How to Roast a Whole Chicken

How To Roast a Whole Chicken

Roasting whole cuts of meat is something I do regularly.  We sometimes roast two cuts of meat a week and are able to get 4+ meals out of them for our young family of four.

Why do I love roasting so much?

It is cheaper to by whole cuts of meat compared to small cuts.
If you buy cuts larger then you need for one meal you have tender leftovers to make quick meals with in the coming nights.
You can place it in the oven and come back to it in a couple of hours and dinner is done.

Here is how I roast the perfect chicken every time.

1. Remove the chicken from the packaging and rinse under the tap.  Dry with a paper towel (discard of this).

2. Place straight into the baking dish you are going to cook it in (this will help reduce cross contamination of your cutting board or bench).  I line mine with baking paper to help reduce the clean up.

3.Prepare a stuffing.  Using a food processor I simply process 3 slices of bread, 2 cloves of garlic, handful of fresh herbs, salt and pepper and a splash of water to bind it altogether. Try adding bacon and mushroom to the stuffing mix for a nice variation.  Stuff the chicken.

4. Under the skin of the two breast sections place a slice of butter. Approx 1 tbs for each side.

5. Season the top of the chicken with salt and pepper and dried oregano.  Finish with a splash of olive oil.

6. Place into a pre heated 200 degree celcius oven for 30 minutes.  This will brown the skin and make it crispy.

7. After 30 minutes reduce the oven temperature to 160 degree celcius and cook for a further 1hr 30 minutes (for approx 2kg chicken)

The chicken is cooked through when you cut between the chicken leg and the body and the liquid that comes out is clear (not red).  If red return to the oven for a further 20 minutes.

Serve with all your favourite roast sides.

How to Roast a Whole Chicken

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