Recipe ideas for a whole chicken??Help please..?!
Answers: Does anybody have any recipe idea's for a whole chicken? I was given two packaged (from the grocery store) that say on them :100% Whole chicken cut-up. I dont even know how to cook this kind? or what to make out of it? ANY IDEAS? Thanks in advance
OK this might help...
You have been given a pair of chickens that have been cut into portions. Generally this is usually two drumsticks, two thighs, two wings and two half breasts (or one whole breast which needs to be cut in half down the centre keel bone).
Probably the easiest way to cook these would be to obtain some flour and seasoning and do some fried chicken.
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
(NOTE: If you do not have the seasonings listed, good old Shake & Bake will do wonders! Just follow the instructions on the box!)
I use fresh lemon juice, olive oil, garlic & tarragon. Rub it all over the chicken. So good! I put the cut up lemon in the cavity of the whole chicken.
This isn't a whole chicken.. Read the label again.. It's a whole chicken CUT UP. That means the package contains two breasts, two legs, two wings, etc... Use it in any recipe that calls for any chicken parts.
chicken with black-pepper maple sauce
1 (3- to 3 1/2-lb) whole chicken
1 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons unsalted butter
2 (3-inch-long) sprigs fresh rosemary plus 1 (1-inch-long) sprig
1 tablespoon whole black peppercorns
1/4 cup dark amber or Grade B maple syrup
3/4 cup reduced-sodium chicken broth
1/4 cup cider vinegar
Special equipment: kitchen shears; 2 (10-inch) heavy skillets (one well-seasoned cast-iron or heavy nonstick); a 10-inch round of parchment paper; 5 to 6 lb of weights such as 3 (28-oz) cans of tomatoes PreparationCut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through slit. Tuck wing tips under breast. Sprinkle chicken all over with salt and ground pepper.
Heat 3 tablespoons butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add chicken, skin side down, and arrange larger rosemary sprigs over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes. Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more.
Make sauce while chicken cooks:
Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes. Transfer to a clean cutting board and coarsely crush with a rolling pin. Return peppercorns to saucepan and bring to a simmer with syrup, 1/2 cup broth, and small rosemary sprig, then reduce heat and simmer 20 minutes.
Transfer chicken to a platter and loosely cover with foil. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 1/4 cup broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.
Fry dat chicken! Yep! Fry dat chicken! Yep! Fry dat chicken! Yep! Fry dat chicken! Yep!
If it is cut up you can fry it or bake it, or broil it.
Season the way you like it.. and go to it!!
You could fry it all, using Italian bread crumbs for breading.
You could make a stew or soup.
whole chicken recipe
Tender chicken pieces are mixed with potatoes, carrots, celery, onion, parsley, and green onions before being tossed in a made-from-scratch cream sauce and tucked under a Cheddar cheese-seasoned crust, then baked to perfection.
This chicken is grilled after being marinated in a spicy marinade. The chipotle chiles give the marinade its smoky flavor. You can increase the heat to your liking with your favorite hot sauce. Habanero hot sauce works best, as very little is needed to increase the heat without changing the flavor of the marinade. hope these are good enough type whole chicken in googole for more
pls add me thanks
You can deep fry them, put them in the crock-pot with barbeque sauce, boil them and take the meat off then make chicken salad or Mexican Chicken casserole or even make chicken soup. Go to the Tyson website for recipes.
fried chicken
or baked just put in a pan and cover with a can of mushroom soup and bake
bbq chicken on the grill
Look here:
http://www.campbellkitchen.com/RecipeSea...
I'll keep this simple darlin, What you want to do is put the whole chicken in some water and boil it. Leave the skin on it will make a nice broth, then take some flour, self rising and some butter and milk and mix it together for some dumplings, drop them in the boiling water and wait until they are cooked,might I suggest some coleslaw or green beans as a side dish.
MMmmmm this looks so good.Try this it isn't complicated to make and looks as well as sounds good.
Rosemary Chicken
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 2 tsp. dried rosemary leaves, divided 1 tsp. pepper, divided 1 whole roasting chicken (3-1/2 lb.) 6 Tbsp. KRAFT Zesty Italian Dressing, divided 2 lb. red potatoes, cut into 1-inch chunks 6 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled 2 green onions, sliced (about 1/2 cup) PREHEAT oven to 375°F. Mix cream cheese, 1 tsp. of the rosemary and 1/2 tsp. of the pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, trying not to tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. of the dressing.
TOSS potatoes with remaining 4 Tbsp. dressing, remaining 1 tsp. rosemary and remaining 1/2 tsp. pepper in separate 13x9-inch baking pan. Bake chicken and potatoes 1-1/4 hours or until chicken is cooked through (165oF), stirring potatoes every 30 min.
TRANSFER chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. before serving. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Spoon off and discard fat from reserved chicken juices in pan. Serve chicken and potato mixture with reserved juices.
To see the end results with the recipe go here:
http://www.kraftfoods.com/kf/recipes/rec...
M.G
Put the chicken in a crockpot with about 1/2 cup of chicken broth, season the chicken with salt and pepper and cover! It will be done by the end of the day. Then, you can do all sorts of things with it- remove the chicken from the bones and shread it up. Make some mashed potatoes and gravy with it as well as a veggie such as broccoli or corn! Another idea is the make chicken tacos by again removing and shreading the chicken, placing the chicken in a pan with some salsa and a little bit of water to thin it out. The last thing I like to do with the chicken is use it to make chicken soup! Cut up carrots, celery and onion and place in a large pot with water. I also add some chicken base or broth. Add the chicken and let it cook on medium for a bit until the veggies are soft. Then add your favorite tiny pasta such as orzo or alphabets!
********ITALIAN HONEY MUSTARD BAKED CHICKEN
4 boneless skinless chicken breasts/ 1 cut up chicken
1/3 c. Italian dressing
1 bulb garlic (or less/more to your taste)
3/4 tbsp mustard powder
3/4 tbsp honey
2 tsp salt
Preheat oven to 400F.
1. Place Chicken in a glass casserole dish that has a cover.
2. Sprinkle salt over chicken.
2. Pour Italian dressing over chicken.
3. Peel cloves from Garlic Bulb and scatter them over the chicken.
4. Sprinkle mustard powder over chicken.
5. Drizzle Honey over chicken.
6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
1. Fried chicken. Dredge chicken pieces in flour.
Dip into beaten egg/milk mixture. Dredge again in salted/seasoned flour, and set aside for 1/2 hour.
Heat oil 1" deep. Fry about 3-4 pieces at a time at 375 degrees til light golden brown (3 minutes on each side).
Put on a baking rack on a baking sheet in an a 350 degree oven and bake for 40 minutes, turning once during baking, until internal temp of chicken reaches 180 degrees. Yummy fried chicken (the grease drips out).
I have read all the other recipes the answers community gave you. WOW...they look so great. I can't wait to try them myself!
I would make my favorite Alton Brown recipe: it's super easy and sooo delicious! The garlic turns out very soft and can be eaten as is, or smeared on a piece of buttered toast.
40 Cloves and a Chicken
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
Inject them with butter and garlic and deep fry it. At 350 degrees you know its done. Cooks quick. Be careful. Taste great and really juicy.
Make a stew, i pint of stock, vegetables. brown the meat then cook in the pop on a low heat for an hour or 2 and the chicken will be really soft and just fall off the bones.
It's a whole chicken? Okay. Wash inside and out and dry the outside. Put breast up in a roasting pan. Spray the chicken with Pam and then salt, pepper, onion powder, garlic powder, and/or any seasonings you like. Put in 375' oven and roast till joints move easily and it's nicely browned.
Serve with baked potatoes (in same oven...how easy is that?) and a nice salad or steamed brocolli.
i'm a vegetarian... so chicken is wrong!