roasting time: 1 1/2 hours ( min)
My Basic Favorite Method for Roasting a Chicken:
(tip I do NOT buy chickens unless they are on sale, a whole hen can cost $11 or $12 here!!! So if the chicken is between $6 or $7 per chicken I'll buy a couple. If they're less than that, I stock up! lol Now another IMPORTANT tip: NEVER buy STEWING HEN. If you see chicken for super cheap, or three to a bag, make sure that nowhere on the package does it say " STEWING HEN"! "Stewing Hen" is code for " This chicken is very very old and very tough and very stringy and you might get great soup out of it if you boil the heck out of the thing for 12 hours, but don't expect to be able to chew the meat"
Here's what you need to roast a chicken:
1. 1 roasting hen
2. about half a cup of marg
3. 1 or 2 cups of water
4. some good sprinkles of salt and pepper
5. dressing
6. optional: peeled potatoes, cut into quarters
peeled and quartered carrots, peeled turnips,
cut into large chunks
If you plan on making dressing , you need to make that first. I usually turn my oven to 350 before I start making the dressing. I always make my chicken stuffing with a whole grain bread and I make my turkey with white bread. They just seem to work better that way for our preferences.
The Dressing: ( make this BEFORE) you put chicken in oven . ( yeah I know you probably know this , but I have been ditsy on a few occasions and popped the bird in, then realized belatedly that I had to attempt putting stuffing into a hot bird)
1 loaf of any FRESH whole grain bread, (regular whole wheat will do , but the
dressing as tasty)
1 small chopped onion
1 margarine ( melted in microwave or pot - don't burn it!)
salt and pepper
Tear about 2/3 loaf of bread into small pieces about the size of toonie. Add chopped onions. Pour in melted margarine. Stir with a wooden spoon until well mixed. Now comes the fun part - stuffing said chicken.
Place chicken into your roaster pan breast side up. If there is an annoying piece of elastic holding the bird
together, remove it with scissors and toss. Then just open the big end of the chicken , grab small handfuls of dressing and stuff it in . Squish in as much as you can get into it. I don't tie it shut or any of those fancy methods. Now that you've finished torturing the bird and getting your hands all gooey, put the chicken back in pan, breast side up again. Now take a fork or pastry brush and brush a light coating of marg across the top of the bird, with a couple smears on the drumsticks and wings.
Now do you want to cook potatoes and/or carrots and/sweet potatoes and/or turnip ( suppressing a shudder) in the pan with the chicken? If so you should lay them around the bottom of the pan alongside the chicken.
Now pour 1/2 cup of water into the pan, around the chicken but not over it.
Cover chicken with either roaster lid or several large pieces of tin foil.
Place in 350 oven for about an hour and a half.
Check your chicken about ever half hour. Baste chicken with pan juices.Add more water if the pan seems to
be drying up on the bottom, especially if you have veggies cooking alongside the chicken. If areas of the chicken seem to be drying up, dab on a bit more marg on these areas.( I find the drumsticks and wings usually need a couple of dabs.)Put he lid back on, return chicken to oven.
Now I'll tell you how to tell if you chicken is done. The first thing to do is gently grip one drumstick and gently lift and tug it. If it pulls easily away from your bird, it is done, or almost done. If there is any tension when you pull the bird is not done. The second thing to do is pierce the bird deeply with a large fork ( you can make do with a regular fork) If the juice comes out pink or not completely clear the bird is not done.
If you really want to check for sure, then make a deep slice into the breast.right to the bone. If you see pink or blood, it's not done. It really is better to have a chicken overdone , rather than underdone.
Once your chicken is done you can take the tin foil off and broil it for a FEW minutes, if you want a browner skin. STAY with your chicken, watching carefully, during this browning.You don't want it to burn and some ovens are finicky.
Now you can remove your chicken. Carefully scoop out the veggies with a slotted scoop and put into a bowl. Now move your chicken onto a platter or large plate.(I use two pancake turners to help slide it onto the plate.) Using a tablespoon,carefully scoop out all of the dressing from inside the bird.
Now what's left in your pan is the wonderful yummy drippings to make gravy! Place your roaster over a burner on the stove ( or 2 burners,depending how big your roaster is) and turn your burner(s)on minimum.
Okay so now if you're anything like us, you'll want to make gravy.
Don't be scared, gravy is EASY.
First take a large cup of cold water and set by stove. Don't worry you'll understand in a moment.
Take a medium sized plastic container with a TIGHT lid. Put 3 heaping Tablespoons of flour into the bowl.
Half fill the container with COLD water. (NEVER USE HOT WATER!) Holding your container over your sink, with your hand securing the lid, shake the container vigorously for a minute or two. Then slowly pour
the contents into your drippings in the roaster, stirring. I like to slowly stir with a whisk. Turn your heat to medium and stir while it slowly starts to bubble. This stirring is what makes a good gravy. Don't leave your gravy.If you leave the gravy and forget it for only a minute or two it can burn quickly. If your gravy seems too thick, slowlyadd a bit more cold water and stir more. ( I always forget to have that cold water on handy, and I've made some panicky rushes to the sink to get more.) Let it bubble a bit, and stir a lot for about 3 minute.
Have a taste. Yum!
At this point, some people add spices to their gravy. I don't. I like my gravy simple. I may add a bit of salt and pepper. You can try a few spices every time your roast a chicken and find out what you like. Good luck!
Another tip:
We like to eat the drumsticks, thighs, and wings, and leave most of
the breast meat for sandwhiches. I usually chop some up and freeze
it for later stir fries.
