Perfect Roast Chicken Tips

Your tip for April 7, 2006 - PERFECT ROAST CHICKEN TIPS

The perfect roast chicken will have a crispy skin and moist, flavorful meat. Here's how to get the best results in the home kitchen without breaking the budget.

Before roasting, remove excess fat from under the chicken skin and around the cavities.

For even cooking and crisp skin, a roasting rack is crucial for lifting the poultry off the bottom of the pan so there's lots of air circulation around it. Fill the chicken cavity with herbs, pieces of citrus fruit or other ingredients that are compatible with the seasonings in the recipe. Roast at 375 degrees in preheated oven. For moist breast meat, just one turn will made a difference in the quality of the meat. Cook the chicken breast-side down for 30 to 40 minutes, then turn breast-side up and finish roasting another 40 minutes or until done.

An instant-read or digital thermometer is the most accurate instrument for taking the internal temperature of roast chicken. Place the point of the thermometer in the thickest part of the chicken between the leg and thigh; it should read 180 degrees. Make sure the gauge is not resting on bone.It's a myth that basting repeatedly will keep poultry meat moist: Infact the basting liquid never penetrates the skin. For crisper skin, baste once half-way through the roasting time.

Instead of basting, use dry seasoning rubs on the outside of the skin and salt, pepper and/or butters or pestos under the skin to infuse the meat with flavor and moisture.

Let the roasted chicken rest 10 minutes before carving so that juices have time to redistribute throughout the meat.

Sources: U.S. Department of Agriculture;
"The Cook's IllustratedComplete Book of Poultry"; "The Kitchen Detective" by Christopher Kimball

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