There are many ways to roast a whole chicken, without having to separate the its drumsticks and wings. It is always tastier when it's whole.
The people, who prefer to prepare the so-called drunken chicken or chicken on a bottle with a little beer in it, watch it for an hour or an hour and a half, because the beer in the bottle also boils and heats up, which speeds up the cooking process of the chicken.
The classic recipes used for a whole roasted chicken, also don't require much time to roast. An hour and a half to two hours at about 180-200°C in the oven is enough to get a nice roasted chicken, without it being left raw on the inside.
The trick for roasting a whole chicken, so it doesn't burn and get dry, is to periodically pour the sauce from the dish over it or the water in which it is roasting.
The recipe, for roasting a whole chicken on sea salt, states that periodically pieces of butter are poured over it to provide it with the necessary moisture, so the meat doesn't dry out.
If you decide to roast it in a chicken in a baking bag, just add butter and a little water in the bag and periodically turn the bag, along with the chicken in it, because there is a risk of it remaining unbaked at the bottom or more precisely it will not form a nice crispy skin on all sides.
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