VideoJug: comments about How To Make Rustic Roast Chicken

This is rubbish. if you roast a chicken for 1.5 hours at that temp...

Sun, 24 Dec 2006 13:34:34 GMT

This is rubbish. if you roast a chicken for 1.5 hours at that temp the skin will be black and the bird dry. This is even without doing the browning in a pan as suggested. And at no stage do you suggest 'resting' the bird after cooking - possibly the single most important step to ensuring juicy flesh. really this is rubbish.

An hour and a half at 475 F it'll be done all right. Question is ...

Sun, 05 Aug 2007 12:23:54 GMT

An hour and a half at 475 F it'll be done all right. Question is will it be over done. I'm guessing it'll be a black burned mess. Also adding the butter seems to be over kill to me.

Maybe dont need to put soo hot oven.

Sat, 11 Aug 2007 17:02:37 GMT

Maybe dont need to put soo hot oven.

I usually roast a chicken on 400 degrees for 1.4 hours. The chick...

Mon, 27 Aug 2007 01:54:30 GMT

I usually roast a chicken on 400 degrees for 1.4 hours. The chicken comes out tender and juicy. That temp is to high, but the recipe looks ok.

i made this to the exact timing it was perfect

Sat, 29 Sep 2007 21:10:57 GMT

i made this to the exact timing it was perfect

I could only do an adapted version of this recipe out here in Cret...

Sun, 28 Oct 2007 14:15:02 GMT

I could only do an adapted version of this recipe out here in Crete. Didn't have all the herbs, and only pieces of chicken. But at least it was fresh killed (!) and the recipe worked extremely well. Took the chicken out after 45 minutes and it seemed well enough done, but left it in for an hour altogether. Result -- surprisingly delicious! Thanks!

I tried this recipe. It was lovely and tasty, but the vegetables ...

Wed, 31 Oct 2007 14:03:40 GMT

I tried this recipe. It was lovely and tasty, but the vegetables were far too well done for me. Maybe next time I will add the veg after the chicken has already been in for half an hour or so. Also, I tried to thicken the juices to make gravy, but it was too greasy.

Why on earth brown a whole chicken in a frying pan before roasting...

Sat, 24 Nov 2007 17:08:21 GMT

Why on earth brown a whole chicken in a frying pan before roasting? I have been cooking roast chicken for 40 years or more. it always browns in the oven while cooking!

this is an excellent receipe it came all nice i've added at th...

Sat, 15 Dec 2007 12:31:39 GMT

this is an excellent receipe it came all nice i've added at the end chicken stock to have more sauce .

Tried today and very nice. Thanks for the recepi

Mon, 31 Dec 2007 18:04:14 GMT

Tried today and very nice. Thanks for the recepi

everyone has his won way of cooking even how long or years or 40 y...

Sat, 12 Jan 2008 11:13:46 GMT

everyone has his won way of cooking even how long or years or 40 years you cook hehe daft.....

overcooks the chicken and does not mention letting the chicken rest

Wed, 16 Jan 2008 04:27:34 GMT

overcooks the chicken and does not mention letting the chicken rest

Well, it worked for me. Thanks.

Tue, 22 Jan 2008 17:57:32 GMT

Well, it worked for me. Thanks.

way make the chicken when you can bay alredy cooked at the store i...

Tue, 22 Jan 2008 22:07:23 GMT

way make the chicken when you can bay alredy cooked at the store it cost just as much as it was raw

Not right at all.first whats the point of browning the chicken in ...

Tue, 05 Feb 2008 14:13:29 GMT

Not right at all.first whats the point of browning the chicken in a pan.Just cover it with the veggies in tin foil and bake it so its nice and tender,uncovered makes it tough meat...too many steps for something so simple,english cant cook!!!!!

cool recipe www.seferm.com

Wed, 06 Feb 2008 14:40:45 GMT

cool recipe www.seferm.com

weird recipe! doesn't it feel WRONG to put the whole chicken on a...

Thu, 07 Feb 2008 13:33:17 GMT

weird recipe! doesn't it feel WRONG to put the whole chicken on a frying pan? honestly, what were you thinking?

Um... I hate to tell you this... that is not the neck.... (approx...

Fri, 15 Feb 2008 05:20:39 GMT

Um... I hate to tell you this... that is not the neck.... (approx. 1:45) lol But the recipe does look pretty good to me. I'll bet the lemon and herbs in the ...um, ah... "neck" add lots of nice flavor. The VideoJug way. :)

I think using a meat thermometer to check if the chicken has reach...

Tue, 18 Mar 2008 23:21:19 GMT

I think using a meat thermometer to check if the chicken has reached the desired internal temperature is better than making a prominent cut in the the leg. Pre-browning or not is a personal preference. But most chefs only do the pre-browning for tough cuts of meat that will be braised, and not for the entire chicken (even if the idea is to create additional flavor from the browning process). And what is up with not washing the leeks (full of dirt in between the leaves) and only cutting it into segments). The pan drippings can be further utilized to make pan gravy for the chicken.

this is an excellent recipe,i made it today and everyone was so ha...

Wed, 26 Mar 2008 11:54:22 GMT

this is an excellent recipe,i made it today and everyone was so happy with it.Thanks for the recipe.

well fist of all how about adding some flavour inside the cavity o...

Wed, 26 Mar 2008 21:01:53 GMT

well fist of all how about adding some flavour inside the cavity of the chicken, salt and pepper is an excellent choice,please peoplelemon and rosemary alone. secondly try marinating your chicken overnight trust me the flavour goes to the bones !