Resting Roast Chicken: How Long Should You Wait?

Roasting a chicken is a delicate process that requires precision and patience. While it's tempting to dive straight into carving that juicy bird, allowing your roast chicken to rest is a crucial step in achieving the perfect texture and flavour. But how long should you wait before digging in? The answer depends on several factors, including the size of the chicken, the desired texture of the skin, and the method of resting.

Resting uncovered for 15-30 minutes for crispy skin

Resting a roast chicken uncovered for 15-30 minutes is the best way to keep the skin crispy. Resting uncovered in a relatively warm room will keep the chicken warm for up to an hour before carving, while preserving the crispy skin.

Resting meat uncovered allows the skin to retain its crispiness, but it will cool down more quickly. The level of covering during the rest has a significant impact on how long a roast chicken stays warm. Tented chicken stays warm for 14 minutes longer than uncovered chicken, while tightly wrapped chicken stays warm for a further 27 minutes.

Resting uncovered is best if you want to preserve the crispiness of the skin. However, if you want to keep the chicken warm for longer, you could try resting it covered. This will make the meat juicier, but the skin will be less crispy.

Resting the chicken allows the muscle fibres to relax and the juices to redistribute, resulting in more tender, flavoursome, and juicy meat. It is also important to let the chicken rest to complete the cooking process and to prevent the juices from seeping out if you cut into it too soon.

Resting covered for up to 1 hour 40 minutes for juicier meat

Resting a roast chicken is an important step in the cooking process. It allows the meat to relax and the juices to redistribute, resulting in a more tender and juicy final product. While some sources recommend a resting time of 10 to 15 minutes for most meats, when it comes to roast chicken, longer resting times are often suggested.

One source suggests resting a roast chicken for at least 30 minutes, with a maximum time of up to 1 hour and 40 minutes for a chicken wrapped in foil and covered with a tea towel. This extended resting time allows the chicken to surpass its peak temperature and begin to cool down, making it a more comfortable temperature for carving. Additionally, the muscle fibres will relax, and the juices will redistribute, resulting in juicier meat.

Covering the chicken during the resting process also impacts the final result. Tightly wrapping and covering the chicken can help it retain heat for longer, giving you more time to prepare other elements of your meal. It can also make the meat juicier, but it may compromise the crispiness of the skin. If you prefer crispy skin, you may want to rest your chicken uncovered or tented with foil.

It's worth noting that the size of the chicken, the temperature it was when removed from the oven, and the temperature of the room it's resting in can all affect the optimal resting time. Using a meat thermometer to check the internal temperature of the chicken is recommended for a more precise result.

Additionally, letting the chicken come to room temperature before roasting can help ensure even cooking. It's recommended to let the chicken sit at room temperature for at least 30 minutes but no more than an hour before cooking.

Letting the chicken reach room temperature before roasting

Allowing your chicken to reach room temperature before roasting is a crucial step in achieving juicy, evenly cooked meat with crispy skin. Taking the chicken directly from the fridge to the oven will result in increased roasting time and uneven cooking.

The ideal room temperature for chicken is between 21-25 °C. Leaving the chicken uncovered in a warm room will allow it to remain at a safe temperature for up to an hour before carving, preserving the crispy skin. However, this method may not be suitable if you are aiming for a longer resting period.

For a whole roast chicken, it is recommended to let it sit at room temperature for 30 to 45 minutes. This timing will ensure that the chicken cooks evenly and that fewer juices leak out or evaporate during the cooking process. Allowing the chicken to rest at room temperature also speeds up the marination process, with 45 minutes at room temperature equivalent to 3 hours in the fridge.

While the chicken is reaching room temperature, it may release some moisture. To prevent a soggy texture, pat the chicken dry with paper towels before placing it in the oven.

The impact of covering on the internal temperature of the chicken

The internal temperature of a roast chicken is influenced by various factors, including the cooking method, size of the chicken, and the ambient temperature. However, the covering method also plays a significant role in maintaining the chicken's warmth and juiciness. Let's explore the impact of different covering techniques on the internal temperature of a roast chicken.

Uncovered Chicken

An uncovered roast chicken will cool down faster than a covered one. In an experiment conducted by ETI Temperature Blog, an unwrapped chicken took 59 minutes to reach 60 °C, which is considered the minimum serving temperature. This method is suitable if you prefer to consume your chicken within an hour, as it will remain warm for up to 59 minutes. However, the chicken's internal temperature will continue to rise due to carryover cooking, eventually reaching its peak at around 80 °C. Therefore, it is recommended to wait for at least 30 minutes before carving to allow the temperature to stabilise and the juices to redistribute, resulting in a more tender and juicy roast.

Tented Chicken (Covered with Foil)

Covering a roast chicken with a tent of foil helps retain heat more effectively than leaving it uncovered. In the ETI Temperature Blog experiment, the tented chicken took 73 minutes to reach 60 °C, providing an additional 14 minutes of warmth compared to the uncovered chicken. This method is ideal if you need some extra time to prepare sides or other dishes. Similar to the uncovered chicken, the tented chicken's internal temperature will also continue to rise due to carryover cooking, eventually reaching a peak of around 80 °C. Therefore, it is advisable to wait for around 30 minutes before carving to let the temperature stabilise and the meat fibres relax, resulting in a more flavoursome roast.

Tightly Wrapped Chicken (Foil and Tea Towel)

For maximum heat retention, wrapping a roast chicken tightly in foil and a tea towel is the way to go. In the same experiment, the tightly wrapped chicken took 100 minutes to reach 60 °C, providing an additional 27 minutes of warmth compared to the tented chicken. This method is perfect if you need a more extended window to prepare other dishes or want to serve the chicken at a later time. Similar to the other methods, the internal temperature will rise due to carryover cooking, reaching a peak of around 80 °C. Again, it is recommended to wait for at least 30 minutes before carving to allow the temperature to stabilise and the juices to redistribute, resulting in a juicier and more tender roast.

Impact on Juiciness and Skin Crispness

While covering the chicken helps retain heat, it also impacts the juiciness and crispness of the skin. The ETI Temperature Blog experiment concluded that covering the chicken during the resting period resulted in juicier meat. However, it is essential to note that the crispness of the skin may be compromised, becoming less crispy with more coverage. Therefore, if you prioritise crispy skin, you might prefer to rest your chicken uncovered or tented, whereas for maximum juiciness, a tightly wrapped chicken is the best option.

In conclusion, the level of covering directly impacts the internal temperature of a roast chicken, with more coverage resulting in a slower cooling process. This allows for more flexibility in serving times and enables you to coordinate the preparation of your entire meal. Additionally, the covering method influences the juiciness and crispness of the skin, so you can adjust your resting method based on your preferences for these factors.

The best tools for checking the temperature of the chicken

Checking the internal temperature of a chicken is critical to ensure the safety of those who will be consuming it. Chicken is the most consumed meat globally, and while it is a healthy choice due to its leanness, it can pose a health hazard if not handled or cooked properly. Salmonella and other bacteria can contaminate chicken meat, causing foodborne illnesses or food poisoning. Therefore, it is essential to cook chicken thoroughly to kill harmful bacteria and prevent food poisoning.

The best tools for checking the temperature of a chicken are meat thermometers with probes. These thermometers are inserted into the thickest part of the meat, specifically the breast area, to get the most accurate reading. When using a meat thermometer, it is important to avoid touching any bones, gristle, or fat, as this can affect the temperature reading. Here are some recommended meat thermometers for checking the temperature of chicken:

• IGrill®: An internal meat thermometer that ensures your roast chicken is perfectly cooked.
• ETI ThermaData Four-Channel Logger: This data logger can monitor the temperature of meat using probe insertion.
• ChefsTemp Finaltouch X10: A top-rated professional instant-read meat thermometer that ensures accuracy in temperature readings.
• ProTemp 2 Plus: A needle probe wireless meat thermometer with a temperature controller that helps eliminate any guesswork in cooking.

In addition to using a meat thermometer, there are other visible signs to check if a whole chicken is cooked. The juices running out of the meat should be clear and not pink. Poking the middle of the chicken can help release the juices. Another sign that the chicken is ready is when the skin has a nice brown color.

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