Do you "untie" your chicken before roasting?

[Dimplenose]

I've just put a supermarket chicken in the oven. And (as for the last 20+ years) it has crossed my mind whether or not I should be removing the elastic before putting it in the oven.

I never wash them as I read somewhere that more germs are spread by washing than not washing, but I do untie it.

I just wondered what everyone else did.

[wilma-bride]

It's been an absolute age since I last roasted a chicken but, yes, I usually 'untie' it :)

[natalielongstaff]

i untie it !

[mandymouse]

Yep, I untie too

[Gaynor]

I never untie mine, a chicken cooks more evenly if trussed-up. It's also easier to carve because it stays in shape :)

[Pinky166]

I don't untie mine either.

[Goofysmate]

Untie and make sure there's no gliblets inside

[aaronandterri]

lol have been caught out by gibleets before....lol:rotfl:

[Claire L]

lol have been caught out by gibleets before....lol:rotfl:

I always have to double read the packaging to check!

Claire ;)

[CustardTart]

I don't untie...

[PoppyAnna]

I don't untie, I do it as I'm carving.

[scottish mum]

I don't untie mine

[higgy66]

Not very often I do chicken but I don't untie until I carve - or should I say Masacre! :rotfl2:

[wilma-bride]

yes, I usually 'untie' it :)

i untie it !

Yep, I untie too

I never untie mine

I don't untie mine either

Untie and make sure there's no giblets inside

I don't untie...

I don't untie

I don't untie mine

So, Libby, I'm glad that's clearer for you now :rotfl2:

[florida sun]

I dont untie:goodvibes

[Lizzybear]

My mum doesn't untie it, I never cook meat myself.

[Ware Bears]

I don't untie either :rotfl: :rotfl:

[Cyrano]

Another who prefers a tied up bird :thumbsup2

[Goofyish]

I untie it to wash it inside and out and then tie the legs back together before cooking.

[wifey]

We untie ours too I wish we had one of those special stands so all the juices could escape, it makes the best gravy,we herb and season it and rub a little sunflower oil or olive oil over the skin first and then it's good to go in the oven. For extra taste we have been known to add a dollop of bbq sauce (sometimes JD or HP honey wood-smoked) over it for the last 10-15 minutes. Served with all of the trimmings and proper stuffing.Mmm I think I'll cook one this weekend;)

[PoppyAnna]

We untie ours too I wish we had one of those special stands so all the juices could escape, it makes the best gravy,we herb and season it and rub a little sunflower oil or olive oil over the skin first and then it's good to go in the oven. For extra taste we have been known to add a dollop of bbq sauce (sometimes JD or HP honey wood-smoked) over it for the last 10-15 minutes. Served with all of the trimmings and proper stuffing.Mmm I think I'll cook one this weekend;)

If you want good chicken gravy, roast your bird on a "trivet" of root veg - carrots, onions, sweet potatoes and garlic, anything you want really. When your bird is cooked set aside to rest, skim the fat of the tray, mash the veg with your potato masher then and add stock and season, put back in the oven to bubble while you're carving/serving. Remove your gravy from the oven and sieve - perfect, easy, no fuss gravy everytime:thumbsup2
Jamie Oliver taught me that one:thumbsup2

[Dimplenose]

... so I guess it doesn't really matter. Originally I started untying because I thought the elastic would melt in the oven, but now the habit has stuck.

[Cyrano]

If you want good chicken gravy, roast your bird on a "trivet" of root veg - carrots, onions, sweet potatoes and garlic, anything you want really. When your bird is cooked set aside to rest, skim the fat of the tray, mash the veg with your potato masher then and add stock and season, put back in the oven to bubble while you're carving/serving. Remove your gravy from the oven and sieve - perfect, easy, no fuss gravy everytime:thumbsup2
Jamie Oliver taught me that one:thumbsup2


Works for pork, beef etc. Throw in a bay leaf if you feel exotic :)

[orlandothebeagle]

Depends if it will cooperate by laying down or not:lmao:

[joolz1910]

I untie but never wash.
Just re-read what I've written and hope the tag fairy isn't about. It sounds like a post on a very 'specialist' forum.:rotfl:

[Snowy-girls]

I leave it tied,never wash,also cook it on a rack so all the juices etc..are in the pan+make my gravy from that :thumbsup2 .x.

Another who prefers a tied up bird :thumbsup2

:eek: :rolleyes1 :lmao: .x.

[dizzyredhead83]

I have to say i don't untie mine becuase it keeps the chicken together and makes it easier to drain the juices off and i never wash mine before i cook as i have heard it encourages more germs.

I do however (thanks to a tip from Gems) put my whole chuck in the slow cooker with a bit of water, herbs and sometimes garlic on low whilst i am out and the chicken tastes the nicest ever, it is really tender and moist - i don't roast now at all

[Snowy-girls]

I do however (thanks to a tip from Gems) put my whole chuck in the slow cooker with a bit of water, herbs and sometimes garlic on low whilst i am out and the chicken tastes the nicest ever, it is really tender and moist - i don't roast now at all

I also do this,especially with a joint of pork,the meat just pulls away and it is so soft.Lovely with crusty bread+lots of butter.x.

[dizzyredhead83]

I also do this,especially with a joint of pork,the meat just pulls away and it is so soft.Lovely with crusty bread+lots of butter.x.

I've not tried a joint of pork but i have pork steaks. I might have to give the pork joint a try now :). I have been debating a beef joint but not too sure if it is best in the oven??

[higgy66]

I never have chicken as it's a meat that involves timing. I don't do timings where joints are concerned.

I just turn the over up to full whack then when it's ready put the meat in - reduce oven to 170 and leave for at least 4 hours. The meat is always so juicy and tender.

Works best on large joints so leftovers make a stew on Monday night. I did a Lamb shoulder on Sunday and invited my parents over. Spent the morning walking in the woods while the meat was cooking and then just did the veg/yorkshire puds when we were ready to eat.

My Mum said it was the best Sunday dinner she had had since she was a child and her Mum made them. I took this as a huge compliment!

[Booknut]

I think I use the Delia method of cooking a chicken, untie it and roast it for 1 hour at the highest setting, always works a charm :goodvibes

[paulh]

we kill ours first then take rope of as it wont run around anymore:rotfl2:
Paulh