How to Make Perfect Roasted Chicken

[foxjackalwolf]

dear NTTCD,

the oven temp. of 500 degrees is Fahrenheit right ? (that will be 260 degrees celsius). Also for seasoning the chicken you used only salt and pepper. What about olive oil ? i see most of the roast chicken videos with olive oil as one of the major ingredients.

[dragon002able]

5:47 dude u got om symbol , that mean ur hindu :D same here

[gtaforevr]

you look like the miz from the wwe

[MaZEEZaM]

that was the most complicated roast chook ive ever seen. i would have thought a roast chook was one of the easiest meals you can make. keeping the chicken whole and just washing it inside and out and shoving some garlic butter between the skin and breast meat is the way to go, plus some salt and pepper on skin. doing it butterfly means your missing out on stuffing and all the beautiful roast veggies you cook with it, plus the stuffing inside the chook. cover drumsticks with silver foil.

[MichelleChanel]

Oh perfect! Thanks for this one! Cant wait to try it for dinner! don't know why I never thought of butterflying the chicken. this is gona make this a million times easier and faster so I can feed my family fast!

[WolmerzKid]

was this video made in cayman

[khiikho1]

This was truly awesome! =)

[poloz7]

"NoTimeToCookDinner"

[PhenixReviewz]

15 years old, already making lots of recipies!

Thanks dude, was looking for a perfectly roasted chicken to do at home with simple ways. and it was so **************** tasty

[SpartiuS94]

ur damn gooood :)

[multiutubemedia]

can u make the old fashionedgravywiththe chiken juices that are left on the trai

[Egcuisine]

@multiutubemedia Absolutely! Gravy, au jus - it's all good. -Kirk

[Egcuisine]

@caseyfaye1 Very nice!!! I agree that butterflying is totally the way to go. I'm glad it worked out so well for you.  -Kirk

[Egcuisine]

@caseyfaye1 They're definitely edible. A little overcooked for my taste, but you can give it a try and see what you think. -Kirk

[LittoBUbbo]

can't I just hack it with a cleaver.. my scissors suck

[Egcuisine]

@LittoBUbbo How bout getting a new pair of kitchen shears? It's gonna be a lot easier than taking a cleaver to it. -Kirk

[ThePrantika]

Hello...!!! i have a question.. can we just cut the chicken into pieces and then roast it..? or is there any problem in that...!! Thank you..!

[Egcuisine]

@ThePrantika You could do that, but you would want to monitor the interior temp of the individual pieces, so everything cooks to the proper degree of doneness. Figure 160 degrees fahrenheit for the breasts and 175 to 180 degrees for legs and thighs.

[nyczxvito06]

your therapy scence is very Good Eats like, well played

[Egcuisine]

@nyczxvito06 Thanks so much. -Kirk

[MattyMatt761]

hell yea, just bought a bird today and am gonna try this method out.

[Egcuisine]

@MattyMatt761 Nice, Matt! Let me know how it turns out. -Kirk

[MattyMatt761]

@Egcuisine it turned out perfect! I was very impressed by the results as this was my first attempt at roasting a whole bird. I did everything you said to do and it turned out exactly as you described- moist, tender meat, w/ delicious crunchy skin.

[Egcuisine]

@MattyMatt761 That's awesome. Looks like you found a new way to cook a bird, eh? Thanks so much for trying out the recipe and for the feedback. -Kirk

[lukedeane99]

dont watch this when hungry lol

[Egcuisine]

@lukedeane99 Better yet, watch when you are hungry... then go make it :) -Kirk

[datzfast]

the gloves are a good idea because washing under the finger nails is really quite difficult

[Egcuisine]

@datzfast Love the gloves! :) -Kirk

[mikkimtz1]

a tattoo??? Wow, I just noticed it on 5.30 ? Wow, haha. Im a lil slow today.

[Egcuisine]

@mikkimtz1 There's more where that came from :)

[mikkimtz1]

@Egcuisine Nice. So you live in Cali? So I can go visit you one day and you cook for me ;)

[Egcuisine]

@mikkimtz1 Yup socal is where I call home... and I'm always cooking for someone :)

[mikkimtz1]

@Egcuisine Kool

[quintin1997]

thx very juicy and crisp

[NoTimeToCookDinner]

@quintin1997 Great to hear, quintin!

[MUSTSEEVID]

it look like you are doing surgery on the chicken with the gloves on. hee hee. did you leave the skin on the garlic

[NoTimeToCookDinner]

@MUSTSEEVID Yep. Since you're throwing them away anyway, it doesn't matter.  Just one less thing ya gotta do.

[NoTimeToCookDinner]

@MUSTSEEVID Since you're not going to be eating any of the veggies, you can leave the skin on, or take it off.

[johnnyboy7676]

Great tips!

[manpreetsingh9243]

just one question

as we have not marinated our chicken with any spices except salt and pepper , will this does not make the inside meet flavor less bcz nothing is going inside it ??

[NoTimeToCookDinner]

manpreet,

I find that many times salt and pepper is all an ingredient needs, as long as it's cooked correctly. That said, I invite you to make these recipes your own and add any spices or herbs that you enjoy. The great thing about chicken is that it goes well with everything. Experiment a little and let me know how it turns out.

[TheVittleVlog]

Nice video...Keep'em coming!

[NoTimeToCookDinner]

Thanks so much Vittle

[bsnxenogear]

Quick question, If i replace the whole chicken with just chicken breast, can I still use the same temp setting (as the whole chicken) or do I have to lower the temp, or the duration? I know the recipe calls for whole chicken but all we have available now are chicken breasts.

[NoTimeToCookDinner]

I have a really great method for roasting chicken breasts. Shoot me your email addy and send one of my personal newsletters, all about roasting chicken breasts on the bone. You'll dig it.

[seb2muso]

yep that was delicious...

just made it.- but took about 50 minutes because my oven didnt go to 400. i took it out as soon as the juices ran clear and the skin was crispy and the flesh was ver very soft. thanks!

[NoTimeToCookDinner]

Glad to hear it turned out great! I can't believe your oven only goes to 400. That's exactly why it took longer. Nice job making it work despite the oven issue.

[seb2muso]

going to try this tonight and will let you know how it goes!

[NoTimeToCookDinner]

Please do get back to me. Just made it on Friday myself and it was great.

[twofreshproductions]

great video thanks all the way from London

[NoTimeToCookDinner]

Thanks twofresh. Cheers to London.

[puck971]

Just brine the chicken and you won't have that problem.

[bsnxenogear]

@puck971

How do you brine chicken?

[NoTimeToCookDinner]

Brining is great, but it will NOT crisp the skin. For that you need to do a high temperature roast.

@bsx, Ill post a brining recipe at some point, but generally speaking brine is a solution of water, sugar and salt that has been heated, dissolved together and cooled. The meat sits in it like a marinade for a designated period of time. It's great for bringing flavor to the meet and keeping it juicy.

[bsnxenogear]

This video was VERY HELPFUL. I learned a LOT with this, plus it saves time cause the bird cooks faster. The juices make a good gravy or soup

[NoTimeToCookDinner]

Glad you liked it, bsnx.

[ulisesblue6]

hey kirk i have a question. If i were to roast a 7lb chicken, using this method, how long would it take? One more thing...love your vids...they make cooking more fun..

[NoTimeToCookDinner]

Wow! A 7-pound chicken? Where'd you get that?

Personally, I wouldn't do a high-temperature roast for a 7-pound chicken. The reason is that by the time you cooked the meat, the skin would be burnt. Also, usually chickens that size are older birds that are reserved for stewing or braising. If you're looking to feed a lot of people, roast two 3 1/2-pound birds.

Give me some more details on this 7-pound chicken and maybe I can offer some more advice.

-Kikr

[ulisesblue6]

well it acutally wasn't a 7lb bird it was a 5 lb bird....i double checked the receipt and i made a mistake....but can a 5 lb bird be cooked the same way? or would it require a lower temp?

[NoTimeToCookDinner]

You should be okay with a 5 pound bird. You will, however, need to cook it longer. I'd start checking the interior temp after 45 or 50 minutes. Also, make sure your bird has been out of the fridge for at least an hour. Two hours would be best.

[ulisesblue6]

Alright. Thanks for the advice kirk. hope my chicken coaporates with me lol.

[NoTimeToCookDinner]

Please let me know how it turns out.

[ulisesblue6]

i finally made the chicken...it came out great....but it took a little longer though...thanks for the previous advice kirk....

[NoTimeToCookDinner]

Totally makes sense. Cooking times for big pieces of meat are never exact, just estimations. So glad it came out great. Stay in touch :)

[Candiceseesu]

looks good cant waittogive it a go, great to teach technique as well as great cooking demo and all done with god humor ejoyed it thanks

[NoTimeToCookDinner]

Thanks Candice.

[Nashcountryboy]

I'm sorry...but I just HATE how you totally mutilate the bird before roasting it. I like to PRESENT the roasted bird on a platter so I roast mine whole and have never had any problem getting my done perfectly inside and out. I am sure yours is good... I just want my bird whole before carving.

[NoTimeToCookDinner]

Apology accepted.

-Kirk

[from3dn]

Last night I FINALLY tried this recipe! =D I made half a chicken only (two people in the house) and it turned out totally perfect!!! It was literally crispy on the outside and juicy on the inside! Thanks so much.

[NoTimeToCookDinner]

That's awesome!  Thanks so much for the feedback.

[db8]

aum tattoo??...nice...what made you choose it?

good video btw!

[NoTimeToCookDinner]

Thanks db. I've always had a fascination with eastern religions and their symbols. Love the many things the om or aum represents.

[muhdya5ier]

Did you realize that most chefs are male? Woohoo!!

[TheShitfack]

thank you

[NoTimeToCookDinner]

you're very welcome

[james2815]

i tried it and it was very good..what a great recipe..i also added some lemon grass..try it..=)

[NoTimeToCookDinner]

Right on james. I'm definitely gonna try the lemon grass. Love that idea.

[omnipc]

Tried it...meat and skin came out perfect. But do you have some tips on carving? Specifically, how to carve off the roasted breast meat. Once butterflied, the chicken doesn't sit the way I'm used to carving it.

[NoTimeToCookDinner]

Good question, omni. You have two options. One is to quarter the chicken (2 leg/thigh portions and 2 breast/wing portions) and serve it just like that. Option two is to separate into 8 pieces. If you feel like carving the breast me, simply run a knife between the breast meat and bone and remove the meat in one piece. At that point, you can slice it up any way you wish.

[AM4NDAS]

i think ur amazing i would like to know ur tips on cooking a roast .=D

[NoTimeToCookDinner]

Thanks AM. Shoot me your email addy and I'll send you a recipe for a great standing rib roast.

[NoTimeToCookDinner]

Hey Boo, so cool that you not only made the recipe, but you added your own twist. Love the curry idea and I'm glad you like the vid. -Kirk

[BooPiggies]

hey! thanks so much for this video, i did this tonite for dinner and it turned out excellent! we rubbed a little curry on it for an extra kick :) thx again!

[NoTimeToCookDinner]

Richandtreacle, I can't imagine why anyone would lash out at someone they didn't know, especially for such a benign reason. All I can think of is that you are filled with some sort of unresolved anger. Please know that I take no offense to your words. Instead, I feel compassion for you. My only hope is that lashing out made you feel better, and spared the feelings of someone with thinner skin than me. If you ever need someone to listen, feel free to give me a shout. Your friend, Kirk

[runescaper21watch]

strong words O_o

[richandtreacle]

you butterfly a prawn ,,birds are spatcocked you dipshit ,,take off them whites your a cook not a chef

[henloy]

mmm looks good now ima try it 2nite...thanks for the recipe

[Egcuisine]

A 3 to 3 /12 pound chicken will take 35 to 40 minutes to cook at 500 degrees, but there are a lot of variables to this equation (your oven's accuracy, the temp of the chicken before it goes into the oven, etc.) This being the case, you want to start checking your bird's doneness a little after the 30 minute mark. In the video, my chicken finished in about 32 minutes, probably because my bird had been out of the fridge so long it had completely lost it's chill.

[fashionprogucci32992]

you said to eave it 35-40minuttes in oven but u took it off 30 min later!?

[mixcatcom]

Another 5 stars.. Great job and super tips.. I will try it this way for sure.. Have a great weekend.

-Pete

[lowgizzle]

Another great video Kirk!! Please do some videos on frying shrimp or crabmeat au gratin that's an awesome cajun dish.