Okay so we know most of you might think that roasting food is only reserved for your parents to do over the holidays. It sounds like something an old person would do and not what a college student should be doing on a Friday night.
You’re probably smart enough to know where this post is going – yes that’s right, we finally learned how to roast chicken! If you haven’t clicked away thinking we are crazy you are in for a treat. Not only are we going to show you all the easy steps of roasting chicken we are going to debunk all of the following myths:
Roasting a chicken is…
- time consuming
- too hard for a college student
- a sure way NOT to burn your hand (or forearm)
- a terrible way to spend your Friday nights
- something only my grandma does
But first you are going to need a few new things in your kitchen:
Those three things will run you between $20-$30 depending on what store you buy from. You will also need to buy a whole chicken (a dead one preferably). Honestly this is the cheapest way to buy chicken. A rough estimation of what it will cost you is $1 per 1 pound of chicken. So when we buy a 5 pound chicken it costs us about $5. Five bucks at McDonalds gets you about 20 chicken nuggets, blah!
So now let the great experiment begin!
If your friends make fun of you for roasting a chicken, invite them over…while you sit and enjoy your succulent chicken in front of them!
- Servings 5 to 6
- Prep time – 10 minutes
- Cook time – about 90 minutes
- 5 pound whole chicken
- 1 stalk celery cut into 3 or 4 pieces
- 1/2 stick of unsalted butter, cut into tablespoon slices
- Salt and pepper
1. Over an empty sink, remove chicken from the plastic and take out the bag of giblets in the cavity.
2. Wash thoroughly, inside and outside, with cold water and pat extremely dry with paper towels (inside and out).
3. Move chicken onto a baking or large plate, make room in your fridge away from other foods, and let dry in the fridge for another 30 minutes.
4. Preheat the oven to 425ºF.
5. Remove the chicken and pat dry once more. Season liberally with salt and pepper all over the chicken (inside and out).
6. In the bird, stuff the celery and butter.
7. If you like, you can truss the bird. Follow this video however it is really not necessary for birds under 5 pounds.
8. Place the chicken breast up on the roasting rack in the pan. If you like you can chop up some vegetables and place under the rack to cook (line the pan with aluminum foil sprayed with non-stick spray if you are going to do this).
9. Cook the bird for about 15 minutes per pound plus an additional 10 minutes (5 pounds equals 85 minutes of cooking). To be on the safe side, the internal temperature should be 170ºF.
10. If you have a baster, suck up the juices and squirt all over the chicken. Do this every 20 minutes.
11. Once finished, remove the bird from the rack, cover with aluminum foil, and let rest for 15 minutes. This will allow the important juices to be redistributed throughout the bird.
12. Watch this video on how to carve the chicken and enjoy!
P.S – Since we are still new to roasting, please, please, please send us any corrections/tips/tricks or any other helpful cooking guidelines to us. We’ll be sure to update this post. Or feel free to share them in the comments below!