20 Feb Disabled Kitchen Recipe: The Best Roast Chicken You’ll Ever Have
This recipe is truly The Best Roast Chicken You’ll Ever Have! It falls of the bone, is super juicy and delicious.
The recipe calls for basting, but if you don’t have the physical ability to remove the chicken from the over every 20 minutes and place it back, the recipe includes a tip to skip the basting. The basting it only required for added flavour to the chicken and the gravy dripped.
This is one of few of my non-Instant Pot recipes but it’s very easy on the spoons. It could be cooked in the Instant Pot but I haven’t tried it yet because it requires extra steps if you want the skin to brown and why make a recipe more labour-intensive?
The Best Roast Chicken You’ll Ever Have Needed Items
- Cutting board
- Regular spoon
- Garlic peeler
- Measuring cup
- Bamboo skewer
- Roasting pan
- Meat probe
- Poultry baster
- Deep serving platter
- Aluminium foil
- Sauce pot
- Surgical gloves – optional. Needed if you’re like me and your autism and/or OCD gets that very strong NO feeling with just the thought of touching raw meat.
Disabled Kitchen Recipe: The Best Roast Chicken You'll Ever Have
- 1.814 kg Roasting chicken (Approximately. If you get one that is bigger, it'll just take a bit longer to roast.)
- 2 cup salt-free chicken broth
- 1/2 cup Herb Butter (Room temperature. Herb Butter recipe.)
- 1 medium lemon (cut into quarters)
- 4 cloves garlic (smashed with the flat blade of a knife and sliced)
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 sprigs fresh sage
- 6 sprigs fresh parsley
- 2 tsp black pepper (or more to taste)
- 2 tsp sea salt (or more to taste)
- 2 tbsp cornstarch (mixed with 2 tbsp of cold water)
- Preheat the oven to 190 C (375 F).
- In the roasting pan, add the chicken broth, 1 tsp of black pepper and 1 tsp of sea salt.
- Stuff the chicken with the rosemary, thyme, sage, parsley, garlic and lemon. Secure the opening with the bamboo skewer. Loosen the skin of the chicken from its body. Using a regular spoon, put the herb butter between the chicken meat and the skin. From the outside of the chicken, smoosh it around under the skin so that it covers most of the top of the chicken. You can also add some to the top of the legs and the loosened skin between the legs and the body of the chicken. Insert the meat probe.
- Place it in the oven and cook to an internal temperature of 74 C (165 F) -- roughly 1 hour and 20 minutes. Every 20 minutes, remove from the oven and baste, making sure to cover the top of the chicken with the flavours from the drippings. If you do not have the physical ability to baste the chicken, then sprinkle to top of the chicken with salt and pepper, and add some herb butter to the roasting pan before placing it in the oven.
- Once done cooking, remove the chicken from the oven and place it on a deep serving platter. It's important that the platter is such that it will be easy to pour the extra juices it will release into a sauce pot.
- Cover the chicken with aluminium foil and let it sit for 20 minutes. It is during this time that I throw my side dishes (potatoes for mashed potatoes and whatever veg) into the Instant Pot to steam.
- While the chicken is sitting, put the dripping into a sauce pot and add the remainder 1 tsp each of pepper and salt. On medium-high heat, bring to a boil.
- Once boiling, reduce to medium heat and add the cornstarch and water mixture. It will immediately begin to thicken. Wisk well until most of the fat is incorporated.
- Reduce to low heat. About 10 minutes after sitting, remove the aluminium foil from the chicken and pour the dripping on the bottom of the serving platter into the sauce pot. Mix again. Recover the chicken.
- After about 20 minutes, remove the aluminium foil and carve the chicken. During this process, and when the legs fall off, it will release more drippings. Add those drippings to the gravy and mix well.
- Freeze the carcass with the lemons, herbs and garlic together for chicken soup. Recipe: Instant Pot Chicken Soup for Canning.