Comments on: Top 10 Steps to Making a Perfect Roast Chicken

By: gemlin

gemlin — Mon, 23 May 2011 09:53:39 +0000

rather fattening looking way of cooking food! why so much butter?! i just put a veg stock cube over the skin of the chicken and cook it with the roasting tin half full of water. to make gravy just add some beef gravy granules and some flour mixed with cold water (no lumps) in the roasting dish after the chicken is cooked. no need for salt or butter and tastes soooooooo good

By: Ssa

Ssa — Sat, 24 Jul 2010 18:06:55 +0000

Use mead instead of port for the gravy. Mead and chicken go so well together.

By: matt

matt — Thu, 27 May 2010 14:28:11 +0000

WOW! Tried this and it is ABSOLUTELY DELICIOUS!!!

By: Jessie Stone

Jessie Stone — Mon, 16 Nov 2009 08:09:06 +0000

Thanks for a great list ill try that one this coming weekends... Sounds delicious Language Learner

By: Richard Austin

Richard Austin — Thu, 08 Oct 2009 08:24:26 +0000

I’ve read that roast chicken is the definitive test dish in judging a good chef.

By: Stainless Steel Mixing Bowls

Stainless Steel Mixing Bowls — Tue, 29 Sep 2009 17:49:16 +0000

Awesome post and I love to make roast chicken dinners myself. I always make it a production. One of the things I do different is butterfly the chicken so it will cook faster and more even. In my experience I have found it is much easier to cook the whole chicken butterflied rather than intact.

By: Norman

Norman — Fri, 07 Aug 2009 08:37:26 +0000

Thanks for this list; roast chicken with gravy is my favorite food.

By: pestomama

pestomama — Sun, 26 Jul 2009 18:14:09 +0000

Don’t undercook it either. Use a meat thermometer.

And add some rosemary to the cavity!

By: Gift Ideas UK

Gift Ideas UK — Tue, 30 Jun 2009 12:37:27 +0000

I’m paranoid about cooking Chicken properly so thank you for these tips.

By: Ian

Ian — Sat, 27 Jun 2009 06:12:50 +0000

More tips @ yahoo