The best roast chicken, ever!: Difference between revisions

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I'm already completely sold on [[Beercan chicken|beercan chicken]].  It is without doubt, the best way I have found (so far) to [[Roast|roast]] a [[Chicken|chicken]]. Anyway, following a little research, it seems that brining your bird before [[Roasting|roasting]], improves moisture retention and flavour. After all that preparation it would be a shame not to use the [[Smoker|smoker]] as well!
 
This is my attempt at the best [[Roast|roast]] [[Chicken|chicken]], ever!
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|TotalCalories = 262
|TotalCalories = 262
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  |PrepTime = 2 days
  |PrepTime = 2 days
  |CookTime = 2 hours
  |CookTime = 2 hours
  |Image = [[Image:The best roast chicken, ever! recipe.jpg|alt=Electus]]
  |Image = [[Image:The best roast chicken, ever! recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review"> <span class="reviewHeader">
<span class="review"> <span class="reviewHeader">
====Best recipe review====
====Best recipe review====
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<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
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I'm already completely sold on [[Beercan chicken|beercan chicken]].  It is without doubt, the best way I have found (so far) to [[Roast|roast]] a [[Chicken|chicken]]. Anyway, following a little research, it seems that brining your bird before [[Roasting|roasting]], improves moisture retention and flavour. After all that preparation it would be a shame not to use the [[Smoker|smoker]] as well!
</table>
 
This is my attempt at the best [[Roast|roast]] [[Chicken|chicken]], ever!


'''[[Brine]]'''
{{RecipeIngredients
{{RecipeIngredients
|'''[[Brine]]'''
| 6.5 [[Litres|litres]] (12 [[Pints|pints]]) of  cold water
| 6.5 [[Litres|litres]] (12 [[Pints|pints]]) of  cold water
| 1 cup [[Sea Salt|sea salt]]
| 1 cup [[Sea Salt|sea salt]]
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| &frac12; teaspoon [[Allspice powder|allspice powder]]
| &frac12; teaspoon [[Allspice powder|allspice powder]]
| 4 [[Juniper berries|juniper berries]], crushed
| 4 [[Juniper berries|juniper berries]], crushed
}}
|'''[[Beercan chicken]]'''
'''[[Beercan chicken]]'''
{{RecipeIngredientsNB
| 1 [[Chicken|chicken]], [[Parson's nose|Parsons nose]] & giblets removed.
| 1 [[Chicken|chicken]], [[Parson's nose|Parsons nose]] & giblets removed.
| 1 bulb of [[Garlic|garlic]], skin on, top sliced off and smashed
| 1 bulb of [[Garlic|garlic]], skin on, top sliced off and smashed
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* [[Refrigerate]] in the [[Brine|brine]] for 24 hours.
* [[Refrigerate]] in the [[Brine|brine]] for 24 hours.
* After 24 hours, discard the [[Brine|brine]], drain and pat the bird dry.
* After 24 hours, discard the [[Brine|brine]], drain and pat the bird dry.
<gallery widths=300px heights=300px perrow=5>
<gallery widths=250px heights=250px perrow=5>
Image:Day 2 smoking.jpg|thumb|300px|right|Day 2, smoked for a couple of hours
Image:Day 2 smoking.jpg|thumb|300px|right|Day 2, smoked for a couple of hours
Image:Soak in brine for 24 hours.jpg|thumb|300px|right|Soak in flavoured brine for 24 hours
Image:Soak in brine for 24 hours.jpg|thumb|300px|right|Soak in flavoured brine for 24 hours
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===Method===
===Method===


'''[[Smoking]] the bird'''
{{RecipeMethod
{{RecipeMethod
|'''[[Smoking]] the bird'''
| Place the smashed [[Garlic|garlic]] in the neck of the chicken and push to the breast meat so the cloves are between the skin and the meat.
| Place the smashed [[Garlic|garlic]] in the neck of the chicken and push to the breast meat so the cloves are between the skin and the meat.
| If you are luck enough to have a [[Smoker|smoker]], place the bird in the smoker for a few  hours.
| If you are luck enough to have a [[Smoker|smoker]], place the bird in the smoker for a few  hours.
| Remove from the [[Smoker|smoker]] and then cook immediately as it will have warmed up a fair bit now.
| Remove from the [[Smoker|smoker]] and then cook immediately as it will have warmed up a fair bit now.
}}
|'''[[Beercan chicken]]'''
'''[[Beercan chicken]]'''
{{RecipeMethod
| If you've made [[Beercan chicken|beercan chicken]] before you probably only need the following reminder, if not, follow this step by step guide for [[Beer can chicken|beer can chicken]], (omitting the [[Tex-Mex]] rub).
| If you've made [[Beercan chicken|beercan chicken]] before you probably only need the following reminder, if not, follow this step by step guide for [[Beer can chicken|beer can chicken]], (omitting the [[Tex-Mex]] rub).
| Preheat the [[Oven|oven]] to 200° C (400° F - Gas 6)
| Preheat the [[Oven|oven]] to 200° C (400° F - Gas 6)
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[[Category:Unusual recipes]]
[[Category:Unusual recipes]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#beercanchicken #brine #chicken #roast #garlic #smoker #thebestroastchickenever #preservedlemon #parsley #oliveoil #roasting </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/beercanchicken|#beercanchicken]] [[Special:Search/brine|#brine]] [[Special:Search/chicken|#chicken]] [[Special:Search/roast|#roast]] [[Special:Search/garlic|#garlic]] [[Special:Search/smoker|#smoker]] [[Special:Search/thebestroastchickenever|#thebestroastchickenever]] [[Special:Search/preservedlemon|#preservedlemon]] [[Special:Search/parsley|#parsley]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/roasting|#roasting]]
</code><!-- /footer hashtags -->

Latest revision as of 17:44, 8 December 2023

This recipe requires preparation in advance!

I'm already completely sold on beercan chicken. It is without doubt, the best way I have found (so far) to roast a chicken. Anyway, following a little research, it seems that brining your bird before roasting, improves moisture retention and flavour. After all that preparation it would be a shame not to use the smoker as well!

This is my attempt at the best roast chicken, ever!

The best roast chicken, ever!
Electus
Servings:Serves 2 to 4 depending upon the size of the chicken
Calories per serving:131
Ready in:2 days, 2 hours
Prep. time:2 days
Cook time:2 hours
Difficulty:Difficult
Recipe author:Chef
First published:4th November 2012

Best recipe review

Perfect chicken!

5/5

We even do this with our Christmas turkeys now!

Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Mix the brine in a pot or container large enough to hold your bird.
  • Stir until the sugar and salt dissolves
  • Immerse the bird completely in the brine. Use a bowl or plate to hold it under the surface if it floats.
  • Refrigerate in the brine for 24 hours.
  • After 24 hours, discard the brine, drain and pat the bird dry.
  • Day 2, smoked for a couple of hours

    Day 2, smoked for a couple of hours

  • Soak in flavoured brine for 24 hours

    Soak in flavoured brine for 24 hours

Method

  1. Smoking the bird
  2. Place the smashed garlic in the neck of the chicken and push to the breast meat so the cloves are between the skin and the meat.
  3. If you are luck enough to have a smoker, place the bird in the smoker for a few hours.
  4. Remove from the smoker and then cook immediately as it will have warmed up a fair bit now.
  5. Beercan chicken
  6. If you've made beercan chicken before you probably only need the following reminder, if not, follow this step by step guide for beer can chicken, (omitting the Tex-Mex rub).
  7. Preheat the oven to 200° C (400° F - Gas 6)
  8. Wash the beercan and drink a third of it.
  9. Place the preserved lemon in the cavity with the parsley and sit the chicken on the beer can. A Grillpro Stainless Steel Chicken Roaster makes this job easier.
  10. Massage the olive oil into the chicken's skin.
  11. Roast for about 1 to 1.5 hours, checking every 15 minutes at the end.
  12. Rest for 10 minutes.


See also

Randomly pick another recipe 🍴

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