Show Few dishes are as beloved as a golden roast chicken. It’s hard to go wrong with the basic method, but there are some recipes that rise above the rest, yielding a delicious bird that is crisp-skinned and tender-fleshed without any more work. Here’s our guide to get you there. Before You Start
Preparing the ChickenThere is no consensus on the best way to prep a chicken for roasting; it’s all a matter of personal preference and tried-and-true experience. But here are some suggestions for where to start. Try each and then pick your go-to method. And note that there’s nothing wrong with leaving the bird as is, salting it and just putting it in the oven.
Seasoning and AromaticsSeasoning the chicken ahead of time is a good idea, so that the flavors penetrate the flesh all the way to the bone. This is true whether you're rubbing the bird with salt, spices and aromatics — a dry brine — or using a more traditional wet brine. Then add other flavors if you like, stuffing the cavity with aromatics (like lemon or herbs) or rubbing the skin with fat (like oil or butter), or both.
Brine
Aromatics
Fat
Glaze RoastingIt's time to put the bird in the oven. Here is what you need to know about the pan, temperature and timing.
Salt-and-Pepper Roast Chicken
CarvingHere's a method for carving the chicken so that everyone gets a little skin along with their meat. If you have the wherewithal, heat up a platter for serving. The easiest way is take it hot out of the dishwasher, or run it under very hot tap water for a few minutes, then dry. Placing the just-carved meat on a heated serving platter is the most elegant way to go.
Is chicken done at 165 or 180?Current federal recommendations list various safe cooking temperatures for poultry, including 180°F for whole chickens and 170°F for breasts. The USDA said it wants to clarify that the key temperature for safety is 165°F.
Is a whole chicken done at 160?Chicken should always read between 165°F and 175°F on a meat thermometer. Always use a meat thermometer to ensure chicken is done cooking in the oven. Bone-in chicken will always take slightly longer to cook than boneless.
Is chicken really done at 165?What Temperature to Cook Chicken To? The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).
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