/ck/ - Food & Cooking

[Anonymous No.15711660]

I bought a whole bird, but I've never roasted a whole chicken before.
How hard could it be?

[Anonymous No.15711681]

How hard "could" it be?
Well fuck, for all I know, you could be a quadriplegic with Alzheimer's.

[Anonymous No.15711705]

Here's our ingredients.
Chicken will roast over a bed of onion, fennel, and carrots. Pan seared asparagus will be cooked when the bird is done and resting.

[Anonymous No.15711707]

>>15711660
Spatchcock the bird rub with seasonings and stuff seasonin butta unda da skin pat it dry as a muffacka befo u put it in da oven to get a niiiiiiice crispy skin and don't forget to make gravy with da fund now aight den suga I'll see u l8r

[Anonymous No.15711726]

>>15711707
Thanks fren.
First things first though.
Gotta get in the cooking mood. Roasted chicken seems like a rustic classic so some Conway Twitty should pair nicely.

[Anonymous No.15711769]

Working the veggies. Rough cut is good enough. Remember to save the fennel tops. We will use the bird carcass for a stock and the fennel tops will go in that stock.

[Anonymous No.15711804]

Veggies all chopped and shit.

[Anonymous No.15711832]

Veg in the pan waiting for the bird.
Added a small amount of oil, salt n peppa, and fresh chopped thyme. None of that dried shit.

[Anonymous No.15711857]

Alright, let's stuff this bird. All this shit is going in. Garlic, lemon, rosemary, and thyme. My garlic kinda fell apart when cutting, but that's ok.

[Anonymous No.15711912]

Bird stuffed and ready to go. It was a tight fit, but we managed. Now to butter this lil fucker up.

[Anonymous No.15711934]

dont forget to season under the skin

[Anonymous No.15711954]

>>15711934
Just did fren. Buttered up and season with salt n peppa. Rubbed some butter mixed with salt n peppa under the skin also.
In the oven at 425 for about an hour when I'll check it.
Doubt this thread will be up for final product since all you faggots care about are hot pockets and McChickens.

[Anonymous No.15711958]

>>15711660
It could be difficult to get it well done near the internal center, if you don't let it come to room temp, attempt to overstuff and pack the cavity to prevent air circulation, or not bake it covered in a covered roaster.

If that seems hard, the stupideasy even cookin method would be to spatchcock it.

[Anonymous No.15711968]

>>15711954
You are the reason people rjink white people dont use spice

[Anonymous No.15711974]

>>15711968
Sometimes simple flavors are best.

[Anonymous No.15711979]

>>15711681
Cooking with Alzheimers must be alot of fun

[Anonymous No.15711984]

>>15711974
tell me you stuffed that with some sage rosemary and thyme also maybe a lemon wedge

[Anonymous No.15711988]

>>15711984
Read the thread retard.

[Anonymous No.15712079]

20 min in the oven and the house is smelling delectable. I'm getting wafts of rosemary and garlic.
Also, having a neon purple heating element in your oven enhances the flavor profile.

[Anonymous No.15712148]

>>15712079
Why is it purple?

[Anonymous No.15712157]

put it in an air fryer heh

[Anonymous No.15712162]

You now realize birds are dinosaurs. We are literally eating dinosaurs. When I realized that, I stopped eating chicken. The meat is a weird color, even. I mean white meat? Meat is supposed to be red. Never eating it again.

[Anonymous No.15712163]

>>15712148
Because most digital cameras pick up bright near-infrared as a sort of purplish color.

[Anonymous No.15712207]

Guys I'm beginning to think OP lied about never having roasted a whole chicken before

[Anonymous No.15712212]

>>15711968
>>15711974
The other week I started roasting chickens with nothing but rock salt. I've been cooking for 25 years, and have done fucking everything. This is better than anything else. I have been trying too hard for decades. I'm blindingly white, btw.

[Anonymous No.15712220]

>>15712212
how much rock salt?

[Anonymous No.15712222]

Getting close boys.

[Anonymous No.15712234]

>>15712163
Ah, thanks thanks, off to try this on my oven, haha.

Nice posts, OP. Looks delicious.

[Anonymous No.15712252]

>>15712222
Stop taking it out of the oven you absolute mongoloid. That bird is going to dry up if you keep opening the door.

[Anonymous No.15712269]

>>15711660
I thought u were gonna put it in the oven in the bag.

[Anonymous No.15712273]

>>15712220
Particle distribution appears about .5-1cm apart, both front and cavity. I stopped roasting whole chickens as well. I halve them. Chicken rests at room temp about an hour, skin completely dry. Salt on, roast @ 350-400ºF for 60-90 minutes. When the skin is brown and crispy, it's done. The breast is ridiculously moist, somehow salted through. I don't even make a sauce or gravy. Just scrape up some of the fond and pour a little rendered chicken fat over top. 10/10.

[Anonymous No.15712281]

>>15712273
Nice, thanks

[Anonymous No.15712305]

>>15712281
Oh, and I just put it directly in a baking dish that fits the chicken with about 2 finger witdths of space around the edges. Also started laying down some parchment on the bottom because it literally falls apart when you remove it otherwise.

[Anonymous No.15712415]

>>15712305
Awesome, will try this

[Anonymous No.15712565]

>>15712222
Give us an update OP

[Anonymous No.15712612]

you gonna be making stock with that carcass OP?