Cooking: When roasting a whole chicken as the butcher to truss it for you. This will give the bird a compact shape and allow for more even cooking and moisture retention. Generously Dust with salt and any other desire seasoning. Placing herbs and other flavorings under the skin is a good addition to the seasoning process. Preheat oven to 425 degrees. Place roast on a sheet tray preferably with a rack in between meat and sheet tray in order to raise the meat off the tray. Place in oven and roast for 10-15 minutes per pound. After the first 15 minutes turn oven down to 325 degrees and continue to roast until the chicken comes to an internal temperature of 165 degrees. The temperature of the chicken should be taken in between the leg and the breast. Remove from oven and let rest for 10-15 minutes.
Grill–All Parts of the Chicken
Cooking: Marinated chicken in your favorite marinade is always a good idea. Most chicken parts do not require overnight marinating a few hours will work just as well. When working with marinade on the grill be cautious of flare ups. A lower heat and longer cooking time might be require if you are noticing too many flare ups. Place meat in the hot spots on the grill at a 45 degree angle. Hot spots can be located generally by different coloration on the grates. They will be lighter in color than the rest of the grates. Keep the lid closed during cooking. Leaving the lid open releases heat and will result in longer cooking times. Turn the meat 45 degrees halfway through each sides cooking time. This will give your meat that restaurant style cross hatching. When flipping the meat make sure to place in a different hot spot on your grill, at a 45 degree angle, as the spot where it was is now cold. If unsure of donenessuse a thermometer. Chicken should reach an internal temperature of 165 degrees. If meat is becoming too dark, finish in the oven or turn the grill down and keep the lid closed.
Sear–All Parts of the Chicken
Cooking: Marinate ahead of time or season the meat with salt and your preferred seasoning. Preheat heavy bottom sauté pan over high heat using enough neutral oil to coat the bottom of the pan. When the oil is hot add the meat carefully, laying it away from you as to not splash yourself. Sear until a hard golden brown on both sides. Place entire pan in the oven and continue to cook until desired doneness. Remove the meat from the pan and let rest 5-10 minutes depending on size.