Cooking a Whole Chicken: A Beginner’s Guide
Cooking a chicken can be intimidating for first-timers, but it’s really not that difficult. It opens up a world of possibilities for meals and leftovers, especially when chicken has become the “boring white meat.” A whole chicken often comes with extra parts like the neck, heart, and other pieces that some people eat, but many don’t. I like to boil these parts thoroughly and give them as a special treat to the dogs.
You can choose to stuff your chicken or cook it without stuffing—either way works. While many people prefer stuffing, some are concerned about salmonella, so they cook the chicken and stuffing separately. However, if the chicken is thoroughly cooked, the risk of salmonella is minimal. Stuffing it like a turkey is an option, but I prefer to stuff mine with an orange, lemon, onion, basil, and a bit of pepper. This creates a wonderful flavor without being too heavy and helps keep the chicken moist. Simply quarter the lemon, orange, and onion, sprinkle with pepper and basil (and thyme, if you’d like), and stuff as much as will fit inside the bird. Then, tie the legs together.
Essential Cooking Tips for the Perfect Chicken
When cooking a chicken, it’s best to use a pan with a raised rack to keep the chicken moist. Adding water to the bottom of the pan will help steam the bird and prevent it from drying out. Keeping the chicken raised ensures it doesn’t sit in the water, making basting easier. Always cover the chicken while baking it in the oven. While grilling a whole chicken is possible, it requires a special grill with sensitive settings and enough support for the bird. Some people deep fry their chicken, similar to turkey, but this should be done in a very safe area to avoid accidents, as deep frying has been associated with house fires. Baking is typically the easiest and most efficient way to cook a chicken.
Basting is key to ensuring your chicken remains juicy. A 4-6 pound chicken typically takes 3-4 hours to cook, depending on your oven’s efficiency. Baste the chicken once every hour, and flip it twice during that time—typically after 1.5 hours and then again an hour later. Be sure to baste both sides.
You can baste with any combination of ingredients you like. Some prefer butter and garlic under the skin before baking, followed by butter basting. I skip the first step and use a simple marinade of 1 part sesame oil and 2 parts melted butter, adding crushed garlic each time I baste. This easy marinade has been a hit with my family, but you can also use a store-bought marinade with the same results.
The trickiest part of cooking a chicken is knowing when it’s fully cooked without overcooking it. Overcooked chicken will dry out, while undercooked chicken can cause illness. The dark meat, including the thighs and legs, takes the longest to cook. This is where you’ll want to check for doneness. Chicken timers, like turkey poppers, are generally reliable, though I once ruined a chicken because the timer didn’t pop. A meat thermometer is your best option, especially one that indicates the recommended cooking temperatures for different meats. A whole chicken should reach an internal temperature of 180°F, while the stuffing should reach at least 165°F. Insert the thermometer between the shoulder blades, then check the temperature further down the chicken to ensure even cooking.
Once you’re confident the chicken is fully cooked, place it back in the oven uncovered and broil it for a few minutes to crisp up the skin. Even if you plan to remove the skin, broiling helps seal in the flavor. Keep an eye on the chicken as it browns quickly under the broiler, and be ready to remove it just before it turns golden brown, as it will continue cooking after you take it out.
Finally, gather the family and slice the chicken. Cooking a chicken doesn’t have to be intimidating. It’s best to try it on a day when you’re not rushed—no evening appointments and no pressure if dinner is slightly delayed. Taking the pressure off allows you to enjoy the process and ensures the meal turns out beautifully.