Although chicken cooking can be a simple task, many determining factors lead to a perfectly juicy and well cooked bird. Chicken is probably one of the most popular meats around it offers a range of versatility and possibilities! You can boil it, grill it, to grill, cook it, roast, fry, blow it up, roasting and frying and always ends with a delicious meal. However, one of the big challenges with the chicken is that it should always be well cooked to prevent food diseases. You can never eat rare or medium rare chicken. If the meat is pink, cook it longer. The raw chicken can make you very sick. Ok, so why is it so big problem? It’s a big deal because chicken, especially the zone of white meat chest, tends to be too cooked and dry. It does not have to go like that! I would like to focus on whole-hearted chickens in this article because they seem to be those who are the most difficult to perfect. Due to the way a chicken is shaped, it is very easy to end up with a chest meat too cooked and spinning; insufficient leg and thigh meat; And the skinless and harmful skin.
A well grilled chicken should have a juicy tender chest meat, a fully cooked dark meat and a perfectly crispy skin and well seasoned. So, how do we finish with such wonderful production? The very first thing you need to do is preheat your oven with the roasting pan inside. Keep the rack out of the oven to use later. Since everyone is different, I would say that a good basic rule is to heat it for a good minute before starting roasting. I roast a lot of chicken in my life and I can tell you that 375 degrees Fahrenheit (190 degrees Celsius) is where my chicken came out with the best results. The higher heat cooked the bird faster but tends to burn the skin and dry meat; The lower and low heat at the beginning and top at the end – also ends in dry meat. So, preheat your oven to 375 degrees and practice the chicken! Remove the cubicates and the neck of the cavity. Unless you plan to use them (let’s say a sauce for example) throw them. Wash the chicken inside and out and tap it well. You want a well dried chicken skin. Then cut off the excess grease. Jump that. From the neck, insert your fingers under the skin and gently push the skin of the meat of the chest. Generously enter the inside and outside of the chicken with salt and pepper.
Melt butter in a saucepan or microwave and brush the melted butter directly on the chest and on the skin. Place the chicken laterally on the roasting rack. Open the oven and place the rack in the roasting pan. Cook like that for 20 minutes. Return the chicken on its other side and cook for another 20 minutes. Finally, transform the chicken on its back, meat chest and cook for another 20 minutes. You must ensure that the internal temperature is 165 to 170 degrees. Another way to verify that it is by pulling the thigh of the body. If the juices are clear and non-pink or red, the chicken is probably done. The average roasting chicken is between 3 and 3 ½ pounds. This will make about 3 to 3 ½ cups of cooked meat. I guess you will gain an entire chicken and not a butterfly, a chicken that had the spine removed. The butterfly chicken will cook faster. In any case, if you rifle a larger bird, make sure to adjust the cooking time. 20 to 25 minutes per book is a large basic rule! Good luck!
