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┃ A Roast chicken recipe for people who are probably above average intelligence but lack cooking skills.
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【What you will need】
・The Roast Chicken Kit
・An oven
・Olive oil or butter
・Beer(Whiskey, Wine)
・Cotton string
・A shallow roasting pan
・A Meat Thermometer
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1．Make sure your chicken is completely thawed out, rinse it off in the sink, especially the cavity. Pat it dry with some paper towels.
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2．Trim away the excess skin and fat from around the neck. You can save this skin and deep-fry it for a very tasty, artery-clogging snack!
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3．Add about 2 tablespoons (those are the large ones) of olive oil, or butter, or some other kind of oil if you don't have olive oil or butter (but seriously, if you don't have olive oil or butter in your kitchen, you're doing it wrong).Rub that spice and oil all over your chicken.
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4．Insert the pop-up timer in the thickest part of the breast, this is about halfway between where the wing tip folds over and the center of the bird. (Note: the breasts are on the front of the bird.)
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5．To keep your chicken from going all splay-legged and looking like a drunken sorority girl, it's a good idea to tie the legs together with a bit of string (use cotton string).
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6．Pull out your roasting pan, open up the oven bag, and place it in the pan.
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7．Add the entire contents of the stuffing mix into the bag.
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8．Add about 1/3 to 1/2 cup of moisture to the bag. Beer works great, so does wine, even whiskey. Keep in mind that it's the moisture that is important, not so much the intoxicating qualities of this ingredient, so intoxicating ingredients that are not liquid will not work very well
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9．Close the bag and shake the hell out of it.
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10．Spread the bag out nicely in the pan, then place the chicken on top of the stuffing.
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11．Close up the bag using the handy little tie-thingy that is included. If you've lost your tie-thingy, just use a bit of string, or a twisty, or something else.
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12．Cut off the excess plastic remaining after you've closed the bag. You can say a little prayer here if you'd like during this sacred oven-bag bris.
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13．Cut some holes in the top of the bag, 4 - 6 holes should do it. This is to let some of the steam out while it is cooking so that the bag doesn't blow up like a balloon.
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14．It's Oven Time! Put the bird in the oven, close the door, roast it at about 220ºC for about 1 hour. Start checking it after 30 minutes or so.
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15．After 45 minutes or so, your chicken should look like this:
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16．Even with the pop-up timer, it's still a good idea to use a meat thermometer. The pop-up timer that we sell is designed to pop at about 77ºC, once it pops, the breast meat is finished, but if you have poor circulation in your oven, or are cooking too hot and fast, then the thigh meat might need a few extra minutes so it's worthwhile to check with a quick-read thermometer as well.
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17．Resting. Let the poor bird rest a few minutes, at least 10, 15 is perfect. Tent some foil with the shiny side inwards over the chicken and just let it chill out.
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18．If you like your stuffing to have a nice crispy crust, you can chuck it back into the oven for a little bit longer.
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The enjoying!
There you go, a perfect roast chicken! You can now nicely carve it up, or just rip into with your bare hands. We recommend the bare hands, bare chested method of chicken consumption at all times (although it will sometimes get you kicked out of certain restaurants).
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Ovens in Japan have a very wide range of cooking times. It depends on if it's gas or electric, large or small, how often you open it, if it's a convection oven or not, etc., etc.
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In my opinion, the tastiest part of the chicken. Karage anyone?
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