How to orient a whole chicken during roasting is a much-debated topic. A method that pleases all sides is to spatchcock or butterfly it -- cut out the backbone and flatten the whole thing, then cook it breast-side up until cooked through, resulting in a golden, moist and evenly cooked bird. But if your knife skills are lacking or you want that picture-perfect whole chicken, cooking it on both sides will get you the best of both worlds.
Which Way Up?
Roasting a whole chicken breast-side down allows the juices of the chicken to concentrate in the breast meat as the chicken cooks. But you shouldn't keep it breast-side down the whole time as it will result in a rather pale-looking chicken -- not the golden-brown roasted chicken you're expecting. To counter this, turn the chicken over about halfway through the cooking time to allow the skin to brown on top. Be careful when flipping the hot chicken -- use long-handled tongs or grab two wads of paper towels and handle the chicken directly.
How to Re-Crisp a Cold Roast Chicken
How to Dice Boneless Chicken
Easy Exercises to Tighten Loose Skin
How to Cook Chicken Kebabs in a Bottom ...
How to Cook a Flat Chicken
How to Cook Chicken Wings by Boiling ...
How Do I Roast a Split Chicken in the ...
How to Cook Crispy Jerk Chicken in the ...
How Do You Tuck the Wings to Roast a ...
How to Make Crock-pot Chicken
How to Slow Cook Brown Rice & Chicken
How to Set the Time on a Polar Watch
How to Cook Chicken Thighs
How to Fix a Zipper Zipped on the Wrong ...
How to Cook Split Bone Turkey
How Long Do You Need to Boil Large ...
How to Blanch Tomatillos
How to Tell by Eye Direction if Someone ...
How to Pack a Linen Suit in a Suitcase
How to Tie Army Boots
Kelly McCoy has been writing for lifestyle blogs and online publications since 2010, specializing in recipes and techniques for the home cook. She holds a B.A. from Boston University and J.D. from the University of Hastings College of the Law in San Francisco.
Image Source/Photodisc/Getty Images