"Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered a flavour enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Additionally, large uncooked cuts of meat are referred to as roasts. Also, meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash."
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This is a basic recipe detailing how to prepare basic Roast Chicken.
The dish is popular worldwide.
• 1 chicken, plucked with giblets removed
• 1 lemon, halved
• Olive Oil
• Salt and pepper
1. Preheat your oven to 200°C (390°F)
2. Rub salt in the cavity of the chicken, then insert the two
halves of lemon.
3. Rub the chicken skin all over with olive oil, then season
generously with salt and pepper. Place in a lightly oiled
roasting tin.
4. Cook your chicken for 20 minutes per 450g (1lb) plus an
additional 30 minutes at the end.
5. Remove the chicken from the oven, cover loosely with
foil and allow to rest for 20 minutes before carving.
Notes
1. The chicken will be cooked when the juices run clear after it is removed from the oven. To check this, insert a knife tip into through the thickest part of the thigh and, using the flat of the knife, push against the flesh and look at the juice running out of the thigh.
Techniques to keep the meat moist
"A common problem with roasting chicken is dry breast meat. There are numerous techniques to try and avoid this :-
1. Always make sure that your chicken is well rested before carving. Resting allows the juices to go back into the flesh thereby moistening the meat.
2. Baste the chicken in the fat that runs from it during cooking.
3. Put the chicken in the oven breast side down for the first half an hour of cooking, so that the juice in the chicken runs into the breast. However, this will make it diffiult to crisp the breast skin.
4. Cover the breast with rashers of streaky bacon or pancetta. The fat in the bacon will cook out into the breast meat underneath.
5. You can part the skin from the breast meat prior to cooking. Carefully separate the two with your fingers taking care not to tear the skin. Into the gap between the skin you can insert softened butter to keep the meat moist. This butter can be flavoured to impart flavour to the meat using chopped bacon, herbs and other seasonings.
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Holiday recipes deserve a dedicated section because of their variety and richness.
Resources:
"and certain cuts of beef, pork, or lamb. Some vegetables, such as potatoes, zucchini, pumpkin, turnips, parsnips, cauliflower, squash, and peppers lend themselves to roasting as well. Roasted chestnuts are also a popular snack in winter."
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