Steam-Roasted Chicken: Perfect Timing For Tender Meat

Roasting a chicken in a steam cooker is a great way to ensure your chicken is tender and juicy. The combination of heat and humidity helps to lock in moisture, and can also be used to cook vegetables at the same time. The best way to get even cooking is to butterfly the chicken, which involves removing the backbone and rib cage and flattening the bird. This ensures the meat cooks evenly and can reduce cooking time.

To roast a chicken in a steam oven, you'll want to begin by preheating your oven to a high temperature to ensure the skin crisps up. You can then turn the temperature down to ensure the meat cooks through without drying out. A 3.5-4lb chicken will take around 45 minutes to cook in a steam oven, though this will vary depending on the size of your bird and the settings of your oven.

How to get the crispiest skin

Preparation

To get the crispiest skin on your roast chicken, the most important thing is to ensure the skin is dry before cooking. Use a paper towel to pat the chicken dry and, if possible, leave it uncovered in the refrigerator for at least 12 hours or up to three days. This will help to draw out any excess moisture.

Cooking

When it comes to cooking your chicken, the best method for achieving crispy skin is to roast it in a hot oven. A temperature of 425°F will give you golden brown, crispy skin. If you're using a steam oven, a combination of high heat and steam will help to retain moisture in the chicken while crisping the skin.

Tools

The type of pan you use can also affect how crispy your chicken skin turns out. Cast iron pans are a great option, as they get very hot and retain heat well. If you don't have a cast iron pan, just make sure the pan you use gets nice and hot.

Tips

Before placing the chicken in the oven, make sure to season it generously with salt and pepper, both inside and out. You can also try separating the skin from the flesh and poking holes in the skin to allow the fat to escape, which will enhance crispness.

The best aromatics to add

Aromatics are a great way to add flavour to your roast chicken. The aromatics you choose will depend on your personal preference and what other ingredients you are using. Here are some of the best aromatics to use when roasting a chicken in a steam cooker:

Lemon

Adding lemon to your roast chicken will give it a tangy and refreshing flavour. You can place lemon wedges inside the cavity of the chicken or squeeze lemon juice over the chicken before roasting.

Garlic

Garlic is a popular aromatic that adds a savoury and slightly spicy flavour to your roast chicken. You can use whole cloves of garlic, minced garlic, or garlic powder. Try placing a halved head of garlic inside the chicken cavity or rubbing garlic onto the chicken before roasting.

Herbs

Fresh herbs like thyme, rosemary, sage, and tarragon can add a lot of flavour to your roast chicken. You can use a single herb or a combination of herbs, such as rosemary and thyme. Try placing the herbs inside the chicken cavity or sprinkling them on top of the chicken before roasting.

Onions

Onions add a savoury and slightly sweet flavour to your roast chicken. You can use onion powder or sliced onions. Try placing onion slices inside the chicken cavity or under the chicken as it roasts.

Spices

There are many different spices you can use to add flavour to your roast chicken, such as paprika, cayenne pepper, black pepper, and ground sage. You can use a single spice or a combination of spices. Try mixing the spices with butter or olive oil and brushing the mixture onto the chicken before roasting.

Other aromatics

In addition to the above, you can also experiment with other aromatics like star anise, ginger, scallions, peppercorns, apples, carrots, celery, and bay leaves. You can place these aromatics inside the chicken cavity or under the chicken as it roasts.

How to spatchcock a chicken

Spatchcocking is a method of preparing a chicken or turkey by removing the backbone and cutting or removing the breastbone so that you can lie the chicken flat. This technique is also known as butterflying.

Step 1:

Place your chicken on a large, sturdy cutting board breast-side down, and pat it dry with paper towels. Use sharp poultry kitchen shears to cut closely along both sides of the spine or backbone.

Step 2:

Remove the backbone and discard it or save it to make homemade stock.

Step 3:

Flip the chicken over so that it’s skin-side and breast-side up and firmly press down on the breast of the chicken to flatten it until you hear a small crack. This is the breast bone breaking, which will allow the chicken’s ribs to lie flat. Then you can flip your chicken back over.

Step 4:

Once the chicken is spatchcocked, pat it dry again with more paper towels and marinate it however you’d like. Be sure to season it well with oil, herbs, spices, salt & pepper so that the skin gets nice and crispy.

Spatchcocking your chicken will result in quicker cooking times, more even cooking, and crispy, flavorful skin.

How long to roast for different oven temperatures

The cooking time for a roast chicken depends on the weight of the bird, the temperature of the oven, and the desired texture of the meat. Here is a guide to how long to roast a chicken at different oven temperatures:

Roasting a chicken at 325°F (162°C):

For a 3-pound chicken, expect a cooking time of a little over an hour. For a 5-pound chicken, the cooking time will be between 1 hour and 1 hour and 30 minutes. If you are aiming for tender, fall-off-the-bone meat, this is the ideal temperature.

Roasting a chicken at 350°F (175°C):

At this temperature, a 3-pound chicken will take a little over an hour to cook. A 5-pound chicken will take between 1 hour and 1 hour and 30 minutes. This temperature will give you firm, juicy meat.

Roasting a chicken at 425°F (218°C):

For a 3-pound chicken, the cooking time will be around 50 minutes to 1 hour and 10 minutes. A 5-pound chicken will take between 1 hour and 1 hour and 30 minutes. This temperature will give you crisp, golden-brown skin and firm, juicy meat.

Roasting a chicken at 430°F (220°C):

A 3.5-pound chicken will take around 30 minutes to cook at this temperature.

Roasting a chicken at 450°F:

At this temperature, a 3-pound chicken will take around 50 minutes to 1 hour to cook. This temperature will give you a crispy-brown skin.

It is important to note that these are approximate cooking times and may vary depending on your oven and the desired doneness of your chicken. Always use a meat thermometer to check if your chicken is cooked through. The internal temperature of the thickest part of the thigh should reach 165°F (74°C).

How to make gravy with the juices

Making gravy with the juices from your roast chicken will add a ton of flavour to your meal. Here is a step-by-step guide on how to do it.

Firstly, when you take your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. Be sure to tip the pan away from your body and be careful not to burn yourself. Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the juices. You will notice the fat will rise to the top, leaving the drippings at the bottom. Use a large spoon or ladle to skim off most of the fat from the top of the drippings.

Next, make the roux. Heat a saucepan over medium heat. Add 1/2 a cup of drippings (or chicken broth) to the pan. If you are not using drippings, you can add a little more chicken broth and some chicken bouillon paste for extra flavour. Add 1/4 cup of flour and whisk together until it makes a smooth paste. If it seems a little greasy, add more flour. Cook, whisking, until the mixture begins to change to a light golden colour.

Now, add the broth and more drippings. Whisk in 2 cups of chicken broth and an additional 1/4 cup of drippings (or 1 teaspoon of chicken bouillon paste if you are not using drippings).

Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened. If the gravy is too thick, add more broth or drippings liquid. If the gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add it to the gravy).

Finally, taste the gravy and season with salt and pepper to your liking. You can also add some chicken bouillon to further boost the flavour.

Your gravy is now ready to serve. Enjoy!

Frequently asked questions