I put mine on a wire rack in a pan so that the underneath can crisp up too. I start cooking the bird upside down so that the legs juices go down to breast then later turn it right side up 3/4 through to finish cooking. I also use butter I mixed herbs in and smear it all over and under the skin. It’s come out hella juicy and crispy.
My wife use to do that when we were dating ! Come to find out she was just going to raleys and buying it and transfering to a pan ,she tricked me 😂❤ but I still love her 40 years later 👍
MAMA WAS A GOOD MAMA! MY GRANDMA HAD CHICKENS SHE RAISED BEHIND HER HOUSE. WE HAD ROASTED CHICKEN ALL THE TIME ON SUNDAY AND HOLIDAYS! SHE ALSO HAD A LARGE GARDEN AND WE HAD ALL KINDS OF VEGETABLES AT HER HOUSE. AND, ALL THE VEGETABLES SHE SENT TO OUR HOUSE! SHE WAS A GRAND LADY, I LOST HER WHEN I WAS ELEVEN! I'M 73 AND I STILL THINK OF HER EVERYDAY!! NO ONE COULD EVER REPLACE HER, LOVE HER WITH ALL MY HEART AND SOUL, FOREVER! I CAN'T WAIT TO SEE HER AND HUG HER IN HEAVEN! LOVE YOU, GRANDMA FLORA ELLEN!!
That is the kind of Grandma I want to be. It’s a lot of work but when I die I not only want them to see the love of JESUS but how much I truly treasure them all, in the little things as well as the big. My family makes my life so worthwhile. Thank you father GOD for the family you have blessed me with. I love this reader too. May GOD bless you and heal you.
I also like to push some of the seasoning under the skin as well so the flavor reaches deeper, and I leave mine marinating over night. I love a good roast chicken!! Reminds me of family dinners ❤
I make buter with seasing mix and shove it under the skin. I use a whole stick and lots of seasonings. I put the seasonings on top of the skin so it sticks and spray oil because the seasonings seem to slide off the oil
@@pattydemnicki8711yep! If there is one, and ONLY one thing I can say good about myself, it is that I make great food. Everything else is terrible. A while stick of butter under the skin makes a massive difference. I’m horrible with sweets and everything else in life but meat and sides I can do😂
I do that on a bed of celery, carrots and onions and a couple of peeled garlic cloves. I reduce heat to 325 after skin browns and pour some saffron rice around chicken and baste with chicken stock and cover for about 45 minutes and then turn up to 375 and remove lid for 15 minutes. The rice picks up all of the flavor of cooked chicken juices and all those roasted vegetables. The chicken is so moist with a crispy skin.
This is great. I have a whole chicken out there in the freezer. I think I'm going to thaw it out for Sunday... I was raised on the concept of "Chicken every Sunday!!" Thanks for posting this!!! 😊
@@jamieSDallasbe serious don’t you think that people who wash their chicken are most likely to bleach and sanitize their cooking area after they’re done?
Mix a spoonful of cornstarch with a couple spoons of cold water. Then add that to the chicken juice. Heat until bubbly, stirring constantly, to make a delicious gravy. Instead of roasted potatoes, mash them and pour your yummy gravy over. Mama used to make thus for us every Sunday after church. 😊
I agree that the chicken (both internally & externally) should be given a good wash. I use a cold water rinse, then I line it with white vinegar, then give it another rinse. This way there is no listeria and can be eaten in good health. Sister has a good recipe here and it's a lot like the one I've used for many moons. Soooooo good!
Two suggestions: 1. Getting crispy works better in a fan forced oven. Maybe if you had a really small chook, an air fryer. 2. Put the chicken on a small rack in the pan so its not sitting in the juices on the bottom & getting soggy. Or perhaps on half of a cottage loaf (bread) to absorb the deliciousness (you will need to use something else for gravy/jus). Summary: You need good hot airflow to crisp up the whole chicken. I have seen chicken roast holders that sit the chook in the oven vertically, butt side down, or on a (beer) can in a similar position. Also need to make sure the chicken skin is dried thoroghly after you wash it & before you oil & salt it up.
That sounds yummy! I think orange flavor is great with chicken. My modification, however, would be to use melted butter all over the skin instead of olive oil. More flavor, higher smoke point, and America's Test Kitchen (I think) did a test of methods to get the crispiest skin on chicken and found butter to be the clear winner! And I have confirmed that for myself now many times! Also, leaving it, or any cuts of chicken but esp wings, to sit in the fridge for about an hour, after drying and seasoning it, can help to make the skin crispier too by drying it out first. It isn't necessary, tho'.
I used to wash my chickens before I cooked them. I found out it was giving me a cystitis infection for quite a few times. I finally realized the connection now I never wash the chicken. I am very carefully take it out of the package put it on the plate without creating any disturbance. Then I wash my hands and the area after disposing of everything carefully without cross contamination. I have not had cystitis since for many many years. Lesson learned !
I put on gloves and drop the whole chicken in cold water with lemon and salt. It works and the chicken tastes better if washed in the lemon and salt water.
@@johnsimms8285I wash my chicken ( a whole bird) and get rid of all the blood and yuck inside..it is dried throughly with kitchen roll..i live in Dorset
Peel and boil the spuds for 15 minutes, drain and let them dry in a colander for 10 minutes. Meanwhile, heat oil ( or duck / goose fat ) in a baking tray for 10 minutes in the oven about 220c. Shake the colander gently to rough up the spuds, add to the baking tray with the fat - roast for 30-40 minutes or until crispy 👌🏻 With love from Essex, UK
@@sauzalita2670 I don't boil mine first. I cut the potatoes in chunks with onions and put some olive oil and seasonings rub all over them, spread out on baking sheet and then bake at 350° for 25-35 mins or until tender 😊
just a tip, cut your garlic bulb horizontally to slice every clove in half while keeping the bulb in tact. you’ll get a lot more flavor out of it that way!
THIS recipe is true perfection & works everytime Ladies. You can also put the chicken over all your veggies and follow the baking temps per weight. Done, done and your Hubs and Family will DEVOUR it. SOOOO easy!
This chicken looks very good. While the chicken is resting put 2 Tbls butter and 2 tablespoons flour in a small pan. Sauté for about 3 minutes, add liquid from chicken stirring until thick. Season if needed. Serve over rice or mashed potatoes. It makes a good gravy. If you want more gravy, double butter and flour and add about 1/2 cup chicken stock/bouillon.
@@pbc76 I forgot that I sometimes use about 1/4 cup white wine added to the butter and flour mixture first. I find it gives the gravy a unique flavor and the alcohol cooks out after a few minutes.
The Best part is when she Rolls Her Eyes and says Cast Iron.... When my Mom passed in 2016, the only thing the 4 of us fought over was her 50yr old Cast Iron Frying Pans
Roasted chicken are the best I cook one every year for the holiday but I cook m i n e in a roasting bag with all the vegetables juicy and very tasty with a little Chris on the skin❤
I'll never understand people who "wash" chicken that doesn't actually have any dirt on it. Unless there's visible bits of dirt on there you're doing nothing. Anyone who thinks "washing" chicken under running water achieves anything that cooking doesn't, if you had just handled the raw bird would you stick your hands in your mouth after just running them under a tap? Because if the answer's "no" (and it should be) then ask yourself what good doing it to the bird actually does.
Always wash that chicken witY coarse salt & lime before cooking it No matter what! You don't know who touched that bird or how it was handled before you bought it.
@@user-ye5ku2ws6s you do realise that that’s not going to do anything to “clean” the meat, right? Like I said in my original comment, if you touched the bird raw and then ran your hands under a tap, in your case with salt and lime juice, would you then stick your hands in your mouth afterwards? Hopefully not because they wouldn’t be clean. If you placed the chicken in a salt-water mix for a few hours you’d brine it, which changes the flavour/texture of the meat, but it doesn’t clean it. Unless you’re removing visible dirt or grit from meat, whatever bacteria you’re worried about will still be there no matter how many limes or how much salt you use. That same dirt is still on your chicken and only gets killed when the meat is cooked.
i don't put anything in the chicken when it's roasting. I've found that it slows the cooking so much that the outside meat if overcooked and dry, while the inner meat is still raw. Salt it, let it air dry in the fridge, roast it to 160-170 with a probe, roast it breast side down. Juiciest breast meat ever, and the dark meat will always be juicy no matter what.
Looks so good! I literally just purchased a garlic and herb rotisserie which is good but I know if I made it myself it’ll be 10x better. I have to get the cast iron
It's not essential. It's actually essential not to wash your chicken. As many many food safety organisation say it's wrong and to never do it. Google it if you don't believe me.
Thank you for mentioning that fellow viewer. A very important point! Because l did see a lot of that.. Also, to clean it with lemon or vinegar with abrasive salt to get that dead yellow skin.
I do express roast chicken. Take a cast iron Dutch oven with a lid - seasoned cast iron, not enameled - put the Dutch oven in your oven, turn to 500 and let it heat up. While it is heating up take your chicken, dry it, put whatever rubs on it you like. Don't tuck, stuff or truss it. When the oven is up to temp pull out the Dutch oven, remove the lid, drop the chicken in, replace the lid and stick it back in the oven. Let it cook for 40 minutes at 500, then remove the lid and let it go another 5 minutes to crisp up the skin. Pull it out and let the bird sit for five minutes before removing it from the Dutch oven. Great roast chicken in under one hour.
For a crisper skin and better overall flavour, dry brine the chicken in the fridge overnight to draw out excess moisture. Brush off the salt and pat dry with paper towels, then follow her procedure.
Wash TF out of that Chicken and then clean your sink and counters afterwards. You don't know WHO or How that bird was handled before it was sold to you.
My Mom would do two things extra here. First she'd lift the skin and season between the skin and the meat. Then she'd poke a knife tip into the breast on either side and put some seasoning (salt, pepper, her mix of stuff) and push some of that into the cuts.
Cut the tail off....The oil or preen gland must be removed or it can ruin the taste of the meat. Make a cut above the gland at the base of the tail and cut all the way down to the bone. Slide the knife along the bone, ending at the tip of the tail. Make sure there is no yellow glandular tissue left on the birds tail.
If you cut some cracks into the meat, it helps with absorbing the spices even more. She is white enough and yet, she washed the chimkken! God bless her!
Gr8 video using cast Iron. Go retro ppl, grow ur own gardens. Use American made cast Iron. Cooks faster, never wears out. Food stays warmer longer. Martha White self rise corn meal recipe 4 cornbread. I prefer w/o egg that makes it less coarse. So good
I love love how you washed and seasoned your chicken and you touch it with your bare hands and gave that chicken some love, I am coming for my dinner thank you💞💞💞💞💞
Add Xtra Lemons when chicken comes out of oven take your lemon juice squeeze while warm in bowl with a little more pepper pour over chicken and you got fresh Lemon pepper Chicken Delicious everytime ❤
1) Don’t wash the chicken. 2) Preheat the Dutch oven on the stove to halve cooking time. 3) Bake with a cover on the Dutch oven. 4) Finish uncovered with over on broil to crisp the outside.
@@alexsishonyghan8862 USDA: "washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination." You're welcome.
You did great and it looks amazing but personally I cannot roast a chicken without rosemary but take this recipe and throw some rosemary in the cavity and then put just the leaves on the outside skin. Itsss so good! The earthy sweetness of the rosemary caramelized on the outer buttery, salty/savory skin is just everything. 🤤😋
@@Plutonium.2 you clearly haven't stepped into a kitchen and cooked real food. Fruit, vegetables, meat they're all dirty and have bacteria at some point on their surface, that's why you wash them and clean utensils and working areas before and afterwards. You're so out of touch, you think everything comes from a plastic package from the supermarket. Stick to frozen chicken nuggets so you can feel "safe".
You clean your hands with just water? Clean your countertop with just water after cooking chicken? No. The chicken isnt "cleaned" she just sprayed bacteria around her kitchen. Cooking it sanitised it.
❤You should always season your lemons, onions and garlic before you load them in the chicken and roast it bottom side up for 2/3's of the cook time and the last 3rd of the cook time, top side up for browning only.❤❤❤
Save the scraps and bones. Add to a pot, with water, and a roughly chopped onion, 2-3 stalks chopped celery, and 3 chopped carrotts, 3 chicken boullion cubes, 1/2 tsp black pepper, a tsp onion powder, and a tsp parsley. Cover, bring to a boil, and simmer on low, covered, for 3 hours, adding more water if needed. Pour through a strainer into a heat proof bowl, and disgard the vegies and big pieces of bone. Let cool. Using a spoon, remove some of the chicken fat that will be solidifying at the top (not all of it). That's your chichen stock, and you can use it to make a great, healthy soup. It freezes great too. If you want to make soup right away, run the stock through a finer strainer again, into the pot. (Throw put the solids that have settled on the bottom of the bowl.) Pick the meat off the cooled chicken bones and add to the pot. Add a small, finely chopped onion, 2 chopped stalks of celery, 4 chopped carrotts, and s tsp parsley, and cook for an hour, covered. Note: I also add chopped mushrooms, and a small can of crisp niblet corn and some fresh parsley before serving. (So the corn and green from the parsley are still bright and look pretty in the soup.) ❤
@@Sweendogization -Sure. For me, I find that it's not necessary, because I get the roasted flavor from the baked/broiled chicken and skin. (You definitely get a nicer, richer, flavored stock from a baked chicken vs. a raw one.) When I make beef stew, I brown the lightly floured chopped beef. Then, I add beef stock and using a rigid spatula, scrape the yummy browned bits from the bottom of the pot, into the stock, and add my chopped vegies. The flour will thicken the broth as it cooks.
@kristinehansen. I have a culinary degree and what I find terrible is the smelll. Oh and btw, I've been cooking for 36 years...graduated Johnson & Wales University..no one can tell me not to wash my poultry. Check your own hygiene please.
@@MariaVOrtiz-ss6qp It doesn't matter how long you have been cooking. Washing only spreads bacteria all over the kitchen and doesn't do anything. It's not recommended to do that. The smell goes away when you cook it
@@kristinehansen. Those do seem to be the current guidelines in the US. The concern listed is splashing of bacteria onto other surfaces, but I always disinfect everywhere anytime I cook with raw meat. My sink and garbage disposal has to be scrubbed and disinfected from washing my hands and rinsing the cutting board and knife, risking splashing anyway. I do have a deep sink and keep the meat low and the water trickle slow, but as I said, it all gets disinfected before I ever set out any produce or foods that won't be cooked.
@@kristinehansen. I do understand those ridiculous guidelines but if you're like me a clean fanatic after everything is cooking you wash your counters and your sink with disinfectant and bleach
You made it exactly like my mom used to. God I wish she could come back from the dead, cook me another meal, give my wife some lessons, then go back home to the Lord.
Yikes 😂😂😂 seeing her “cut garlic in half” in that way just made me laugh so much. When cutting the head in half, you are supposed to cut through all the cloves 😅 that way you get the flavor. But still funny as heck
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
I put mine on a wire rack in a pan so that the underneath can crisp up too. I start cooking the bird upside down so that the legs juices go down to breast then later turn it right side up 3/4 through to finish cooking. I also use butter I mixed herbs in and smear it all over and under the skin. It’s come out hella juicy and crispy.
I screenshotted (?) your addendum’s. 👌🏼
I do my turkey the same way.
That's way to go drain all the fat that not nessisery❤
This how I do my chicken and they're perfect every time.
Yes ma'am!!!! You could make your own video!! Such good advice!
My wife use to do that when we were dating ! Come to find out she was just going to raleys and buying it and transfering to a pan ,she tricked me 😂❤ but I still love her 40 years later 👍
Lol, smart lady
Funny lol
Smart woman 😂😂😂😂😂
That’s sad I hope she learned to cook
@@candace289 to her credit ,she made the mashed potatoes 😂
MAMA WAS A GOOD MAMA!
MY GRANDMA HAD CHICKENS SHE RAISED BEHIND HER HOUSE. WE HAD ROASTED CHICKEN ALL THE TIME ON SUNDAY AND HOLIDAYS! SHE ALSO HAD A LARGE GARDEN AND WE HAD ALL KINDS OF VEGETABLES AT HER HOUSE. AND, ALL THE VEGETABLES SHE SENT TO OUR HOUSE! SHE WAS A GRAND LADY, I LOST HER WHEN I WAS ELEVEN! I'M 73 AND I STILL THINK OF HER EVERYDAY!! NO ONE COULD EVER REPLACE HER, LOVE HER WITH ALL MY HEART AND SOUL, FOREVER! I CAN'T WAIT TO SEE HER AND HUG HER IN HEAVEN! LOVE YOU, GRANDMA FLORA ELLEN!!
God bless you both!
That is the kind of Grandma I want to be. It’s a lot of work but when I die I not only want them to see the love of JESUS but how much I truly treasure them all, in the little things as well as the big. My family makes my life so worthwhile. Thank you father GOD for the family you have blessed me with. I love this reader too. May GOD bless you and heal you.
Looks delicious! For some reason I pair rice with chicken instead of potatoes!😊❤
@@kaymccastle1154My wife's mother was Chinese. She stuffed the roast chicken with rice but sadly never taught my wife to cook.
You are lucky to have had a Grand Mother like her in your life and it's Awesome to have HER IN YOUR MEMORIES! Jack from Iowa USA
She washed the chicken 🎈🩷 🍾
No cat sitting on the counter top!
No dog licking the pot!!
You go girl!!!!
No rings 💍
Short nails 💅🏽
She's a good clean cook ,and she seasons her meat .😂😂😂😂😂😂😂😂
That's what iam talking adout .
She did not wash she rinsed it off. All that yellow studs on the leg and on the skin. Yuk!
washing chicken is third world behavior.
When giving the recipe, I like how you said 15 min per pound....that makes the cooking time so easy to figure. No matter how big the bird. So helpful!
So how many hours😂😂 cos we used kilograms instead of pound here😅
The chicken had pop up thermometer thingy.
@@Harry_dumbledore one kilo= 2,2 pounds, So 2,2 X 15 min =33 min per kilo
Turkey same thing!!!!!
*You can't even buy chickens that big in my state.*
I also like to push some of the seasoning under the skin as well so the flavor reaches deeper, and I leave mine marinating over night. I love a good roast chicken!! Reminds me of family dinners ❤
I do that too! I lift the skin with a knife and I season butter 🤫 😂 and squish it in between. Now I’m obligated to the thanksgiving turkey 🤷🏽♀️🥂
I make buter with seasing mix and shove it under the skin. I use a whole stick and lots of seasonings. I put the seasonings on top of the skin so it sticks and spray oil because the seasonings seem to slide off the oil
And lots of butter under the skin
@@pattydemnicki8711yep! If there is one, and ONLY one thing I can say good about myself, it is that I make great food. Everything else is terrible. A while stick of butter under the skin makes a massive difference. I’m horrible with sweets and everything else in life but meat and sides I can do😂
Yasssss come on under skin seasoning....we like to see it!!!
I do that on a bed of celery, carrots and onions and a couple of peeled garlic cloves. I reduce heat to 325 after skin browns and pour some saffron rice around chicken and baste with chicken stock and cover for about 45 minutes and then turn up to 375 and remove lid for 15 minutes. The rice picks up all of the flavor of cooked chicken juices and all those roasted vegetables. The chicken is so moist with a crispy skin.
Peeled garlic would be the key for me
Great idea! Sounds delicious.
This just made me drool 🤤
This is great. I have a whole chicken out there in the freezer. I think I'm going to thaw it out for Sunday... I was raised on the concept of "Chicken every Sunday!!"
Thanks for posting this!!! 😊
Me too,chicken dinner every Sunday lots of veg , Yorkshire puddings ,roast potatoes, rich gravy ! I used to like a little sweet mint sauce on mine!
I like pudding too! But I prefer chocolate pudding. I've not heard of yorkshire flavore. @tracythompson4019
The cast-iron skillet makes ALL the difference!
"womp womp womp womp womp ➡️⬆️⬇️⬅️⤵️" 😂😂😂 i love her energy fr
Wish she showed more of the actual carving
Hahaha...can't stop laughing with that wingidingding plus the cutting style 'rwah..rwah...rwah rwah rwah'...😂
Finally someone that seasons properly!!
She did that chicken justice, washed and seasoned
Washing chicken can spread salmonella. So she didnt do her family's health justice
❤
@@jamieSDallasin asia we always wash our beef,chicken,fish,everything....why we are not sick🤔🤔🤔
@@JunaydMhhe didn’t say you would get sick. Just increases the likelihood that you will.
@@jamieSDallasbe serious don’t you think that people who wash their chicken are most likely to bleach and sanitize their cooking area after they’re done?
Mix a spoonful of cornstarch with a couple spoons of cold water. Then add that to the chicken juice. Heat until bubbly, stirring constantly, to make a delicious gravy. Instead of roasted potatoes, mash them and pour your yummy gravy over.
Mama used to make thus for us every Sunday after church. 😊
Obviously she didn’t want mashed potatoes
Mashed woulda been better tho 😏
"chicken juice" 🤮🤮🤮🤮🤮
definitely use the drippings to make a gravy... you're mad if you dont
@@unabashed you’re so dramatic. It’s literally just all the flavour in kind of like a thin broth that makes amazing gravy.
I agree that the chicken (both internally & externally) should be given a good wash. I use a cold water rinse, then I line it with white vinegar, then give it another rinse. This way there is no listeria and can be eaten in good health.
Sister has a good recipe here and it's a lot like the one I've used for many moons.
Soooooo good!
Two suggestions: 1. Getting crispy works better in a fan forced oven. Maybe if you had a really small chook, an air fryer. 2. Put the chicken on a small rack in the pan so its not sitting in the juices on the bottom & getting soggy. Or perhaps on half of a cottage loaf (bread) to absorb the deliciousness (you will need to use something else for gravy/jus). Summary: You need good hot airflow to crisp up the whole chicken. I have seen chicken roast holders that sit the chook in the oven vertically, butt side down, or on a (beer) can in a similar position. Also need to make sure the chicken skin is dried thoroghly after you wash it & before you oil & salt it up.
You can use a bundt cake pan instead of a beer can. Works everytime without fail! Try it n Happy cooking n baking!!
Happy New Year's!!
I use oranges, thyme a bay leaf and some rosemary. I rub a crushed garlic clove on the skin. I also brine it for 36 hours.
That right orange🎉🎉🎉🎉
Yes! I brine my chicken too! Makes every bite tasty down to the bone😊
That sounds yummy! I think orange flavor is great with chicken.
My modification, however, would be to use melted butter all over the skin instead of olive oil. More flavor, higher smoke point, and America's Test Kitchen (I think) did a test of methods to get the crispiest skin on chicken and found butter to be the clear winner! And I have confirmed that for myself now many times!
Also, leaving it, or any cuts of chicken but esp wings, to sit in the fridge for about an hour, after drying and seasoning it, can help to make the skin crispier too by drying it out first. It isn't necessary, tho'.
Now that I would eat but not what just watched
Not seasoned enough for a 7lb bird
🥰
Great recipe, great presentation, looks delicious, best food vid I have seen on YT... Thanks for posting. 👏👏
I used to wash my chickens before I cooked them. I found out it was giving me a cystitis infection for quite a few times. I finally realized the connection now I never wash the chicken. I am very carefully take it out of the package put it on the plate without creating any disturbance. Then I wash my hands and the area after disposing of everything carefully without cross contamination. I have not had cystitis since for many many years. Lesson learned !
I put on gloves and drop the whole chicken in cold water with lemon and salt. It works and the chicken tastes better if washed in the lemon and salt water.
Not sure if it's a US thing, but in the UK, we never wash the chicken. It helps bacteria to spread.
Something tells me the food just wasn't made correctly
@@johnsimms8285they say not to but people still do it here…. It’s nasty.
@@johnsimms8285I wash my chicken ( a whole bird) and get rid of all the blood and yuck inside..it is dried throughly with kitchen roll..i live in Dorset
The wash and season made my heart smile! You did that!!
She washed it with water? No lemon, vinegar or boiling water. What the heck
She washed it with water. She did nothing.
She used what many don't even think to use at all, so I'm still going to say she did good because it's better than nothing at all.
@@a.sydney5036still better than most.
The wash made me cry it’s so nasty. I would not eat at her house
Girl, you made this look so easy peasy. I was scared of whole chickens but I am definitely gonna give this a try. Thank you sweets❣️
Finally someone knows how to properly roast a chicken,! my husbands favorite Sunday dinner
Dang Girl!!!; LOOKS SO YUMMY!!
Crispy skin roast chicken, ROCKS!!!❤
Here in the UK we make a rich gravy with the juices, so lovely with roasted potatoes, Yorkshire puddings & fresh veg !
The roasted potatoes is what I want to learn to make❤
Peel and boil the spuds for 15 minutes, drain and let them dry in a colander for 10 minutes. Meanwhile, heat oil ( or duck / goose fat ) in a baking tray for 10 minutes in the oven about 220c. Shake the colander gently to rough up the spuds, add to the baking tray with the fat - roast for 30-40 minutes or until crispy 👌🏻 With love from Essex, UK
@@beelondon81 thank you I will give it a try, so kind of you 💕
That's what she did , just didn't rhicken it
@@sauzalita2670
I don't boil mine first. I cut the potatoes in chunks with onions and put some olive oil and seasonings rub all over them, spread out on baking sheet and then bake at 350° for 25-35 mins or until tender 😊
just a tip, cut your garlic bulb horizontally to slice every clove in half while keeping the bulb in tact. you’ll get a lot more flavor out of it that way!
Or just peel each clove of garlic and crush it. It's not hard. You'll definitely get all the flavor of the garlic out that way too 😂
THIS recipe is true perfection & works everytime Ladies. You can also put the chicken over all your veggies and follow the baking temps per weight. Done, done and your Hubs and Family will DEVOUR it. SOOOO easy!
you are such a mom. your kids are so lucky. roast chicken is my favorite meal. i like rosemary roast chicken.
This chicken looks very good. While the chicken is resting put 2 Tbls butter and 2 tablespoons flour in a small pan. Sauté for about 3 minutes, add liquid from chicken stirring until thick. Season if needed. Serve over rice or mashed potatoes. It makes a good gravy. If you want more gravy, double butter and flour and add about 1/2 cup chicken stock/bouillon.
You. Know. Gravy, lady. Well done/said.😂🎉🎉🎉🎉❤❤❤❤❤
@@pbc76 I forgot that I sometimes use about 1/4 cup white wine added to the butter and flour mixture first. I find it gives the gravy a unique flavor and the alcohol cooks out after a few minutes.
Yea I was about to say, im in Texas... We need gravy from those drippings!
That looks so delicious...you have made ur mother proud ❤
Looks delish. Would like to see more on how to carve it up.
google it
The Best part is when she Rolls Her Eyes and says Cast Iron....
When my Mom passed in 2016, the only thing the 4 of us fought over was her 50yr old Cast Iron Frying Pans
I cook my roast chicken on a rack so that the air can circulate all around it crisping the skin even underneath. Looks 👍🏿
Cast Iron will crisp the skin, too...tho you have to start with a very hot pan. I prefer the rack too, but I think she wanted the juices.
But the juices just fall onto the bottom of the oven or you have a pan on a lower rack to catch or what?
I use a roasting pan underneath the rack to catch all those delicious juices. 😋
Roasted chicken are the best I cook one every year for the holiday but I cook m i n e in a roasting bag with all the vegetables juicy and very tasty with a little Chris on the skin❤
@R8RsYF they make round racks that will fit right in that cast iron fryer or the cast iron Dutch oven just don't use lid
I love roast chicken and that looks scrumptious!!
"Wah; wah wah; Wah wah wah" that's the way you carve a chicken.🍗😂😂😂
Watching this video right now, I felt like I was in the kitchen with my young great grandmother🙌❤️💖 perfection!!!!
This lady is pretty and she cooks oh my Lord some man out there is happy af
Peel the garlic!
😂 i couldnt get over that part either.
For what? You arent going to eat it anyway.....
@@carolinechavez9203you peel it anyway.
That part made my jaw drop! 😂
Not necessary!
Perfect way of explaining how to carve the chicken!
I got it now😂🤣😂
I'll never understand people who "wash" chicken that doesn't actually have any dirt on it. Unless there's visible bits of dirt on there you're doing nothing.
Anyone who thinks "washing" chicken under running water achieves anything that cooking doesn't, if you had just handled the raw bird would you stick your hands in your mouth after just running them under a tap? Because if the answer's "no" (and it should be) then ask yourself what good doing it to the bird actually does.
Always wash that chicken witY coarse salt & lime before cooking it No matter what! You don't know who touched that bird or how it was handled before you bought it.
@@user-ye5ku2ws6s you do realise that that’s not going to do anything to “clean” the meat, right? Like I said in my original comment, if you touched the bird raw and then ran your hands under a tap, in your case with salt and lime juice, would you then stick your hands in your mouth afterwards? Hopefully not because they wouldn’t be clean.
If you placed the chicken in a salt-water mix for a few hours you’d brine it, which changes the flavour/texture of the meat, but it doesn’t clean it. Unless you’re removing visible dirt or grit from meat, whatever bacteria you’re worried about will still be there no matter how many limes or how much salt you use. That same dirt is still on your chicken and only gets killed when the meat is cooked.
Didn’t see a dog in the kitchen, washed and seasoned the chicken. You are invited to the cookout.❤Good job.👍👏🏽
And I'll eat her food!
I hate that everyone has dogs these days, so gross.
@@kallen9731 wtf
There's still yellow film on some parts of the chicken. Not my cookout!😊
I was like,"See, some white people DO wash their chicken!"😂
I appreciate that you washed, cleaned the inside and seasoned that chicken well so I know it taste good…Mom thought you well.
*taught
She did not. People should not wash chicken
Washing chicken does nothing for the chicken. All it does is splash raw chicken everywhere.
Google whether you should wash your chicken you might learn something.
i don't put anything in the chicken when it's roasting. I've found that it slows the cooking so much that the outside meat if overcooked and dry, while the inner meat is still raw.
Salt it, let it air dry in the fridge, roast it to 160-170 with a probe, roast it breast side down. Juiciest breast meat ever, and the dark meat will always be juicy no matter what.
Looks so good! I literally just purchased a garlic and herb rotisserie which is good but I know if I made it myself it’ll be 10x better. I have to get the cast iron
I always put pads of butter under the skin to help the chicken be suuuppper tender and crispy 😊
Same! And with thanksgiving Turkey too!
Yeah I season my butter and rub it all over under the skin. But the real trick is the clay pot for roasting
I love that.
I so appreciate you washing the chicken! Dont forget to remove the yellow dead skin and small feathers! It’s essential! ❤
Thank you for saying that 🙏🏾🙏🏾🙏🏾🙏🏾
My grandma would, no joke, take a lighter to any little feathers or hairs that were left. And she always washed it well.
She forgot to scrape the chicken with a knife to get off the loose feathers and the nasty stuff, that's on the skin.
It's not essential. It's actually essential not to wash your chicken. As many many food safety organisation say it's wrong and to never do it. Google it if you don't believe me.
Thank you for mentioning that fellow viewer. A very important point! Because l did see a lot of that.. Also, to clean it with lemon or vinegar with abrasive salt to get that dead yellow skin.
Nice job, Ma’am.
I really liked the jus over the potatoes and it was easy to see the chicken was cooked properly.
The only change I would make is the oil. Olive oil starts burning and scorching at 350, so 400 could change the flavor
I think the wonk wonk wonk was Everything 🎉😂 besides the nice looking chicken 😂❤
Now, that's what i call cooking! Well done!!!😊
I do express roast chicken. Take a cast iron Dutch oven with a lid - seasoned cast iron, not enameled - put the Dutch oven in your oven, turn to 500 and let it heat up. While it is heating up take your chicken, dry it, put whatever rubs on it you like. Don't tuck, stuff or truss it. When the oven is up to temp pull out the Dutch oven, remove the lid, drop the chicken in, replace the lid and stick it back in the oven. Let it cook for 40 minutes at 500, then remove the lid and let it go another 5 minutes to crisp up the skin. Pull it out and let the bird sit for five minutes before removing it from the Dutch oven. Great roast chicken in under one hour.
My dad made ours the same.. miss that awesome cook!
Beautifully done from start to finish!!!
Looks wonderful. Need to try.
Hope you enjoy
@@melissajorealrecipesplease stop washing your chicken it’s bad for you family.
@@Ramen7810says who?
Easy peasy
The chicken? Oor?
The flavor comes from the wahh wahh wahh wahh. It's like Charlie Brown's teacher took over and cooked 😂🤣👍
Did everyone hear that? Wash the chicken before cooking!!!! Yay, your mom knew what she was talking about!👏👏👏
For a crisper skin and better overall flavour, dry brine the chicken in the fridge overnight to draw out excess moisture. Brush off the salt and pat dry with paper towels, then follow her procedure.
*pat dry with paper towel
I'm not correcting you but just in case someone wants to follow method but doesn't understand. 🙂
@nuninuninu5095 thanks for letting me know. I have made the correction.
Glad your back with recipes missed you !!!
Looks amazing! But please, nobody wash their raw bird beforehand. No need to do that.
Yes, as soon as I saw her wash the chicken I down voted. There is no need to do that.
Wash TF out of that Chicken and then clean your sink and counters afterwards. You don't know WHO or How that bird was handled before it was sold to you.
For some reason I’ve always thought roasting a chicken was so complicated
She washed the chicken I haven't even watched the whole video yet because I got stuck on that 👏🏾👏🏾
It's not a good thing. Learn about food hygiene
@kristinehansen. Some people want their kitchen to be cross contaminated. I guess they really enjoy having to scrub everything every time.
Fr she did good. The other 2 losers who commented here probably don't even wash their own asses
Google should I wash chicken.
I'll spoil it for you. EVERYONE says no.
You washed and seasoned that chicken. That's how you do it 😊
By "do it" you mean "spread bacteria for no benefit whatsoever"
That’s how you spread germs. That’s why I’ll never go to the cookout. 😂
🙄 nah she seasoned like a yt person. She didnt use 5 cups of msg, a full bottle of lawrys and the shavings of a goats hoove
@@Mink_Tracks There's a middle ground, racist :)
@@Eggy79 racist? To whom?
My Mom would do two things extra here. First she'd lift the skin and season between the skin and the meat. Then she'd poke a knife tip into the breast on either side and put some seasoning (salt, pepper, her mix of stuff) and push some of that into the cuts.
I just love the way you talk and translate your recipe and the best part is the wings ring a ding ding. You are the greatest delicious.
Cut the tail off....The oil or preen gland must be removed or it can ruin the taste of the meat. Make a cut above the gland at the base of the tail and cut all the way down to the bone. Slide the knife along the bone, ending at the tip of the tail. Make sure there is no yellow glandular tissue left on the birds tail.
That is good to know. Thanks !!!
THAT LOOKS AMAZING
I love love love all of Melissa Jo's recipes, BRAVA!!! Her cookbook is fantastic!!
The minute you say "15 minutes a lb", an orb went right up in front of you. Someone was visiting You. 🙏🏼❤️👍🏽
I don't care what it tastes like as soon as I saw you wash that chicken I had to give a thumbs-up!
Same here
Washing chicken is not necessary. Sterilized during packaging. Chef Bill retired. This step is contrary to most health departments.
Yeah let's fill out sink and counter with bacteria that could of been avoided. 😅
Do people actually not wash poultry before they begin? Everything but hamburgar should be washed before eaten..fruits, especially!
@@kennedyrose6766
That's what I want to know!!! I thought washing your chicken was a given!!!
that how l made my chicken for years. I a chicken master. looks delicious
damn girl why aren't you wearing a wedding ring ? I'm hoping it's because you're cooking you are 100 % a KEEPER 😊
You should’ve done flour and butter to make a roux and added the juice To make a gravy or you could’ve done a cornstarch slurry
If you cut some cracks into the meat, it helps with absorbing the spices even more. She is white enough and yet, she washed the chimkken! God bless her!
🎉🎉🎉🎉🎉 Chicken cleaned and seasoned 🎉🎉🎉🎉🎉🎉
That wonderful juice you recover for sauce isn't called "au jus" (that's beef "juice")...it is called "schmaltz". Chicken liquid gold.
Gr8 video using cast Iron. Go retro ppl, grow ur own gardens. Use American made cast Iron. Cooks faster, never wears out. Food stays warmer longer. Martha White self rise corn meal recipe 4 cornbread. I prefer w/o egg that makes it less coarse. So good
I love love how you washed and seasoned your chicken and you touch it with your bare hands and gave that chicken some love, I am coming for my dinner thank you💞💞💞💞💞
You’re mom is a saint! ❤
butter under the skin!! you never tasted anything so delicious when its done and its crisp. its your reward.
Add Xtra Lemons when chicken comes out of oven take your lemon juice squeeze while warm in bowl with a little more pepper pour over chicken and you got fresh Lemon pepper Chicken Delicious everytime ❤
1) Don’t wash the chicken. 2) Preheat the Dutch oven on the stove to halve cooking time. 3) Bake with a cover on the Dutch oven. 4) Finish uncovered with over on broil to crisp the outside.
No
People out here exposing themselves. Imagine telling someone not to wash there chicken.
@@alexsishonyghan8862 USDA: "washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination."
You're welcome.
Never in my life have I ever not washed the chicken. Please! Eating a dirty bird? No way.
It’s going in a 425 degree oven taken to 165 internal…no prob with the “dirt.”
That is the best thing, that I have seen she washed the chicken it looks good I would eat at her house any time.
I would never
Google whether you should wash chicken.
Good for your mother! We did roast a lot! Love lemon chicken! ❤❤❤
You did great and it looks amazing but personally I cannot roast a chicken without rosemary but take this recipe and throw some rosemary in the cavity and then put just the leaves on the outside skin. Itsss so good! The earthy sweetness of the rosemary caramelized on the outer buttery, salty/savory skin is just everything. 🤤😋
You did that! Yesss wash and season that chicken. It looks gooood
What a huge chicken
Washing the chicken is 🤮
You had me at "Wash the chicken."
By “had me” do you mean “covered your kitchen in airborne bacteria and absolutely did not do anything useful to the chicken”?
@@Plutonium.2so, you don't clean your kitchen?
@@lmendez1289 I can’t drag molecule size particulates back out of the air, no, but no human can. Do you understand what “airborne” means?
@@Plutonium.2 you clearly haven't stepped into a kitchen and cooked real food. Fruit, vegetables, meat they're all dirty and have bacteria at some point on their surface, that's why you wash them and clean utensils and working areas before and afterwards. You're so out of touch, you think everything comes from a plastic package from the supermarket. Stick to frozen chicken nuggets so you can feel "safe".
stuffing with ground beef rosemary and garlic is awesome.
stuffed with apples and onions, the most moist chicken you ever ate.
I love the “whomp…whomp, whomp…whomp”😂
Omg she rinsed her chicken, that's a start. 🙂
You clean your hands with just water?
Clean your countertop with just water after cooking chicken?
No.
The chicken isnt "cleaned" she just sprayed bacteria around her kitchen. Cooking it sanitised it.
No lemon or salt it's not washed she just run water over it
Washing Food: Does it Promote Food Safety? | Food Safety and Inspection Service (usda.gov)
Was the smile a death rictus as you fell to your death from salmonella poisoning?
She rinsed the chicken...😮😮😮
❤You should always season your lemons, onions and garlic before you load them in the chicken and roast it bottom side up for 2/3's of the cook time and the last 3rd of the cook time, top side up for browning only.❤❤❤
Season them how? You mean salt and pepper?
@Plutonium.2 Garlic salt, pepper, thyme, whatever you season with on the outside do the same with on the inside 😋 😋It adds a lot of flavor to a bird.
Yes! Same with turkeys, cook them mostly upside down so they can marinate in the juices
Save the scraps and bones. Add to a pot, with water, and a roughly chopped onion, 2-3 stalks chopped celery, and 3 chopped carrotts, 3 chicken boullion cubes, 1/2 tsp black pepper, a tsp onion powder, and a tsp parsley. Cover, bring to a boil, and simmer on low, covered, for 3 hours, adding more water if needed. Pour through a strainer into a heat proof bowl, and disgard the vegies and big pieces of bone. Let cool. Using a spoon, remove some of the chicken fat that will be solidifying at the top (not all of it). That's your chichen stock, and you can use it to make a great, healthy soup. It freezes great too. If you want to make soup right away, run the stock through a finer strainer again, into the pot. (Throw put the solids that have settled on the bottom of the bowl.) Pick the meat off the cooled chicken bones and add to the pot. Add a small, finely chopped onion, 2 chopped stalks of celery, 4 chopped carrotts, and s tsp parsley, and cook for an hour, covered. Note: I also add chopped mushrooms, and a small can of crisp niblet corn and some fresh parsley before serving. (So the corn and green from the parsley are still bright and look pretty in the soup.) ❤
I too make chicken broth from the bones. This chicken looks yummy
Sautés the veggies first
😋 😋 😋 😋
@@Sweendogization -Sure. For me, I find that it's not necessary, because I get the roasted flavor from the baked/broiled chicken and skin. (You definitely get a nicer, richer, flavored stock from a baked chicken vs. a raw one.) When I make beef stew, I brown the lightly floured chopped beef. Then, I add beef stock and using a rigid spatula, scrape the yummy browned bits from the bottom of the pot, into the stock, and add my chopped vegies. The flour will thicken the broth as it cooks.
Underrated comment
Love that you washed your chicken!
Thanks for saying to click the three dots at the top. I never know where the description is.🍗👍
HAZAR ! A woman of quality (in my flushed away voice) cleaned and seasoned chicken . And it looks yummy ❤
I love that you washed it. That's always a MUST!!!
everyone has their own way of seasoning..looks good
No it's a terrible idea to wash your chicken. Please learn about food hygiene
@kristinehansen. I have a culinary degree and what I find terrible is the smelll. Oh and btw, I've been cooking for 36 years...graduated Johnson & Wales University..no one can tell me not to wash my poultry. Check your own hygiene please.
@@MariaVOrtiz-ss6qp It doesn't matter how long you have been cooking. Washing only spreads bacteria all over the kitchen and doesn't do anything. It's not recommended to do that. The smell goes away when you cook it
@@kristinehansen. Those do seem to be the current guidelines in the US. The concern listed is splashing of bacteria onto other surfaces, but I always disinfect everywhere anytime I cook with raw meat.
My sink and garbage disposal has to be scrubbed and disinfected from washing my hands and rinsing the cutting board and knife, risking splashing anyway. I do have a deep sink and keep the meat low and the water trickle slow, but as I said, it all gets disinfected before I ever set out any produce or foods that won't be cooked.
@@kristinehansen. I do understand those ridiculous guidelines but if you're like me a clean fanatic after everything is cooking you wash your counters and your sink with disinfectant and bleach
Alas! The sound effects for carving....wah, wah, wah...wah, ah, wah. She probably sings well and ball room dances. And where did she get those eyes?
My Jewish grandfather always made roast chicken and vegetables every Friday night. I miss him and that delicious meal!
Girl, thank you for being true and washing your chicken. We gotta work together to undo the chaos of unwashed chicken promotion!
I don't care if one washes or doesn't wash the chicken. It's going to be COOKED through!!
I like the overall recipe though.
The chaos is believing you did something after splashing water on chicken. Get a grip and go educate yourself.
You made it exactly like my mom used to. God I wish she could come back from the dead, cook me another meal, give my wife some lessons, then go back home to the Lord.
😅😂😅
Why don't you cook it then , you might surprise yourself!
Yikes 😂😂😂 seeing her “cut garlic in half” in that way just made me laugh so much. When cutting the head in half, you are supposed to cut through all the cloves 😅 that way you get the flavor. But still funny as heck
I hope that people who can afford food realize how fortunate they are.