CONVECTION ROASTED CHICKEN
This is easy! If you don't have a convection option just roast it conventionally and it will be yummy.
Provided by Secret Agent
Categories Whole Chicken
Time 5h20m
Yield 1 chicken, 6 serving(s)
Number Of Ingredients 14
Steps:
- Kosher the chicken in very cold water with 1/2 cup kosher salt for at least two hours to 6 hours.
- Dry chicken very well inside and out and stuff with onion, carrot, celery, thyme and lemon.
- Separate skin from chicken breast, legs and thighs and push butter under and smoosh it down so it spreads a little.
- Mix salt, pepper, paprika, white pepper together and rub on outside of chicken.
- Put chicken into a zip baggie and refrigerate overnight.
- Next day, dry chicken again and sprinkle skin with corn startch. Set on a rack in a shallow pan breast side down (I use a cast iron skillet). Pour two cups of stock into the pan and roast at 275 conventional or 250 convection for 4 to 5 hours until the thigh meat registers at least 160.
- Flip bird breast side up for the last 30 - 45 minutes.
- A four pound bird will take about 4 hours and a five pounder will take about 5 hours. Do not judge by the time, judge by the thigh temperature.
- Serve with potatoes, rice or egg noodles.
Nutrition Facts : Calories 493.9, Fat 35.5, SaturatedFat 12.8, Cholesterol 158.3, Sodium 484, Carbohydrate 7.8, Fiber 1, Sugar 0.8, Protein 34.7
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Rahul Thakur
[email protected]I'm not a big fan of chicken, but I loved this recipe. The chicken was so moist and flavorful, and the skin was crispy and delicious.
Oggq Bogga
[email protected]This recipe is a great way to use up leftover chicken. I made a chicken pot pie with the leftovers, and it was delicious.
Khalil Arain
[email protected]I'm a vegetarian, but I still love this recipe. I use tofu instead of chicken, and it turns out just as delicious.
Edith Druscilla
[email protected]I'm a professional chef, and I can honestly say that this is one of the best roasted chicken recipes I've ever tried. The chicken is cooked to perfection, and the flavor is amazing.
Hager Salama
[email protected]This recipe is a lifesaver! I'm a busy mom, and I don't have a lot of time to cook. This chicken is so easy to make, and it's always a hit with my family.
James Rebaurl
[email protected]I'm so glad I found this recipe. It's a great way to cook a chicken for a weeknight meal. The chicken is juicy and flavorful, and the leftovers are great for sandwiches and salads.
Wright Manor
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfect. My family loves it, and it's become a regular dish in our dinner rotation.
Lauren Worzy
[email protected]I was skeptical about cooking a whole chicken in my convection oven, but I was pleasantly surprised. The chicken cooked evenly and quickly, and the meat was moist and flavorful.
Kylo Kensei
[email protected]This is the best roasted chicken I've ever had! The convection oven really helped to cook the chicken evenly and quickly. I'll never roast a chicken in a regular oven again.
Dndjdk Ieeiieiei
[email protected]I love how versatile this recipe is. I added some of my favorite seasonings to the chicken, and it turned out delicious. I can't wait to try it with different flavor combinations.
Amahle Chiya
[email protected]I've never roasted a chicken before, but this recipe made it so easy. The step-by-step instructions were clear and concise, and the chicken came out perfectly cooked.
Patience, not impatience
[email protected]This roasted chicken turned out amazing! The meat was so juicy and flavorful, and the skin was crispy and golden brown. I'll definitely be making this again.