Because when you know how to roast a chicken, you could do all the adult things.
But learning to roast a chicken the right way isn’t the most simple thing in the world.
Are you supposed to brineandbutterfly it?
luchezar / Getty Images
How are you supposed to know what any of those words even mean in the first place?!
Don’t freak out, because we’ve got you covered.
Here’s everything you better know about prepping, seasoning, trussing, and actually cooking a whole bird.
Diane Labombarbe / Getty Images
Then it’s time to clean that bird.
Whatever you do, don’t flick on that sink faucet.
Sharp warns againstrinsing raw meat as it may lead to cross-contamination.
and then pat it dry with paper towels inside and outside the chicken."
There are two types of brines: dry and wet.
(you’re able to learn more about wet brininghere.)
Let it sit in the fridge about an hour.
And if you dont have the time to let the chicken really marinate, thats fine too.
I personally like to add a few garlic cloves and quartered onions as well.
By seasoning both the interior and exterior of the chicken, you’re ensuring even flavor throughout your meat.
The very last thing you’ll want to add to your bird before it goes in the oven?
All your oils and butters.
If you’d rather skip the butter, she says just using olive oil is fine as well.
After you’ve properly seasoned your bird, you oughta dress it.
Trussing is the easier option (though it does require a little extra material).
Sharp likes to roast a trussed bird in acast-iron skillet.
If you don’t have a cast-iron skillet, a baking pan or casserole dish will work just fine.
and then flatten the bird with the breasts facing up.
It should look something like the picture above.
Sharp recommends setting your chicken on the middle rack of your oven.
She says a 3- to 4-pound bird will take about 50 minutes to cook all the way through.
If it’s ready, the thermometer will read 165 degrees F. Anything below that is unsafe to eat.
This will allow the juices to “redistribute and settle.”
Your good ol’chefs knifewill work just fine.
The actual carving part isn’t as hard as it looks, either.
Sharp says you should begin cutting off the thigh and drum stick in one big piece.
Then, cut off the wings.
Finally, carve the breasts off and away from the back bone.
you’re able to either eat it all right away (we don’t blame ya!)
or pack it up and save it to use insoups, sandwiches, andsaladsall week long.
