If you watched the knife skills video on making mirepoix, here’s what you can do with those lovely veggies. They make a tasty bed for a roasting chicken.
I have tried cooking chicken at a variety of temperatures. I love crispy skin and getting meals on the table faster, so I recommend roasting chicken at 425F/220C/gas mark 6.5. The rule of thumb at this temperature is 15 minutes per pound. That means:
3 pound (1.4 K) chicken = 45 minutes
4 pound (1.8 K) chicken = 60 minutes
5 pound (2.25 K) chicken = 75 minutes
Chicken is safely cooked at 165F/75C.
More tips if you don’t have a meat thermometer:
- Test the legs and wings, if they are loose, the chicken should be cooked.
- Any juice should run clear, not bloody. (This is not 100% accurate, as the chickens we eat are very young, and their bones and joints aren’t fully mature. So you can cut into a joint and still see dark red, yet the chicken is cooked. And I have seen pink juice on a cutting board from a fully-cooked chicken.)
- If still in doubt, cut down into the breast. You should see meat fibers that separate, not still-pink flesh.
Some extra tips for MPR members:
- You can roast the chicken breast-side up if you want the crispy skin on top of the breast. No worries. It’s possible that your breast meat will be a little drier.
- Make sure chicken is fully thawed before cooking. I put them in the refrigerator for two days on a plate.
- Wipe dry with paper towels, no need to rinse it.
- You can skip the sea salt if you’re super-strict with your sodium. Make sure your bird does not include added sodium (sometimes they use that to plump them up).
- To make gravy: Scrape the mirepoix and all juice and fat into a saucepan. Turn on medium heat. Sprinkle in 4 tablespoons of either brown rice flour or coconut flour (for grain-free). Stir until everything is medium-dark brown. Slowly add home-made chicken stock or vegetable stock until you get a nice thick gravy. Cooking until bubbling. Coconut flour is not as starchy and will not thicken as much, so add less liquid as you go.