Comments on: How to Cook the Perfect Roast Chicken without Recipes http://www.nomorerecipes.com/cooking-meat/how-to-cook-the-perfect-roast-chicken-without-recipes A tirade against the need for measuring in cooking Tue, 27 Apr 2010 17:19:53 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: willcritchlow http://www.nomorerecipes.com/cooking-meat/how-to-cook-the-perfect-roast-chicken-without-recipes/comment-page-1/#comment-34 willcritchlow Fri, 20 Feb 2009 21:55:05 +0000 http://www.nomorerecipes.com/?p=92#comment-34 <p>So I normally cover it too. But then I didn't this time and it worked great. Huh. Who'd have thought? That's why it's more fun without recipes.</p> <p>I'm gonna try flipping it over to rest next time - and adding onion / celery / carrot to stock.</p> So I normally cover it too. But then I didn’t this time and it worked great. Huh. Who’d have thought? That’s why it’s more fun without recipes.

I’m gonna try flipping it over to rest next time – and adding onion / celery / carrot to stock.

]]> By: Rich Hull http://www.nomorerecipes.com/cooking-meat/how-to-cook-the-perfect-roast-chicken-without-recipes/comment-page-1/#comment-31 Rich Hull Fri, 20 Feb 2009 16:42:02 +0000 http://www.nomorerecipes.com/?p=92#comment-31 <p>Nice website and 'recipes' mate. Had a couple of chicken thoughts (I regularly do a roast chicken to be my sandwich filling)...</p> <p>Cooking temp and time: Chicken is rubbish if dry. Would usually go at 170 for a fan oven for about 1 1/2 to 3/4 hrs depending on bird size. I agree with Tom - I usually do the first bit with the bird covered in foil then take it off to brown. A quick poke with a skewer into the breast will tell you if its cooked - clear juices are good. Bloody bad!Oh and resting time is really important for any roast. Try flipping the bird onto its breast whilst you do that to keep it moist.</p> <p>Oh and stock - I often do a bit of a mix and chuck in a bit of onion/celery and carrott. More flavours! Those clever ice cube bags you fill and flip are great for making stock cubes for the odd quick sauce. (Have also tried it with wine...)</p> Nice website and ‘recipes’ mate. Had a couple of chicken thoughts (I regularly do a roast chicken to be my sandwich filling)…

Cooking temp and time: Chicken is rubbish if dry. Would usually go at 170 for a fan oven for about 1 1/2 to 3/4 hrs depending on bird size. I agree with Tom – I usually do the first bit with the bird covered in foil then take it off to brown. A quick poke with a skewer into the breast will tell you if its cooked – clear juices are good. Bloody bad!Oh and resting time is really important for any roast. Try flipping the bird onto its breast whilst you do that to keep it moist.

Oh and stock – I often do a bit of a mix and chuck in a bit of onion/celery and carrott. More flavours! Those clever ice cube bags you fill and flip are great for making stock cubes for the odd quick sauce. (Have also tried it with wine…)

]]> By: Rebecca Kelley http://www.nomorerecipes.com/cooking-meat/how-to-cook-the-perfect-roast-chicken-without-recipes/comment-page-1/#comment-28 Rebecca Kelley Mon, 16 Feb 2009 19:22:54 +0000 http://www.nomorerecipes.com/?p=92#comment-28 <p>You're like a less foulmouthed Gordon Ramsay!</p> You’re like a less foulmouthed Gordon Ramsay!

]]> By: Tom http://www.nomorerecipes.com/cooking-meat/how-to-cook-the-perfect-roast-chicken-without-recipes/comment-page-1/#comment-27 Tom Mon, 16 Feb 2009 10:05:04 +0000 http://www.nomorerecipes.com/?p=92#comment-27 <p>MMMMM. I followed this exact recipe yesterday and can testify that it makes a lovely roast chicken. Only I added some water to the bottom of the chicken dish and left covered for a bit before blasting it. Still, the end result was similar!</p> MMMMM. I followed this exact recipe yesterday and can testify that it makes a lovely roast chicken. Only I added some water to the bottom of the chicken dish and left covered for a bit before blasting it. Still, the end result was similar!

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