How to Cook a Whole Chicken - Part 2 Recipe Video

The ultimate guide on how to cook a chicken from Donald Russell, the online butcher. Chef Eddie McDonald describes the ideal cooking method on how to cook a Chicken from the development kitchen in Inverurie, Scotland.

Summary

Cooking Time1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthy++Servings6
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Whole chicken1 Medium (Free Range Bird)
 Salt2 Teaspoon
 Freshly ground black pepper2 Teaspoon
 Vegetable oil1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 866 Calories from Fat 664

% Daily Value*

Total Fat 74 g114.4%

Saturated Fat 15.6 g77.8%

Trans Fat 0 g

Cholesterol 187.5 mg

Sodium 821.7 mg34.2%

Total Carbohydrates 1 g0.4%

Dietary Fiber 0.44 g1.8%

Sugars 0 g

Protein 47 g93.4%

Vitamin A 7.1% Vitamin C 7.3%

Calcium 3.5% Iron 15.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Defrost the bird in the refrigerator overnight.
2. Pre heat the oven to 230 degrees Celsius or 445 degrees Farenheit.
3. Wash with cold water and pat it dry. Allow it to come to room temperature.

MAKING
4. Brush the exterior of the chicken with the oil.
5. Generously season with salt and pepper.
6. Stick it in the pre heated oven for 15 minutes.
7. Lower the temperature to 180 degrees Celsius or 355 degrees Farenheit and bake for 50 minutes.

SERVING
8. Take it out from the oven and insert a skewer in the thickest part of the skewer and make sure the juices run clear.
9. Let it rest for 10 minutes.Carve it and serve it up.

Editors Review

This video shows how to know when a whole chicken is done cooking and also talks of different ideas of flavoring it. Follow this video as a second part to another video by the name of How to Cook a Whole Chicken - Part 1.
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