Home All Recipes FIFTEEN SHOCKING THINGS YOU’RE DOING WRONG WHEN ROASTING CHICKEN – FIND OUT WHY YOU JUST CAN’T GET IT RIGHT!

FIFTEEN SHOCKING THINGS YOU’RE DOING WRONG WHEN ROASTING CHICKEN – FIND OUT WHY YOU JUST CAN’T GET IT RIGHT!

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FIFTEEN SHOCKING THINGS YOU’RE DOING WRONG WHEN ROASTING CHICKEN – FIND OUT WHY YOU JUST CAN’T GET IT RIGHT!
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To make this awesome FIFTEEN SHOCKING THINGS YOU’RE DOING WRONG WHEN ROASTING CHICKEN – FIND OUT WHY YOU JUST CAN’T GET IT RIGHT! You’ll need the following ingredients:

 

You’re not using a cast-iron pan
A cast-iron pan, especially when it’s been seasoned, really brings out the flavor of the chicken.
You aren’t preheating your pan
This encourages even heating of the chicken, especially when you’re using a cast-iron skillet.
You’re not letting it rest in the seasoning
After seasoning the chicken, try letting it sit in the refrigerator for up to a day, which promotes crispier skin and better absorption of the seasoning.
You aren’t patting that sucker dry before you season it
You don’t know about the dry brine
To make a dry brine instead of using saltwater, use 2 tbsp. of salt for a chicken weighing between 2.5 and 3.5 lbs., and rub it all over the bird.

You don’t use aromatics in the cavity
Add garlic, herbs, onions and similar ingredients in the cavity to boost the flavor of the chicken.
You aren’t burnishing the bird with fat
Rubbing olive oil or melted butter over the entire chicken before roasting it gives the skin a golden-brown color and enhances its flavor.
You don’t glaze your bird
What you want is a glaze that combines something sweet with a condiment, such as honey, lemon and soy sauce. For best results, apply it about 20 minutes before the chicken’s done.
You aren’t spatchcocking (if you don’t mind opening up the bird)
Basically, this means cutting the chicken along the backbone, opening it up and then roasting the bird flat with the breast side up. This makes the skin crispy and ensures that the roasting process takes just 45 minutes.
If you are keeping your chicken intact, you are trussing the long way
Just tie the legs together at the ankles and the wings to the breast.

You aren’t using an instant-read thermometer
And if you don’t have a thermometer, you aren’t using this nifty trick
Just cut into the thigh all the way down to the bone and continue cooking if you see any red meat remaining.
You aren’t adjusting the temperature to your own personal preferences
You are serving it as soon as it is done
Ideally, you should wait between 10 and 15 minutes.
You are carving it the long way
You’re serving it on a cold platter
For best results, warm the platter for 5 minutes first.
How many of these mistakes have you made? We’ve made several of them ourselves, so don’t be embarrassed if you see yourself on this list! Have any tips for perfectly roasted chicken? Share them in the comment section below!
Article Source: Thrillist.com

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