https://www.5punk.co.uk/wiki/index.php?action=history&feed=atom&title=Roast_Chicken 2026-04-12T05:37:44Z Revision history for this page on the wiki MediaWiki 1.26.3 https://www.5punk.co.uk/wiki/index.php?title=Roast_Chicken&diff=3707&oldid=prev 2010-05-23T21:02:05Z

<p>Created page with &#039;{{Infobox |title =Roast chicken |image = <a href="/wiki/index.php?title=File:Chicken.jpg" title="File:Chicken.jpg">200px</a> |header1 = [http://www.5punk.co.uk/phpbb/viewtopic.php?t=45025 Original Thread] |header2 = &#039;&#039;…&#039;</p> <p><b>New page</b></p><div>{{Infobox<br /> |title =Roast chicken<br /> |image = [[Image:Chicken.jpg|200px]]<br /> |header1 = [http://www.5punk.co.uk/phpbb/viewtopic.php?t=45025 Original Thread]<br /> |header2 = &#039;&#039;&#039;Difficulty&#039;&#039;&#039;: Easy<br /> |label2 = Label tits<br /> |data2 = Data<br /> |header3 = Special Tools: Thermometer<br /> |label3 = More Label<br /> |data3 = More data<br /> }}<br /> <br /> Weirdly, I&#039;d never roasted a chicken before, so I did some reading. Then I did this.<br /> <br /> Warning: This contains images of chicken shibari<br /> <br /> ===Ingredients===<br /> *A Chicken<br /> *Salt (not table)<br /> *Pepper (coarsely ground)<br /> <br /> ===Method===<br /> <br /> Set your oven to really, really hot, 220-230 will do. Cooking time depends on the beast in question. 1.8KG took about 48 minutes for me.<br /> <br /> Find the neck end (Left, in this picture) of your dinner, and scrape around a bit with a small sharp knife (obviously, a boning knife would be ideal) you should find the wishbone. It&#039;s not visible in the 2nd pic, but you&#039;ll feel it when you get this far.<br /> <br /> Cut around the outside of the wishbone on both sides, and down and pull it out, then tuck the skin down around the neck again.<br /> <br /> Season inside the bird with a bit of salt and pepper, hell cram some herbs in there if you want. (but never, ever, stuffing*)<br /> <br /> Kinda poke the wings under the chicken, just to keep them out of the way, Also tie its legs together by getting about yay (36&quot;) long of butchers twine, run it under the tail, over the legs, then under the opposite leg, then under the bird to the neck, looping it round and tying the bird together, this keeps it nice and compact, so it cooks evenly. You can either tuck the lower legs into the hole and hold them there with skin, or cut them off, there&#039;s nothing good on them.<br /> <br /> Now season the outside of the chicken a lot, it&#039;ll make the skin lovely and crispy, then stick it in a suitably sized baking tray<br /> <br /> Stick the bird in the middle of oven for 45 minutes-ish, turn it around after 22 or so, just to make it cook more evenly.<br /> <br /> After the 45 minutes is up, take its temperature, 80c in the breast and leg is good.<br /> <br /> Now take it for a ride to a nice warm plate to rest for 10 minutes, I like to do it using tongs, as it&#039;s easy.<br /> <br /> Attack with chefs knife to get 2 chicken halves off the ribcage**<br /> <br /> Nom<br /> <br /> <br /> &lt;nowiki&gt;*&lt;/nowiki&gt;Stuffing will need cooking to the same temperature as the animal you&#039;re sticking it in, meaning you&#039;ll have to cook it for longer, and will send the beast dry. this is bad.<br /> <br /> &lt;nowiki&gt;**&lt;/nowiki&gt;The skin fell off, into my mouth, it was good.<br /> <br /> [[Category:Recipes]]</div>

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