Food Posts

Top Tips For Roasting A Whole Chicken

Whole roasted chicken is among the few gratifying and comforting foods you can prepare. The aromas from a roasting chicken are not only inviting but also scream good news to everyone in the house. The only ingredients required to prepare a roasted chicken include pepper, salt, garlic, and a few other herbs. The key to a perfectly roasted chicken isn’t however with the spices, but with the technique used. A whole chicken is very affordable, and so is the roasting process. Any leftovers from the chicken make an excellent second meal, hence no wastage.  Although you can choose to a rotisserie chicken, you don’t have to be a master chef to master the art of roasting a full chicken. Here are a few tips and tricks.

Tips For Roasting A Whole Chicken

1. Dry equals crispy

You can start with a 4- or 5-pound frying or broiling chicken. Pat dry the chicken both inside and out with a paper towel.  It would be advisable to open the chicken packaging the night or morning before, then leave it uncovered in the fridge in readiness for preparation.

2. You’ll need some salt

Mix a tablespoon of table salt with pepper, then season the chicken generously on all sides. A tablespoonful of salt will be enough for a 5-pound chicken. In addition to seasoning, salt acts as brine, which helps keep the bird moist while in the oven.

3. Add more seasonings

For a deliciously tasty chicken, consider adding more seasonings to the mix. Herbs such as rosemary, thyme, sage, and minced garlic provide perfect seasoning for your chicken. Mix all these in a bowl, then rub the contents on and inside the bird. It would be advisable to season the bird then let it sit for several hours for a boost in flavor. Some people prefer their chcken nice and spicy, create a rub with your favourite spices and leave it to flavour the meat. Here is a lovely recipe for tandoori chicken – a spiced chicken meal from

Tips For Roasting A Whole Chicken

4. Season the cavity as well

Do not forget the bird’s cavity; slice up some onions, lemons, bay leaves, or an apple then place them inside the cavity. These will help add flavor and release moisture inside the chicken, making it tastier. Be sure to remove all the contents from the cavity before carving.

5. Tuck and truss

You’ll need to tuck the winds and tie (truss) the legs to keep everything secured and in place. This also makes the chicken more presentable while serving. Trussing and tucking is essential for it also helps keep the breast moist as the chicken roasts.

6. Baste, or not

This depends on how you want the roasted chicken to be. If looking for a crispy chicken, you should then avoid basting as this only leaves the chicken soft on the outside. If you, however, wish to have soft skin all around, you can then dot the chicken with butter, then brush it with oil before putting it in the oven. Basting and brushing however mean you have to open the oven door repeatedly. For this reason, it’s best to leave the chicken undisturbed in the oven until done.

7. Cook slow but steady

Unless you are in a hurry, cook the chicken at 350ºF for between 15 and 20 minutes per pound. This helps keep the white meat moist while ensuring everything (including the dark meat) is cooked perfectly.

8. Sheet pan, roasting pan, etc.

The traditional roasting pan will be enough to keep the chicken elevated as well as allow the bottom part to be crisp. You can also use a shallow sheet pan to facilitate crisping of the sides as well.  A large cast iron skillet is however my preferred option for it is good at retaining heat.

9. Check for doneness

Always avoid poking the bird too often when checking for doneness.  To prevent this, use a timer to help you keep track of when the chicken will be ready. You can also use a thermometer to check if the chicken is cooked well. Insert the thermometer in the breast or any other thick part. If the thermometer registers 165 degrees F, it is ready. You could also use a sharp knife to check for doneness as well. Insert the blade on the thickest part to see if the juices are clear. Be sure to avoid the bones when doing this.

10. Let it rest

If the chicken is done, set it aside for at least 15 minutes. This allows juices to redistribute as the chicken cools. You can then enjoy your perfectly roasted chicken.

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Thanksgiving dinner delivery


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Enjoy Thanksgiving Dinner Delivered to Your Door with Send a Meal

Below are some ideas which you can add for your thanksgiving dinner table. With such finger licking good food you will sure enjoy awesome and delicious meal together with your family. And don’t forget to thank those who inspired you with such a meal as a thanksgiving gift. You can easily send Thanksgiving gift to your loved ones using the meal delivery options of Send a Meal!

Thanksgiving Dinner Delivered

Here are some of the thanksgiving meal delivery options offered by Send a Meal to save your day!

Roasted Turkey Dinner

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Turkey and Pie Jubilee

Thanksgiving Dinner Delivered

Turkey and Pie Jubilee by Send a Meal,image credits :

Just imagine the combination of this Smoked Turkey and Southern Pecan Pie! With a ready to eat dessert you can easily arrange a beautiful and inviting thanksgiving dinner table when you order Turkey and Pie jubilee combo!

Boneless Smoked Ham

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How to place your order?

Ordering your thanksgiving meal is really easy with Send a Meal. Simply visit and select the thanksgiving meal ideas that you want on your diner table. They offer fast Thanksgiving dinner delivery service across all the states.

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Food Safety Tips for Children

Everyone is at risk of getting food poisoning. However, babies and toddlers have a higher risk and once young children get food poisoning, they have a hard time getting well. You can always avoid food poisoning with the following simple steps.

Food Safety Tips for Children

Preparing And Handling Food Safely

Young children are vulnerable to food poisoning because they don’t have strong immune systems to fight any foodborne infections. According to CDC, children under 3 years of age have a higher rate of hospitalization than those above 3 years of age. That’s why you need to prepare and handle food safely when feeding younger children.


When feeding young children, you need to avoid the following:


  • Unpasteurized dairy products such as milk or cheese
  • Foods that contain raw eggs or partially cooked or raw eggs
  • Undercooked or raw poultry or meat
  • Undercooked or raw shellfish or fish
  • Raw sprouts
  • Unpasteurized juices


Other foods you should avoid giving your child include the following:


  • Honey – Give it your child after they turn 1. It contains spores of toxic bacterium that causes botulism, a very sever foodborne illness. The bacterium is often found in soil and children under the age of 1 can’t process it properly.

You should also avoid feeding babies their food right from the jar. Double dipping introduces bacteria from the child’s mouth into the food through the spoon. The bacteria might grow in the leftovers causing food poisoning. Rather, it’s advisable to remove the food from the jar and place it in a feeding dish and feed your child from it. Any jars of baby food that haven’t come into contact with the baby’s saliva should be capped and refrigerated under 40 degrees F or below.


Additionally, you should save:

  • Any opened strained fruits for 2 or 3 days
  • Strained meats for 1 day
  • Meat and vegetable combinations for 2 days

Note that, unopened jars of baby food have the same shelf-life as other types of canned food.


Choking Hazards

Food Safety Tips for Children

Pre-schoolers, toddlers and babies have a very high risk of choking. That’s because their teeth are not strong enough to chew tough food into smaller and digestible particles. To prevent your child from choking, you should avoid giving children under 4 years of age the following:


  • Small Hard Foods – Popcorn, nuts, dry flake cereal, pretzels, seeds, chips, raw peas, raw carrots, raw peeled apples, raw carrots, cherries with pits, cherry tomatoes, pear slices and whole kernel corn. Break these foods into smaller pieces for toddlers rather than giving them whole pieces.


  • Slippery Foods – Poultry, large pieces of meats, grapes, cough drops or lollipops. You should chop meat, grapes, poultry or any other food into smaller pieces.


  • Sticky Foods – Such as gum, marshmallows, peanut butter, jelly beans, taffy, gummy candies, fruit leathers or peanut butter.


You should always practice safety at all times when feeding your children. You should give toddlers finger foods such as cheese, bagels, banana pieces or graham crackers strips. You should always watch young children when they are eating. You should force your children to sit down when drinking or eating rather than running, lying down or walking. Encourage your children to take their time and chew their food properly. You should always look for warning labels on all foods, especially those with high choking risks. You should be prepared to provide first aid whenever your child is choking.

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