Roasting A Whole Chicken In A Cast Iron Pan: A Beginner's Guide

Roasting a whole chicken in a cast-iron pan is a simple and effective way to cook a juicy, tender, and flavourful chicken with a crispy skin. The cast-iron pan can go straight from the stovetop into a high-heat oven, making it a versatile and convenient cooking option. The key to achieving the perfect roast chicken is to ensure the chicken is patted dry before cooking and seasoned generously with salt and pepper. The cast-iron pan should be preheated in the oven before the chicken is placed inside. The chicken should be roasted at a high temperature of around 425°F for about 13-15 minutes per pound or until the internal temperature reaches 165°F.

How to prepare the chicken before roasting

Preparing the chicken before roasting is a crucial step in achieving a juicy and flavourful roast chicken. Here is a detailed guide on how to prepare your chicken:

Firstly, remove the chicken from its packaging. If there are any giblets inside the cavity, take them out and set them aside. You can choose to discard them or reserve them for making stock.

Next, use paper towels to pat the chicken dry, inside and out. This step is important to ensure crispy skin on your roast chicken. After patting the chicken dry, season the chicken generously with salt and pepper, both inside and out. Be sure to use more salt than you think is necessary, as this will enhance the flavour and help keep the chicken moist.

Now, it's time to tuck in the wings and tie the legs. Fold the tips of the wings under the neck area of the chicken, so they don't burn during roasting. Then, take some kitchen twine and tie the legs together securely.

At this point, you can also stuff the cavity of the chicken with aromatics like garlic, rosemary, or parsley. This step is optional but adds extra flavour to your roast.

Finally, if you want to take your chicken to the next level, you can let it sit at room temperature for about an hour after seasoning. This allows the salt to penetrate the meat, resulting in an even juicier roast. Alternatively, you can chill the seasoned chicken, uncovered, for up to a day before roasting.

How to make garlic rosemary butter

Ingredients:

• 8 tablespoons (113 grams) unsalted butter, softened
• 2 teaspoons (6 grams) minced garlic (about 4 medium cloves)
• 2 teaspoons finely chopped rosemary (about 2 sprigs)
• ¼ teaspoon (1.5 grams) kosher salt
• ⅛ teaspoon (0.25 grams) black pepper

Method:

• Whip the butter using a hand mixer on medium-low speed, or use a rubber spatula.
• Stir the minced garlic, chopped rosemary, salt, and pepper into the butter until evenly distributed.
• Transfer to a small bowl or place on parchment paper and roll into a log.
• Store in the refrigerator for up to 2 weeks.

Tips:

• Use the highest-quality butter you can find. If you prefer salted butter, leave out the additional salt in the recipe.
• Strip the leaves off the rosemary sprig and discard them, as the sprig is safe to eat but adds an unpleasant texture to the butter.
• For a tasty variation, mix up the flavor by adding chopped sage or thyme to the rosemary, or add lemon zest to make lemon herb butter.
• If you don't have a hand mixer, you can use a food processor or skip this step for a firmer butter texture.
• To make a butter log, spoon the butter onto a sheet of parchment paper in a row, then pull one side of the parchment over the butter tightly and shape it into a log. Roll the parchment around the butter and twist the ends.
• This butter will keep in the freezer for about 6 months. Slice butter rounds and place them in the freezer on a single layer of parchment paper. Transfer them to a freezer bag once they are solid.

How to carve the chicken

Now that your chicken is roasted, it's time to carve it. Here's a step-by-step guide:

What you'll need:

• A perfectly roasted chicken
• A very sharp carving knife
• A chopping board (preferably with a well to catch any juices)
• Rubber gloves (optional)

Step 1: Let the chicken rest

Allow the chicken to rest and cool down slightly so you can touch it comfortably. You can also use a clean pair of rubber gloves. Place the chicken on the chopping board with the legs facing you.

Step 2: Remove the legs

Hold the chicken in place with a carving fork. Cut across the skin between the breast and the leg. Pull the leg away from the breast and cut through the joint. Repeat on the other side.

Tip:

If you want to separate the leg pieces, cut across the leg at the joint and push down with your knife to give you a drumstick and thigh.

Step 3: Remove the wings

Repeat the process above by pulling the wings away from the breast and cutting through the joint. Repeat on the other side.

Tip:

You can serve the wings whole or cut them through the middle joint to give you two pieces.

Step 4: Remove the breast meat

Carefully run your knife down the centre of the breastbone to cut through the skin. You can either angle the knife and carve the breast meat in slices or remove the breast whole. To do this, run your knife down the breastbone, cutting the meat from the bone, and use the knife to lift the breast away from the breastbone in one piece.

Tip:

Don't forget to remove the wishbone and make a wish!

Step 5: Don't forget the leftovers!

Now that you've removed the legs and breasts, pick off any remaining meat to use in a pie or soup, or freeze it for another day. Don't forget to add any chicken juices to your gravy for maximum flavour. You can also make chicken stock with the bones and any drippings from the baking pan.

How to make gravy from pan drippings

Making gravy from the pan drippings is a great way to add flavour to your roast chicken. Here's a step-by-step guide:

Step 1: Prepare the pan drippings

Remove the chicken from the roasting pan and pour the drippings into a measuring cup. The fat from the drippings will rise to the top and you can skim it off using a spoon or a fat separator.

Step 2: Make the roux

For a medium-bodied sauce like gravy, heat 2 tablespoons of butter or fat from the pan drippings over medium-high heat. Once melted, add 2 tablespoons of flour and cook for about 5 minutes, whisking continuously until the mixture is smooth and has lost its raw flour taste.

Step 3: Deglaze with the pan drippings

When the roux is light brown, add the skimmed drippings to the pan. Use a wooden spoon to scrape the bottom of the pan and release the browned bits created during roasting. These bits contain concentrated, roasty flavour, so make sure to get them all!

Step 4: Add the broth

Slowly add a cup of broth, whisking as you pour to prevent lumps. Bring the mixture to a simmer and continue cooking for up to 5 minutes until thickened. You can add seasonings or flavourings during this step if desired.

Step 5: Strain and serve

Most people prefer a smooth gravy, so strain the gravy through a fine-mesh strainer before serving.

Tips:

• If you prefer a gluten-free gravy, you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 1-2 tablespoons of water) instead of flour.
• For extra flavour, try adding herbs or spices like thyme, rosemary, dried bay leaf, or ground black pepper.

What to serve with a whole roasted chicken

There are many side dishes that go well with a whole roasted chicken. Here are some ideas:

Starch Sides

Starch-based sides are a classic accompaniment to roast chicken. Here are some options:

• Potatoes: Potatoes are a versatile side dish and can be prepared in many ways. Some ideas include mashed potatoes, scalloped potatoes, hasselback potatoes, salt potatoes, or smashed potatoes with garlic and herbs. You can also make sweet potato sides, such as butter-roasted sweet potatoes or garlicky Parmesan sweet potatoes.
• Rice: Rice dishes pair well with roast chicken. Try lemon couscous with broccoli, lemon mushroom orzo, herbed rice pilaf, or cheesy lentil, mushroom, and rice bake.
• Bread: Homemade soft and buttery rolls are a simple and delicious side.

Vegetable Sides

Vegetables are also a great option to serve with roast chicken. Consider the following:

• Green vegetables: Green vegetables like asparagus, green beans, broccolini, and spinach are healthy and tasty sides. You can prepare them in various ways, such as sautéing, roasting, or steaming.
• Carrots: Carrots are a simple yet delicious side dish. Try roasting them with rosemary, glazing them with honey and apple cider vinegar, or making maple-roasted carrots.
• Brussels sprouts: These can be shredded, roasted, or cooked in a slow cooker with balsamic vinegar.
• Squash: Butternut squash or delicata squash cubes are a great side dish for roast chicken. You can also make a zucchini and summer squash casserole.
• Mushrooms: Sautéed or roasted mushrooms are a tasty side. Try lemon garlic mushrooms or sheet pan roasted tomatoes and mushrooms.
• Salads: A green salad or a broccoli salad can complement the roast chicken nicely.

Other Sides

Some other side dish ideas include:

• Honey-squash dinner rolls: These rolls get a rich colour from the addition of squash to the dough.
• Parmesan asparagus: A simple side dish with just four ingredients.
• Cranberry wild rice pilaf: A colourful and textured side dish with dried cranberries, currants, and almonds.

Frequently asked questions