Roast Chicken Perfection In Stoneware

Roasting a chicken in a stone roasting pan is a great way to achieve juicy meat with crisp, golden skin. While you can buy a rotisserie chicken from the supermarket, roasting your own chicken at home is a simple process that yields delicious results and gives your kitchen a wonderful aroma.

There are a few key steps to follow for the perfect roast chicken. Firstly, ensure your chicken is dry by patting it with paper towels, then generously season the chicken with salt and pepper, inside and out. You can also add flavour by stuffing the cavity with ingredients like halved lemons, onions, garlic, or herbs. Truss the chicken if you like, by tying the legs together with kitchen twine, then place the chicken breast-side up in the stone roasting pan.

Roast the chicken for around 60-70 minutes at 400-425°F. The chicken is done when the skin is browned and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Let the chicken rest for at least 15 minutes before carving so that the juices can redistribute, then serve with your choice of sides.

Preheat the oven and set up a rack

Preheat the oven to around 400°F to 425°F. This temperature range is ideal if you are cooking vegetables alongside the chicken. If you prefer a lower temperature, you can go as low as 300°F to 350°F, but this will result in a longer cooking time.

Next, set up a rack. Place a wire rack in a shallow roasting pan or a rimmed baking sheet. This is optional, as you can also cook the chicken directly on the pan. However, cooking the chicken on a rack allows air to circulate underneath, and the skin will become crispier. If you don't have a rack, you can use vegetables like carrots, celery, or sliced onion to prop up the chicken.

Add butter under the skin

Adding butter under the skin of a roast chicken is a great way to ensure a juicy, flavourful, and tender roast. Here is a step-by-step guide to achieving this:

Preparing the Butter

Before you begin, you can prepare a flavoured butter by mixing it with breadcrumbs, thyme, lemon zest, and salt. Alternatively, you can simply use plain butter. If you opt for flavoured butter, transfer the mixture to a disposable pastry bag or a resealable plastic bag. Cut off the tip of the pastry bag or snip off one corner of the plastic bag.

Loosening the Skin

Start at the neck end of the chicken and gently slide your fingers between the skin and breast, carefully loosening the skin. Continue this process into the thigh and leg areas, fully separating the skin from the meat without tearing it. Be gentle and take your time with this step.

Adding the Butter

Once the skin is loosened, you can start adding the butter. Squeeze the butter mixture (or plain butter) under the skin, ensuring that it covers the breasts, thighs, and drumsticks evenly. Work carefully so that the skin remains intact.

Massaging the Skin

After adding the butter, gently massage the outside of the skin to spread the butter and ensure even coverage. You can also add any remaining butter on top of the skin and rub it in. Season the chicken with salt or other desired spices at this point.

Trussing the Chicken

Tie the legs of the chicken together using kitchen twine. This helps to secure the butter and seasonings in place. You can also truss the wings if desired.

Resting the Chicken

Place the prepared chicken in the refrigerator, uncovered, for at least an hour or up to 24 hours. This step helps the skin dry out, which will result in a crispier texture when roasted.

Roasting the Chicken

Preheat your oven to a suitable temperature, typically between 350°F and 450°F. Place the chicken on a stone roasting pan and roast until the skin is golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer. The roasting time will depend on the size of your chicken and the oven temperature, but it typically ranges from 45 minutes to 2 hours.

Resting and Carving

Once the chicken is roasted to perfection, remove it from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring a juicy and tender roast. Carve the chicken and serve it with your choice of sides. Enjoy the delicious, buttery flavours!

Rub butter over the skin

Rubbing butter on the chicken skin is a great way to get a nice brown colour while cooking. Some people also like to add a layer of butter under the skin for added flavour. However, some food experts say that butter may not be the best way to obtain a moist bird, and that there are other methods to achieve the perfect roast.

Butter has a high water content, which can make the skin less crispy. For crispier skin, you can rub oil on the skin before roasting. Alternatively, you can rub salt all over the chicken and let it sit uncovered in the refrigerator overnight.

If you want to add flavour to the chicken meat, you can rub butter under the skin. You can also add herbs and spices, such as rosemary, sage, thyme, dill, garlic, or lemon zest, under the skin for extra flavour.

To get the best of both worlds, you can rub butter on both the outside and the inside of the skin. This will help brown the skin and add flavour to the meat.

Season the chicken

Seasoning the chicken is a crucial step in the roasting process, and there are several ways to do it. Firstly, ensure your chicken is dry by patting it with paper towels. This step is important because dry skin results in crispy skin.

You can then season the chicken with salt and pepper, or a dry brine of kosher salt, pepper, grated garlic, grated lemon or other citrus zest, herbs and spices. Don't forget to season the inside of the chicken as well as the outside, and leave the seasoned chicken uncovered in the refrigerator for at least an hour, or up to 24 hours for crispier skin.

For extra flavour, you can add butter under the skin of the chicken. Gently lift the skin over the breast and smear butter underneath, being careful not to tear the skin. You can also rub the chicken with butter or olive oil for additional flavour and to help brown the skin.

If you want to add more ingredients to the chicken, you can stuff the cavity with halved lemons, onions, apples, garlic, or sprigs of herbs. You can also add vegetables such as potatoes, carrots, celery, and onions to the roasting pan to cook alongside the chicken.

Truss the chicken

Trussing a chicken is a tried and tested culinary technique that ensures the chicken cooks evenly and looks attractive when served. It involves tying the bird's wings and legs tightly to its body using kitchen twine. Here's a step-by-step guide to trussing a chicken:

Start by seasoning the chicken generously with salt and pepper, inside and out. You can also stuff the cavity with aromatics like half an onion, half a lemon or orange, and fresh herbs. Do this before trussing as the legs will cover the cavity once tied.

Next, cut about three feet of kitchen twine. This plain, unbleached cotton string is readily available in most supermarkets and won't burn or melt in the oven. Place the chicken breast-side-up, with the drumsticks pointing towards you. Pass the twine under the tail, leaving equal lengths on either side.

Secure the drumsticks by crisscrossing the twine around them to form an 'X'. Pull the twine tight so the drumsticks come together. Now, run the twine along the sides of the chicken towards the neck, trapping the sides of the drumsticks and part of the thighs underneath. Hold the chicken securely while keeping the twine tight.

Flip the chicken over so the breast is against the work surface and the neck is facing you. Be sure that the wing tips are under the twine, then tie a knot tightly under the neck to secure the bird. Trim any excess twine and flip the chicken onto its back.

Your chicken is now ready to roast! Remember to use a meat thermometer to check if it's fully cooked. Insert the thermometer into the thickest part of the bird, avoiding the bone. The internal temperature should reach 165°F. Let the chicken rest for 10-15 minutes before carving for the juiciest results.

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