By Shreya Goswami
December 12, 2023
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If your Christmas feast is incomplete without a whole roast chicken and you don’t know how to make one, here are all the tips and tricks you will need to ace it.
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Based on how many people you are serving, weigh the bird of your choice and think about portion sizes before buying.
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Thaw the bird completely before patting it dry with a kitchen towel to ensure even cooking and a crispy skin.
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Mix your choice of herbs, spices and butter or ghee in a large bowl to make the perfect seasoning and basting concoction.
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Cook the chicken at around 220°C for the first half an hour, then reduce to 175°C for even cooking for the rest of the period.
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Check with a meat thermometer is the chicken is internally at 74°C in the thickest part of the thigh. If yes, then it’s done.
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Cover the whole roast with a foil and let it rest for 15-20 minutes before serving it up or carving it.
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Begin by carving the legs, then the wings, breast and the rest. Use a sharp, broad and long knife for precision.
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Roasting a whole chicken takes time for prep, roasting and resting, so take that into account and plan your time properly.
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