Thursday, February 28, 2019

ROASTED CHICKEN or TURKEY

using an electric Roaster Oven


Preheat electric Roaster Oven for 15" to 350 degrees F.

Roasted Chicken or Turkey Rub (Makes Natural Gravy, too)



Seasoning Rub:
for 7-8 pound Turkey, Turkey Breast or Whole Chicken
(Double for a 14-pound turkey)


In a bowl, mix together:

1 T vegetable oil

3 T softened, room temperature butter

1 t. kosher salt or sea salt (1/2 t. if you only have regular table salt)

1/2 t. black pepper

1t. dry thyme

1 t. dry rosemary

1/2 t. dry sage

1/4 t. garlic powder

When completely combined, rub on and under the skin of the chicken or turkey. You may also rub any excess on the inside of the cavity.

(See Video for Rinsing, Removing Giblets, & Food Safety Reminder.)

Roast for approximately 15 minutes per pound, but check before time is up.

~ 7 Pound = approx 50" with lid on

Test before the expected finished time, but you do not lift the lid and baste with an electric roaster. The juices and steam stays inside, self-basting the bird.

It is okay to put a bird with a pre-packaged pop-up button into the roaster, but you should still test all parts with a meat thermometer.

*ALWAYS TEST in various spots, making sure that every part of the bird is 165 degrees F (74 degrees Celcius). 

The bird will continue to cook as it rests covered with aluminum foil, so do not exceed 165F.

IMPORTANT:
REST covered with aluminum foil for 10" to 15" to allow all juices inside to distribute throughout, to prevent dry meat.
I use a piece of aluminum foil underneath to catch additional juices and easily pour them for the gravy. (See video.) However, you could rest the chicken in a casserole to catch the juices.


*When testing the temperature, insert the meat thermometer into the thickest part of the thigh, and make sure that you do not touch the bone, as this will give you an incorrect read. The thickest part of the thigh is usually the last part to reach 165 F. Other parts of the bird, like the breast, may reach 180 degrees F. at the same time.
If using a leave-in meat thermometer like a glass top Taylor, insert the thermometer into the upper, thigh (near the part where it connects to the breast), making sure that it is in at a slight angle to be inserted deeply into the thickest part but not touch the bone, and leave it in while cooking. If using an instant-read thermometer, insert the same way, but only while testing after the chicken has cooked for at least 40".  Instant-read thermometers are not left in.
As long as every part is at least 165F, the USDA says that it is safe to eat, even though it may have a pink tint inside. This is confusing to some people.

(Many chefs are now removing at lower temps, and allowing the thickest part of the thigh to reach 165 degrees F. as it rests covered with aluminum foil, preventing the meat to be dry.)



While the Chicken or Turkey rests, you can make the Simple, Natural Gravy
(which is so delicious that I roast chickens JUST to have this gravy).
It only takes an hour to make both the chicken and gravy, and it is so much better than buying a pre-roasted chicken.


NATURAL GRAVY: Simple & Magnificent
(no fat separator needed)


Gravy:
(SO SIMPLE !)
so smooth
You do not need a "fat separator." 

Makes 4 cups of gravy!

After you have removed the bird from the roaster, add 1/4 Cup of water to the roaster.
Stir all of the drippings (everything in there) together.
Pour, or using a baster transfer, all of the juices and drippings into a 4 Cup glass measuring cup with a spout.
See video for both pouring and baster-removal methods.

Add unsalted (store bought) Chicken Broth to measure 4 full Cups of liquid.
You can use Vegetable Broth for turkey.

In a medium-size saucepan, over medium heat, make a Roux:
Melt 3T regular salted Butter.
Gradually add 1T of Flour, stirring constantly while sprinkling in the flour.
Stir for 1 minute. This not only thickens the Roux but cooks-off the flour taste.

SLOWLY add about 1/2 C. of the broth, whisking quickly until smooth, then slowly add the rest of the 4 cups of broth while whisking until smooth.

Stir or slowly whisk often until it thickens to a very fluid consistency, but not as thick as you would think that gravy should be. The hot gravy will thicken as it cools to a "still very warm" temperature.
(Thick gravy is a thing of the past, and au jus is more desirable, so "error on the thinner side.")


Taste:
If the gravy is too intensely seasoned, add water and continue cooking until thickened again.
If it is not flavorful enough, add a touch of salt, but it should definitely be SEASONED PERFECTLY if you seasoned the bird as above.

Natural Gravy should be thin enough to pour very easily through a strainer.
Remember, it will thicken as it cools.

Pour through a strainer into your serving dish. Keep covered until ready to serve!

THIS IS ADDICTIVE!

YouTube video:







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