Ina Garten Makes Perfect Roast Chicken | Food Network

roast chicken I can do this in my sleep so I'm going to just check the chicken for any leftover pinfeathers and I'm going to Pat it dry on the outside and I do that so that when brush it with butter and salt and pepper it will stick to it all the giblets have been taken out and safe for another time so I'm just going to stand it up like this and just salt and pepper the inside and all you need to do is just take this whole lemon cut it in quarters and just stuff it in the middle I'm going to take this entire head of garlic cut it right in half it's going to be just like the a hint of garlic and it gets into the juices in the vegetables in the pan it's so delicious and then I some fresh thyme and just stuff it right inside this great chicken now all I have to do is brush of butter on the top salt and pepper and it's ready to go I want to melt the butter but not let it burn but it's actually better for this than olive oil the butter has some milk solids in it that burn a little bit so it makes the chicken nice and brown okay that's good so I'm going to brush the entire outside of this chicken it's gorgeous little chicken and then season it with salt and pepper I know it seems like a lot of salt but it's really important for the chicken to have lots of flavor and that'll do it and pepper okay this looks gorgeous now the next thing I want to do is trust it which is sort of to tie it up so that it cooks evenly whole point of trust saying is if it's little legs are out like this the legs can very easily get burnt the meat can get overcooked so what I want to do is pull it into its body so it cooks really well and I'll just all I have to do is tie the legs together and we'll do that you'll see they're all these very complicated ways to trust a chicken but this is a bit as easy as it gets so we'll just take the length of kitchen twine and just tie these little legs together and I leave long in so it's easy to take the twine off nobody wants to eat wine for dinner so just like that and then it's little wings just go under here just tuck them under the whole bird doesn't have to be wrapped in twine I've seen some birds that look like they're in bondage roast chickens just the best kind of comfort food and the good news is can be a really simple meal or it can be really elegant one okay that's ready to go and I'm going to make some vegetables so all the juices from the chicken are going to get into the vegetables and them all cook together and to be so delicious so into the oven 425 degrees for about an hour and a half can't wait mmm that where's chicken smells so good looks perfectly done it's been in for about an hour and a half and lots of ways to tell the chicken is done and all those delicious juices coming on into the vegetables so the first test just gonna take this little string off so nobody ends up eating it first test is to shake hands with its leg if it wobbles like that it's perfect the second one is to cut between the leg and the thigh and just make sure the juices are running clear and if they are it's definitely done and so I'm just going to cover it with aluminum foil it's really important when you're roasting meats chicken beef anything to let it rest for about 20 minutes after stays out of the oven just going to keep it covered so it stays nice and warm and all the juices run back into the meat and it makes it so delicious and then I think I'll put their vegetables back in the oven to let them caramelize a little bit while the chicken rests my chickens been resting for about 20 minutes perfect time to carve it so the trick to carving a chicken is I'm gonna pull the leg off first that's I find that easiest so I usually take the legs off first put them on my platter and depending on how big the legs of are I'll just carve them a little bit but not too much and to sort of chunks and then the wing comes off it's just so juicy inside it's just wonderful a friend of mine said that Julia Child how's that for a teacher showed her how to do this and it's really brilliant I've done it ever since take the entire breasts off in one piece and then slice it directly across like this whole thing goes on the plate when you cook a chicken at high temperature the skin is one of the best parts because it's nice and crisp and now the vegetables going to keep this for later for chicken stock I'm just going to mix it all together all those juices it's just a list all these carrots and fennel and onions and fresh thyme I'm just going to put it right on the platter with the chicken I'm going to take all the juices of the vegetables and the chicken in the bottom and just run them all over the chicken really use everything in that pan just there's maybe a little sprinkling of goods kosher salt over the top I wouldn't want to be home for this dinner you

Channel: Food Network

Views: 1,400,502

Rating: 4.8770242 out of 5

Keywords: Barefoot, Contessa, Food, Network, Ina, Garten, roast, chicken, vegetables, how to, Food Network, Barefoot Contessa, Ina Garten, Ina Garten recipes, roast chicken, roast chicken recipes, chicken recipes, how to roast chicken, dinner, dinner recipes, food network, cooking

Id: Ys7dyV97FXw

Length: 5min 43sec (343 seconds)

Published: Thu Jul 30 2009