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Roasting 2.5 lb Chicken

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  • Roasting 2.5 lb Chicken

    I'm about roast a whole chicken and I have a few questions...

    -Can I put the chicken directly on the racks in the oven with a pan underneath it?

    -What is the highest temperature (and for how long) I can put without there being a lot of smoke? I want the crispy skin, I live in a tiny apartment.

  • #2
    Classic roast chicken & gravy | BBC Good Food

    And if you are going to cook a lot of chickens, a chicken brick

    Terracotta Chicken Bricks (Chickenbricks) for Sale

    is an excellent investment. Simply soak the brick 20 minutes, then put the (not trussed) chicken in the brick, smear lavishly with butter, season with slat and pepper, place lid on brick, put brick in UNHEATED oven and switch on at 180c for 1.5 hours. Lovely! You can add bay leaves, tarragon, lemon etc to flavour as required.


    • #3
      I cooked a bird Friday at 190 Celsius. It said 20mins per 500g plus 20min. Mark had a previous blog about cooking a chicken and the bit I tried was-remove bird from fridge at least 30min before cooking. Salt the skin. Cook it breast down for half the time. I didn't glaze it with anything apart from its own juices and mine was crispy. I cooked it in a glass dish.
      Last edited by Polecatz; 12-08-2013, 03:05 AM.


      • #4
        I guess you've already cooked your bird, mini-Grokette. But for future reference, I really like the butterflied/spatchcocked method for roasting poultry. It has many advantages. The skin is all on the top so it gets crispy all over the bird. The bird cooks faster AND more evenly since the breast is in the middle and the thighs are toward the edge of the pan. Here is a Serious Eats post by Kenji going into more detail:

        The Food Lab: How (Not) to Roast a Chicken | Serious Eats

        Also, here is a cool alternative method for boning out the chicken (from Justin Warner) that also removes the ribs:


        • #5
          For a bird that small, I like to spatchcock (butterfly) and pan fry with rosemary, garlic and some butter/coconut oil with a brick on top or a heavy pan to press it as flat as possible. Can't find chickens that small usually, they seem to go to the restaurants and bypass the consumer market here. Used to get this dish in SF/north beach all the time until the bitter lady who owned the restaurant finally threw in the towel.


          • #6
            unless you want to scour the oven racks after cooking, do not put the bird directly on there. it will leave a bunch of junk, gunk and oil that will go rancid and smoke next time you cook.

            agree with the above about spatchcocking.
            As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

            Ernest Hemingway