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Tips on Cooking Whole Chickens

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Cooking Whole Chickens

You all know the problem right? The breast is dry and the legs are pink! That's because the legs have more fat and connective tissue in them. Most people cook their chicken or any birds, breast side up. And when you go to cut it up, there is no juice in the breast but the backbone in moist and tender and full of flavor from the juices dripping down during the cooking process.

TURN IT OVER! Try cooking your chicken upside down. This way the legs are sticking up in the air and will get more direct heat and the juices from the backbone and legs will cook down and keep the breast moister. And remember to baste with fat only! Basting with water or stock washes away the protective natural fats.

If you are cooking a large bird like a capon or turkey, remove the wings and legs from the breast and cook them all separately. Remove each part from the oven as it is done.

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How Do I Know When It Is Done?

Please don't rely on those silly little red pop up things. Bad idea in my opinion. To test birds for doneness the USDA recommends that you cook the bird to an internal temperature of 180°F. I disagree. I remove my bird from the oven when an instant read thermometer inserted into the inside of the meatiest part of the thigh reads 160°F. Remember that bird will still be cooking for a while once you take it out of the oven. And always remember to allow the bird to rest for 2 minutes per pound before carving it. This allows the juices to redistribute throughout the meat instead of pouring out all over your cutting board.

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Here is a Tip for Chicken:

Only season the skin of fowl if the skin is to be eaten. Your seasoning will not penetrate the skin and flavor your bird. If you would like to infuse your bird with flavor, rub your butter, seasonings or herbs under the skin. And baste the skin of your chicken with butter or oil before putting it on the grill or in your oven. This helps keep it moist and helps the browning process.




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