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Roast Chicken - Preparing & Carving

DK PublishingDK Publishing 2/07/2014 DKBooks
© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

Photo: Serving roast chicken - After carving your chicken, arrange it on a hot serving plate or platter, along with any stuffing, ready for serving at the table. Pour the hot gravy into a serving dish. © Provided by DKBooks Serving roast chicken - After carving your chicken, arrange it on a hot serving plate or platter, along with any stuffing, ready for serving at the table. Pour the hot gravy into a serving dish.

Serving roast chicken - After carving your chicken, arrange it on a hot serving plate or platter, along with any stuffing, ready for serving at the table. Pour the hot gravy into a serving dish.

Preparing & Carving

Remove the wishbone

Put the raw bird on a large, clean cutting board and pull the skin back from around the neck cavity. Locate the wishbone with your finger and work it loose by gently moving your finger back and forth.

Insert a small, sharp knife behind the bone and gently work it down to the bottom of one of the wishbone’s “arms,” then cut it free from the flesh. In an older chicken, the wishbone will be quite strong.

Pull the wishbone out by hooking your finger under the center and gently tugging until it comes free. Removing the wishbone before roasting makes the bird much easier to carve when serving.


Prepare, baste, & roast

Smear butter or rub oil all over the outside of the bird, then season well with salt and pepper inside and out. (If you are stuffing the bird, push the stuffing under the breast skin.)

Baste the chicken at regular intervals while it roasts. Turn the bird breast-side down after the first 30 minutes of the cooking time so the juices help baste the breast meat.

Turn the chicken breast-side up for the last 20 minutes of the cooking time to crisp and brown the skin. The bird is cooked when the juices run clear when skewered in the thickest part of the leg.


Rest & carve

Transfer the bird to a cutting board, breast-side up, cover with foil, and let rest in a warm place for 15 minutes. This allows the juices to flow throughout the bird and keep the meat moist.

To carve the bird, remove the legs by cutting the skin between the leg and the body and pushing the blade down to where the leg bone joins the body. It is easiest if you angle the blade into the body slightly.

Work the blade from side to side a little to loosen the joint, then, with a slight sawing motion, push the blade through the joint, cutting the leg free. Transfer the leg to a warmed serving plate and repeat with the other leg.


Portion

Remove a breast by cutting as if you are dividing the bird in half, just to one side of the breastbone. As the blade hits the bone, cut along it to remove all the meat; repeat on the other side.

Place one breast cut-side down on the cutting board. Using horizontal strokes, slice the breast into as many slices as possible, leaving the wing with a piece of breast meat attached.

Carve each leg by cutting it in half through the joint at the midway point. You shouldn’t need to cut through any bone. As you reach the joint, work the blade into the joint to separate the pieces.


Add stuffing

Stuffing can be pushed under the skin, rather than putting it in the central cavity, to help keep the breast meat moist as the bird roasts. Blend the stuffing ingredients together , then carefully ease the skin away from the breast and gently push the stuffing under the skin from the neck end . This also ensures the stuffing cooks through.


Make gravy

Using a large spoon , skim off most of the fat from the pan juices. Put the roasting pan over low heat. Mix 1 tbsp all-purpose flour with 1 tbsp of the chicken fat and whisk it into the remaining pan juices. Add 1 1/4 cups stock or water and bring to a boil, whisking constantly . Strain the gravy, pour into a serving dish , and serve hot.


Serve with…

Lemon Rice

Brussels Sprouts with Orange

Peas with Lettuce

Ultimate Mashed Potatoes

Potato Gratin

Corn and Peppers

Creamed Spinach with Pine Nuts

Grilled Vegetables

Cauliflower Gratin

Bread Sauce


Roasting poussins

Each roast poussin will serve 2 people. Calculate the cooking time at 12 minutes per 1lb (500g), plus 12 minutes extra. Since the flavor has less time to develop in these small birds, consider adding your own flavor booster. The meat dries out quickly, so protect the breasts and add extra flavor by covering them with a few slices of bacon before roasting.

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