Roasting a whole chicken can be a bit of a challenge. Poultry is the one protein that must be cooked thoroughly. I always make sure the chicken’s internal temperature reaches between 74-79 C, or 165-170 F. You should allow 20 mins of cooking per pound of bird. However, there are always different factors that could determine the outcome. In order to ensure that the chicken is indeed properly cooked, I use a thermometer, which I insert in the fleshiest part of the bird, not touching the bone. Also, I usually slow roast chicken at a lower temperature, but a lengthier time, making it extra flavourful.
I will post the recipe of the chicken, but what made it extra special was the fresh herbs I used on it, and it it. If you do not want to eat the skin, which is high in fat, but usually the tastiest part, an alternative exists!
I simply used a small serving spoon to create space between the skin and the meat. However, one must be careful though as NOT to pierce the skin. I used a fresh herb mix of tarragon, thyme, chive, rosemary, and sage. (I finely chopped the herbs and added a bit of salt and white pepper, and mixed it in a small bowl.) I packed as much of this herb mix in between the skin of the chicken, ensuring flavour with or without the skin.
Preheat the oven to 215C. Rinse the chicken inside and out, and pat it very dry with paper towels. Cut off any extra fat hanging around the body cavity.Coarsely chop carrots, onions, and celery, and place on the bottom of the baking pan. Add a half cup of white white to the pan, which will act a a lovely pan sauce. I also put half an onion and a bouquet garni in the body cavity to act as aromatics for the chicken. Put the chicken in the oven and set the timer for 15 minutes. After the 15 minutes are up, turn down the oven to190C and set the timer for an hour.After an hour, take the chicken out of the oven and check the internal temperature by sticking a meat thermometer into the thickest part It should register at least 74 degrees Celsius. Lightly brush on olive oil or butter and bake for 10 more minutes, or until golden crispy as desired. Allow the chicken to rest for 20 minutes, and cut and serve. Enjoy!