A juicy roasted chicken is a trophy on the table. Find out how to make one. The best roasters in town are far from you and may cost you a fortune. Not to worry for you can always roast your chicken right in your own backyard. But first things first, choose the best chicken for you. It is best if you would select a chicken that is labeled as “roaster”. Roasters are the older birds which have more muscle, flavor and fat. This would be a good choice rather than settling for a young cheap bird that would just disappoint your taste buds. If we are to roast well, let us first define what roasting is.

Roasting is accomplished by cooking the chicken uncovered in a hot oven. The chicken is cleaned thoroughly and placed on a rack in a shallow roasting pan. In some countries, roasting is done by placing a stick through the chicken over hot coals. But for now let us settle with a roasting pan. However, the rack is not necessary but in a way or another it would improve the quality of the chicken by having the heat reach the entire bird which will provide the chicken with a golden brown color on all its parts. You will have a caramelized layer which is very full of flavor, a sure win to your guests’ stomach.

Cook the chicken in a higher heat but only for a short period of time. You wouldn’t want to overcook your chicken or you are bound to have a hard, black chicken. This way you would have crisp skin while retaining the juices in the meat. Roasting takes about 15 to 20 minutes the minimum at 450 degrees Fahrenheit. For the rest of the period it is advised to lower the heat degree by a hundred. The length of time a chicken needs to be cooked depends if it is stuffed or not. Some prefer to stuff their chicken with spices that would add flavor. Some would just glaze the chicken to give it a sweet taste. The best way to determine if the chicken is already cooked is to check its doneness.

1. Check the outer part of the skin. It should be golden brown even around the legs where the joints should be easily seen as well.

2. Prick the thigh or breast. If the juices run clear and there is no pinkish coloring then your chicken is good to go. Tilt the whole bird up too so that the juices from the cavity would run out and there would be clear juices.

3. The last resort to check the doneness is to check with a meat thermometer. These are available at your local kitchen supply and grocery shops. Insert the thermometer into the thickest part of the thigh. It should read a temperature of 175 degrees Fahrenheit to 180.

Roasting a chicken is a challenge because you have to cook the chicken as a whole. Unlike cutting it up to pieces, you have to ensure that every part of it is cooked. But as long as you select the right chicken, cook with the right temperature and the right time then your roasted chicken would be the talk of the town.