Taste.com.au’s guide for roasting chicken

This simple guide by the Taste.com.au crew will help you make the best of your roast chicken. Just follow the six simple tips.

Roast chicken has been a family favourite through the generations, but there are a few tips that can help you perfect the roast chook.

Tip 1

First, if your chicken is frozen, thaw it in the fridge overnight – never on the kitchen bench or in the sink. Place the chicken in a large dish to catch any juices and, once thawed, use within 24 hours.

Tip 2

When it comes time to cook, preheat the oven to 180°C. Place the chicken, breast-side up, in a roasting pan. Season the chicken with salt and pepper. Don’t stuff the chicken until just before roasting – if you do it too early, the stuffing may become contaminated by bacteria from the raw chicken juices.

When it comes time to cook the chicken, preheat the oven to 180C.

Tip 3

Roast the chicken according to your recipe – we followed this recipe for Chicken with mushroom, leek & bacon stuffing. If you need to truss the bird, tie up the legs with unwaxed kitchen string. Overcooking your chicken will cause it to dry out. As a guide, a 1.5kg whole stuffed chicken takes about 30 minutes per 500g of weight to cook in an oven preheated to 180°C.

Tip 4

To test if the chicken is ready, insert a skewer into the thickest part of the thigh. If the juices run clear with no sign of pink, this indicates that the chicken is cooked.

If the juices run clear with no sign of pink, this indicates that the chicken is cooked.

Tip 5

Cover your cooked chicken loosely with foil. Set it aside for 5 to 10 minutes before carving or cutting into pieces. This allows the juices to settle. To cut raw or roasted chicken into pieces easily and safely, use poultry shears or sharp kitchen scissors.

Tip 6

Make sure you use separate cutting boards and utensils for raw and cooked chicken. Wash them both thoroughly with hot soapy water after use.

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as Taste.com.au’s guide for roasting chicken