A whole chicken is a versatile ingredient that can be cooked in a variety of ways, from roasting to grilling to braising. It’s a great option for a family meal or a weeknight dinner.
Choosing the Right Chicken
When selecting a whole chicken, look for one that is plump, has a bright yellow skin, and feels heavy for its size. A good quality chicken will have a mild, meaty flavor.
Preparing a Whole Chicken for Cooking
Before cooking a whole chicken, you’ll need to prepare it:
- Remove the Giblets: The giblets, which include the liver, heart, and gizzard, are typically found inside the chicken cavity. Remove and discard them.
- Rinse the Chicken: Rinse the chicken inside and out with cold water.
- Pat Dry: Pat the chicken dry with paper towels to ensure even browning.
- Season the Chicken: Season the chicken with salt, pepper, and your favorite herbs and spices.
Cooking Techniques for Whole Chicken
Roasting:
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Season the chicken: Season the chicken inside and out with salt, pepper, and your favorite herbs and spices.
- Roast the chicken: Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Basting: Baste the chicken with pan juices every 15-20 minutes for a crispy skin and moist meat.
Grilling:
- Preheat the grill: Preheat your grill to medium-high heat.
- Season the chicken: Season the chicken with salt, pepper, and your favorite herbs and spices.
- Grill the chicken: Grill the chicken for 15-20 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Rest the chicken: Let the chicken rest for 10-15 minutes before carving.
Braising:
- Sear the chicken: Brown the chicken on all sides in a large pot or Dutch oven.
- Add liquid: Add enough liquid (such as broth or wine) to cover the chicken halfway.
- Braise the chicken: Cover the pot and simmer over low heat until the chicken is tender, about 1-2 hours.
Serving a Whole Roasted Chicken
Once the chicken is cooked, let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful1 bird.
When carving, start by removing the legs and thighs. Then, carve the breast meat, working from the bone outwards. You can serve the chicken with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a green salad.
By following these tips, you can cook a delicious and impressive whole chicken.