take a sip, then insert the beer can into the cavity of the bird, then grill on indirect heat until it reaches cooked temp. Even better if you can smoke it.

>>19695025
This is the best answer I've seen. Makes for a juicy chicken with crispy skin. Shoving shit in the carcass or under the skin just creates steam and is pointless.

>>19722876
Ok, Cleetus

i just made one today and tried putting some ground cummin seeds and ground mustard along with seasoning salt, garlic and onion powders, paprika, some thyme, and oregano, and holy shit was that ground cummin seed ever an absolute game changer, it adds SUCH a nice rich flavour


my normal go too recipe is seasoning salt, garlic and onion powder, thyme, savoury, and a shitload of rosemary which is the main central flavour, and this always turned out insanely delicious. i honestly never thought id ever be able to improve on it

now im im wondering now how it will turn out if i add the rosemary to the cummin recipe. chicken is on sale here so i have a lot to experiment with

>>19688011
>Mix with mayonnaise

>>19722528
But you also have to put whatever you want onto the chicken and you have to rest and carve the chicken and you have to wash the cutting board and knives and plates. Infact you have to do the same amount of shit as when you roast chicken.

>>19695141
If your method doesnt let you season the chicken then it then it leaves something to be desired innit

>>19725321
Its a witeboi thing...