Moist Roast Chicken (Butterflied)
You may serve some of the roasted vegetables as a side dish or save them for making stock with the chicken bones.
The easiest way to roast a chicken so that it is evenly cooked all the way through is to "butterfly" ("spatchcock") it. This is easier than it seems once you watch the 4-minute video at virtualweberbullet.com/butterflychic....
You can do the same to a turkey with strong shears.
How to Make Moist Roast Chicken (Butterflied)
- HINT 1: Watch the video at virtualweberbullet.com/butterflychic... to totally de-mystify how to butterfly poultry.
HINT 2: Washing a chicken before cooking has become controversial. Recent recommendations are not to wash the chicken because the splash of germs around the sink is more dangerous than cooking an unwashed chicken.
- In a large roasting pan, form a bed of whole or roughly chopped vegetables to act as a rack. The steam from the cooking vegetables will provide moisture for the chicken. They are good (though perhaps greasy) eaten as a side dish and add flavor when used in making stock.
Suggested vegetables: carrots, celery, onions, garlic cloves, mushrooms, potatoes, and any other vegetable that is good roasted. Shown here is a bed of celery tops, carrots and mushrooms.
- Check the internal temperature of the chicken with an instant-read thermometer. The US government food safety pages recommend an internal temperature of at least 165F.
We prefer our chicken more thoroughly cooked and wait until the bird reaches an internal temperature of 185F to 195F. Even at this high temperature, the chicken remains moist because it has absorbed the steam from the bed of vegetables.
The chicken shown is a smallish bird and reached an internal temperature over 200F but remained moist.