How to cooking roasted chicken with yummy sauce recipe, by Primitive TV on YouTube. 2 min 58 s.
- Video length
- 2 min 58 s
- Time to do it
- 1 hour 40 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat the oven to 200C (400F, gas mark 6). Take the chicken out of the fridge 20 minutes early and pat it dry inside and out with paper towels.
Rub the skin all over with oil, then season generously with salt and pepper, including the cavity. Tie the legs together with kitchen string.
Set the chicken breast side up in a roasting tin, on a rack or on a few halved onions so air can move underneath.
Roast for about 20 minutes per 500 g plus 20 extra minutes. A 1.5 kg bird needs roughly 1 hour 20 minutes.
Check the thickest part of the thigh with a thermometer. It is done at 74C (165F) and the juices should run clear, not pink.
Lift the chicken onto a board, cover loosely with foil and rest it for 15 minutes. Keep the tin with the pan juices.
For the sauce, spoon off most of the fat from the tin, set it on the hob and stir in 200 ml stock. Simmer and scrape up the brown bits.
Stir a knob of butter and chopped herbs into the sauce, taste for salt, then carve the rested chicken and serve with the sauce.
Tips and common mistakes
Dry skin roasts crisp, so do not skip the paper towel step.
Put the thermometer in the thigh without touching bone, or the reading will be wrong.
Resting the bird keeps the juices in the meat, so carve it only after 15 minutes.
If the skin browns too fast, lay foil loosely over the breast for the last 20 minutes.
Questions
How long does a whole chicken take in the oven?
At 200C, allow about 20 minutes per 500 g plus 20 minutes. Always finish by checking the thigh reaches 74C with a thermometer.
Can I make the sauce without stock?
Yes. Use water plus a splash of the pan juices, or a little white wine, and finish with butter and herbs for flavour.
Why is my roast chicken dry?
Usually it is cooked too long or carved too soon. Take it out at 74C and let it rest under foil before cutting.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
