Christmas Roast: 7 Tips To Roast A Cripsy Whole Chicken

Although the winters make it hard for us to get out of our snuggly blankets and work, the festive season is enough to keep our spirits high. With only 15 days to go for Christmas, the vibes are already making our hearts dance with joy and happiness. But, although the festival brings with it an array of fun things to do and indulge in, the foodie’s heart is stuck in just one place- the Christmas feast table. 

Christmas wasn’t celebrated lavishly in my typical Hindu house as a kid. However, as I grew up, the festival and the feast portrayed in numerous movies and TV series were enough to tempt me to celebrate the festival at my home. No matter what, Christmas day is a must at my place, with the dining table adorned with some traditional Christmas feast delicacies. Plum cake and roast chicken were the quintessential dishes of the feast. As we have already covered tips to make a plum cake here (hyperlink), let’s talk about roasted chicken today. When I started roasting a whole chicken, two of the most common problems I faced were a soggy chicken and the bottom of the chicken sticking to the pan. Both these issues were enough to spoil the fun of eating the dish. However, after many trials, I finally learned how to make a crispy, perfectly cooked roast chicken with some tips to help you do the same.

Choose The Right Bird

If you buy an air-chilled bird from a store or the butcher, it’s an advantage as there won’t be much moisture in the chicken. However, if your chicken is water-chilled, you can dry-brine it before prepping to get crispy skin.  

Preheat The Skillet 

The chicken sticking at the bottom of the pan is one of the most common problems while roasting a whole chicken. Must ensure your skillet is hot enough before placing the bird over it. 

Pat It Dry 

Drain your chicken of all the moisture as it will create steam, killing the crackle. To absorb moisture, ball up some paper towels and put them inside the chicken cavity. Then, pat dried every nook and cranny of the bird to soak up the extra water. 

Fill Some Herbs Under The Skin 

Slipping some herbs under the skin makes space for good airflow and flavouring the meat. You can add some coriander leaves, rosemary, thyme, and garlic cloves to pack in your chicken's flavours and aroma. 

Season It Right 

Season your chicken generously to give it a crispy exterior. Please focus on the thicker side of the chicken rather than the skinny legs and wings as they crisp easily because of less flesh. 

Poke The Skin 

Poke the skin with a fork to let the rendering fat escape making the chicken crispy. You can also tie the legs to cook it evenly.

Resting Is Important 

Rest the chicken for 10 minutes before cutting into it to distribute the juices evenly. Cutting into the chicken immediately after taking it out of the oven will drain all the fluids making your chicken dry and rubbery.

We hope these suggestions will aid you to relish a crispy, delicious and textbook-perfect roast chicken. But, do try it out and let us know how you like it.