Whole Chicken Fryer: A Beginner's Guide To Cooking Perfection

Roasting a whole chicken is a simple, relatively hands-off way to feed a family with leftovers for lunch the next day. It's also a great way to make homemade chicken stock. There are many ways to roast a whole chicken, including in an oven or air fryer, and there are endless ways to season it.

Oven-roasted chicken

Roasting a whole chicken is an easy, relatively hands-off way to prepare a delicious meal with minimal effort. It's perfect for any occasion, whether it's a simple weeknight dinner or a fancy feast. The best part is that you get to enjoy the flavour variety of different cuts of meat, and it's also more cost-effective than buying packaged chicken parts.

Preparation:

First, check the weight of your chicken. The weight will determine how long you need to roast it. You can either check the purchase label or weigh it yourself. If there are any internal organs stuffed inside the cavity, remember to remove them before cooking.

To get crispy skin, you can dry your chicken before placing it in the oven. Use paper towels to pat it dry, or air-dry it in the fridge for 24 hours. This step is optional, but it will help you achieve that perfect, crispy texture.

Now, it's time to truss the chicken. Start by tucking the wings under the bird to prevent burning. Then, wrap cooking twine under and around the chicken, crossing it over the breast in an X shape, and tie the legs together. This technique ensures the chicken cooks evenly.

Generously season your chicken with salt, pepper, lemon, herbs, or a homemade BBQ rub. You can also try simple seasonings like salt, black pepper, and onion powder, or add some bold flavours with garlic, thyme, and olive oil.

Cooking:

Preheat your oven to the desired temperature. The temperature and cooking time may vary depending on your preferences and the size of your chicken. A good rule of thumb is to roast at 350°F for about 20 minutes per pound. For a 3-pound chicken, this should take a little over an hour.

For crispier skin, you can roast at a higher temperature of 425°F for a shorter time, about 50 to 60 minutes. If you're using a meat thermometer, the chicken is done when it reaches an internal temperature of 165°F to 170°F in the thickest part of the thigh or breast.

Serving:

Once your chicken is cooked, remove it from the oven and baste with drippings. Cover it with aluminium foil and let it rest for about 30 minutes to allow the juices to redistribute, resulting in moist and tender meat.

Your oven-roasted chicken is now ready to serve! Enjoy the juicy, tender meat and crispy skin with your choice of sides. Don't forget to use the leftovers for lunch the next day, and you can even make homemade chicken stock with the bones.

Air fryer chicken

Ingredients

You will need a whole chicken (3-4 lbs), oil (olive oil or avocado oil), and your choice of seasonings. For a simple seasoning, you can use salt, pepper, paprika, thyme, and garlic powder. You can also add onion powder, oregano, dried basil, lemon zest, or rosemary.

Method

Start by patting the chicken dry with paper towels. If desired, brush the chicken with oil, then sprinkle or rub your chosen seasonings all over the chicken, including underneath the wings.

Place the chicken breast-side down into the air fryer basket. If your air fryer has a grate, you may want to remove it to fit a larger chicken and allow the breast to marinate in the juices.

Preheat your air fryer to between 350-360°F. Air fry for 30-45 minutes, then flip the chicken over and cook for a further 10-30 minutes, or until the internal temperature of the breast reaches 165°F.

Remove the chicken from the air fryer and let it rest for 5-10 minutes before cutting. This allows the juices to absorb back into the meat.

Tips

Don't truss the chicken, as this can cause the legs to get too close to the heating element and scorch. It's also important to ensure the chicken fits in your air fryer, so check this before starting.

You can use the chicken drippings to cook vegetables in the air fryer while the chicken rests.

Chicken seasonings

When it comes to seasoning a whole chicken fryer, there are endless combinations of spices and herbs to choose from. The best spices for chicken tend to use a balance of herbs and spices, brought together to enhance the flavour of the meat specifically.

A simple seasoning of salt and pepper is a classic choice and allows for versatility if you plan on using the chicken in sandwiches, pasta, or salads. You can also add garlic powder, onion powder, and smoked paprika for a basic blend that works well with chicken.

If you're looking for something with a bit more heat, spices like chili powder, cayenne pepper, or white pepper can be added to your blend. Ground mustard seeds and ground cumin also add a nice kick and a little extra spice. For sweetness and caramelization, white or brown sugar can be added to the blend.

For an Italian-inspired blend, you can use Italian seasoning, olive oil, salt, and pepper. This blend goes well with a variety of sides and is perfect for a simple, yet delicious meal.

Additionally, you can make a dry rub by mixing together salt, pepper, paprika, hot paprika, Italian herb mix, garlic powder, and cumin. Pat the chicken dry, rub it with peanut oil, and then apply the dry rub before roasting.

Remember, the amount of seasoning you use can vary according to your taste preferences. As a general guideline, you can use 1 tablespoon of seasoning mix per pound of chicken, but you can adjust this to suit your desired level of flavour.

Chicken prep

The next step is to season the chicken. You can use a variety of seasonings such as salt, pepper, onion powder, paprika, thyme, garlic powder, rosemary, or your favourite dried spices and herbs. Get creative and experiment with different flavours! Don't forget to season the inside of the cavity as well. You can also rub the chicken with butter or olive oil to help the seasonings stick and add moisture.

For even more flavour, you can air dry the chicken in the fridge for 24 hours. This step is optional but will result in extra crispy skin. Place the chicken uncovered in the fridge and let it dry. This technique also allows the salt to penetrate the meat, resulting in juicy and succulent chicken meat.

Finally, it's time to cook the chicken. Preheat your oven to 350-425 degrees Fahrenheit and place the chicken in a cast-iron skillet or roasting pan. For a 3-pound chicken, roast for about an hour, and for a 4-5 pound chicken, roast for 70-90 minutes. The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the breast or thigh reads 165 degrees Fahrenheit.

Chicken serving suggestions

There are countless ways to serve roast chicken, and it is a timeless classic that never ceases to impress. It is a versatile dish that can be served on various occasions, from simple meal prep to fancier feasts. Here are some serving suggestions for a whole chicken fryer:

Side Dishes

Roast chicken pairs well with various side dishes, and you can never go wrong with vegetable-heavy sides. Here are some specific options:

• Sweet potato gratin
• Parmesan crusted Brussels sprouts
• Baked potatoes
• French onion soup
• Grilled romaine wedge salad
• Kung Pao Brussels sprouts
• Stir-fried snow peas with mushrooms and teriyaki sauce
• Roasted fennel with delicata squash and apples
• Sweet potato salad
• Broccolini
• Green beans
• Butter-roasted sweet potatoes
• Elote rice
• Smashed potatoes
• Simple salad
• Broccoli salad
• Mashed cauliflower
• Rice, especially with garlic-infused butter and crispy garlic chips

Trussing and Stuffing

Before roasting, you can truss the chicken by tucking the wings under and tying the legs together with twine. This helps the chicken cook more evenly. Additionally, you can stuff the chicken cavity with celery for added moisture and subtle flavour.

Temperature and Timing

The cooking temperature and timing will depend on the size of your chicken and your desired level of crispiness. A higher temperature for a shorter time will result in crispier skin. For a 3-pound chicken, cook at 350°F for about 1 hour and 15 minutes. For a larger 4 to 5-pound chicken, cook at 425°F for 50 to 90 minutes. Ensure the meat is no longer pink at the bone and the juices run clear.

Frequently asked questions