00:00 A whole roasted chicken is simple and succulent, and will feed the whole family with leftovers
00:06 to spare.
00:07 Here's our tried and true method for cooking a whole chicken in the oven.
00:13 Start by patting your chicken dry with some paper towels.
00:16 Next, tuck the wing tips under the birds so they won't burn.
00:20 Then tie the drumsticks together with cooking twine so the chicken keeps its shape in the
00:24 oven.
00:25 Set the chicken in a shallow roasting pan, breast side up.
00:29 Coat the chicken with olive oil or butter, then generously season with salt, pepper,
00:35 and any dried herbs you like.
00:37 Now place it into a preheated 375-degree oven and roast.
00:42 And that's pretty much it.
00:43 Depending on the size of your chicken, you'll roast it anywhere from one to two hours.
00:48 You'll know it's cooked through when a thermometer inserted into the center part of the thigh
00:52 registers between 165 to 175 degrees.
00:57 If you don't have a thermometer, you'll know it's done when the drumsticks move easily
01:01 in their sockets, the chicken is no longer pink inside, and the juices run clear.
01:06 Covering it in foil for about 15 minutes before slicing will keep it warm and it ensures a
01:11 juicy and tender chicken.
01:13 Cut off the twine, then with a sharp knife, remove the drumsticks and the thighs.
01:19 You can also remove the wings, like this.
01:22 Next, cut alongside the breastbone to remove the breast meat.
01:27 Dress up the white meat and it's ready for serving.
01:30 Now that you know how to bake a whole chicken to perfection, you can get creative with seasonings
01:34 and spices.
01:35 [music]
01:37 (upbeat music)
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