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How to Make a Whole Roasted Chicken | healthEcooks.com
Jul 17, 2023
Join @healthEcooks as we reveal the secrets to creating a tender and flavorful whole roasted chicken! Our easy-to-follow video will guide you through the process, from seasoning to achieving perfect juicy poultry. Don't forget to like, comment, and subscribe to our channel for more fun and creative ideas for entertaining and food preparation. Recipe: https://healthecooks.com/recipe/heart-healthy-whole-roasted-chicken
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0:00
[Music]
0:01
foreign
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I'm Adam the executive chef at the lodge
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at woodluck today I'm going to show you
0:08
how to roast a chicken
0:10
so our chicken's been marinating in the
0:11
refrigerator for eight hours
0:15
we're going to pull this out and put
0:17
this right into the sink
0:20
so we're going to rinse the excess
0:22
marinade off of this
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we want to make sure we really give it a
0:26
nice rinse if we leave any of the excess
0:28
marinade on here the chicken is going to
0:31
Brown up quickly and it's going to burn
0:32
before the chicken's actually done
0:36
so we're going to place this on a
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cutting board
0:39
we're going to Pat this dry
0:42
you can use paper towels paper towels
0:44
work really well
0:48
okay we want to make sure we dry this
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off
0:50
if we don't really dry this chicken off
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our mustard rub's not going to stick and
0:55
we're not going to get a nice finished
0:57
product okay so we're going to take this
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chicken and let it sit on the side for
1:00
one hour at room temperature
1:02
while that's drying we're going to start
1:04
to make our mustard rub now
1:06
okay I'm going to take Dijon mustard
1:12
paprika
1:16
onion powder
1:19
black pepper
1:23
garlic powder
1:25
and white pepper
1:28
okay we want to mix this up really well
1:32
now we're ready to rub our chicken
1:39
our chicken's been drying
1:43
take this and now you're going to get
1:44
your hands dirty
1:46
now you really want to make sure
1:48
you're rubbing in this rub is going to
1:49
give us a lot of nice flavors
1:54
okay get under the wings and the legs
2:03
okay once we have our rub on the chicken
2:06
you know rinse our hands off of course
2:14
we're going to insert a meat thermometer
2:17
now you want to insert the thermometer
2:19
at the thickest part of the thigh
2:21
so we can get an accurate reading
2:27
then we're going to put this on our
2:28
roasting pan
2:29
we have a rack in this roasting pan also
2:32
to keep it elevated we're gonna have
2:33
some juices come to the bottom we'll be
2:35
able to base with those juices
2:37
next we're going to put our tin foil
2:38
over the breast
2:41
the piece of foil is going to prevent
2:42
the breasts from browning too soon and
2:45
it's going to allow the legs and wings
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to Brown up evenly
2:48
all right so we're going to place this
2:49
in a 400 degree oven for 30 minutes
2:58
all right so our chicken's been roasting
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for about 30 minutes we're going to
3:01
start to baste
3:06
we're gonna pull this out
3:08
take the foil off just be careful it's
3:11
going to be hot
3:15
and we'll start to baste the chicken
3:17
now we're only going to have to baste it
3:18
this one time
3:22
but it's definitely going to make a
3:23
difference with the flavor
3:27
okay we've basted
3:29
now we're going to drop the temperature
3:32
to 325 degrees
3:34
all right so our chicken's been roasting
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for 30 minutes we're going to go ahead
3:38
and check the temperature
3:45
okay it looks great
3:47
the thermometer is reading 165 degrees
3:52
all right here we have our perfectly
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roasted chicken
3:55
right now it's so hot the juices are
3:58
running inside the chicken as soon as
3:59
you cut into that you're going to lose a
4:01
lot of the juices so you want to make
4:03
sure you let that rest before you cut
4:04
into it and also you want to let it cool
4:06
down so you can take the skin off
4:07
there's a lot of added fat in the skin
4:10
and you want to make sure you're
4:11
avoiding that
4:14
foreign
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