Roast chicken
Roast Chicken
Roast chicken (/roʊst ˈtʃɪkɪn/) is a dish prepared by roasting a chicken. The chicken is typically marinated or seasoned before being placed in an oven or over a fire.
Etymology
The term "roast chicken" comes from the cooking method of roasting, which involves cooking food, particularly meats, in an oven or over a fire. The word "chicken" is derived from the Old English "cicen", which refers to the bird itself.
Preparation
Roast chicken is typically prepared by first cleaning the chicken and then marinating or seasoning it. Common seasonings include salt, pepper, garlic, and herbs such as thyme and rosemary. The chicken is then placed in an oven or over a fire and cooked until the skin is crispy and the meat is fully cooked.
Related Terms
- Roasting: A cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
- Chicken: A type of domesticated fowl, a subspecies of the red junglefowl (Gallus gallus). It is one of the most common and widespread domestic animals.
- Marination: The process of soaking foods in a seasoned, often acidic, liquid before cooking.
- Seasoning: The process of adding salt, herbs, or spices to food to enhance the flavor.
External links
- Medical encyclopedia article on Roast chicken
- Wikipedia's article - Roast chicken
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