Chef and culinary lecturer TJ O’Connor gives his professional tips to make the perfect roast chicken.
When you are roasting a chicken, place another pan with about a quarter litre of water into the oven on the bottom shelf. This creates moisture in the oven while the chicken is cooking and keeps the meat moist. It will also stop the chicken fat from spattering in the oven.
Make sure that the skin of the chicken is completely dry before brushing or smearing it with butter or goose fat or oil so that it is absorbed easily (the easiest way to do this is to pat it with paper towel). I always keep the fat from the last roast chicken to start off the next one – this way you lose none of the flavour. I pour the fat off the roasting tray into a bowl, leave it to cool, cover it tightly with cling film and store it in the fridge for up to two weeks. I smear this fat all over the new chicken.
TJ O’Connor is a Senior Lecturer with the Hotel, Culinary Arts and Tourism Department at IT Tralee, County Kerry.
MORE CHICKEN TIPS AND RECIPES