cooking a chicken

[informashun]

suggestions please to improve taste.
at present i cover wth oil and silver foil and cook as per.
how can i add more taste in as simple a way as possible.
in anticipation,
many thanks.

[GINGER BIRD]

Personally i like to rub my chicken with salt oil and pepper and cut a lemon in half and put it and some garlic in the cavity half an hour before its ready u can take the foil off and sprinkle with more salt and lemon juice to make the skin crisper and tasty. incidentally its a good idea to roast it breast side down and keep basting it with its own juices so the flesh ands uplovely and moist and full of flavour. its possible to buy tons of coatings for roast chicken but my favourite is nandos fiery marinade just rub it in and roast. hope this helps x didnt realise how hungry i was !

[hammerman]

Sprinkle a stock cube over the chicken before roasting

Sprinkle chopped/dried thyme over the chicken.

Oh...and i never cover my chicken during roasting !!!!...does anyone else ?

[rozthatwas]

gently loosen the skin over the breast and put stuffing (packet, but home made is much nicer) between breast and skin. Form it into an extra layer, as far back over the breast as you can go. Then oil the skin and roast.( no foil needed) The cold chicken together with stuffing makes lovely sandwiches, if there is any left.

[funnygirl]

I too roast mine breast down amd covered up in a roaster.
I also put cloves of garlic and herbs under the skin and keep basting.
Delish when it's done.

[BBWCHATT]

Memphis Rub
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup.

[Whickerman]

make some sage & onion stuffing, not from packet, and stuff the bird - use plenty of butter, breadcrubs, sage and chopped onion.
Put a decent nugget of butter between the skin and breast. And if you can get a decent cooking pot (or preferably earthenware dish) with a lid, use that instead of tinfoil.

[lafrancaise]

Put an onion in the cavity this helps to keep breast moist and sprinkle chicken with dried tarragon.

[dianewmills]

You could try putting a lemon in and also an onion and instead of oil you could put some butter under the skin.

[chinois]

I havent roasted many chickens but tips for flavour:

When you rub seasoning in make sure you cover every inch, dont just scatter it on the top. When you stuff it's bum do the same thing: Put aromatic things (herbs, onion, garlic etc) in there and rub them, along with salt, into the flesh.
When you carve the chicken, season each slice.

[Filbert]

Try a marinade.
I mix together honey and siy sauce. Brush over (or pour) the chicken. Wrap in foil and cook.

[Filbert]

Sorry, soy sauce