I need a basic and simple recipe for a whole chicken?!
Answers: My favorite way to cook a whole chicken is to stuff the cavity with garlic cloves and lemon slices, then bind the legs. Rub the bird down with olive oil, sprinkle with lemon pepper seasoning and roast, uncovered, at 375* until it reaches 180*F. If you like your chicken golden brown, be sure to baste it at least once every half hour with the pan juices.
Salt and pepper it (inside and out), place it in a lightly oiled roaster and bake at 325 for a half hour per pound. Doesn't get much better.
This is not the healthiest way, but it's certainly tasty... Put a whole stick of butter and 3-4 cloves of garlic in the cavity and rub the outside with seasoned salt. The butter will keep the bird very tender, moist and delicious! Broil it at the very end for a few minutes to brown and crisp the skin.
Basic huh?
Throw it in a fire until the juices run clear...
This is a simple, delicious, and healthy chicken recipe. Enjoy!
Roasted Lemon Chicken
**triple-tested at the Good Housekeeping Research Institute**
INGREDIENTS
1 (3 1/2-pound) chicken
3 lemons
2 tablespoon(s) chopped fresh chives
1 tablespoon(s) chopped fresh tarragon leaves
1 tablespoon(s) olive oil or softened butter
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) coarsely ground black pepper
DIRECTIONS
1. Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Place chicken, breast side up, on rack in small roasting pan (13" by 9").
2. From 1 lemon, grate 1 teaspoon peel. Place peel in small bowl; stir in chives, tarragon, and olive oil. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Cut all lemons into quarters. Place quarters from grated lemon inside chicken cavity; reserve remaining lemon quarters. Tie legs together with string. Sprinkle chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.
3. Roast chicken 30 minutes. Add reserved lemon quarters to pan, tossing with juices. Roast chicken 30 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.
4. When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into roasting pan. Place chicken on platter. With slotted spoon, transfer lemon wedges to platter with chicken. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.
For other whole chicken related recipes, check out: http://www.goodhousekeeping.com/search/f...
Put the chicken in a roaster, add water & a couple of chicken cubes. Stuff the cavity with dressing or cook the chicken without it. Cover & roast 325 degrees in the oven. When done make gravy , cook potatoes, turnip, sweet potatoes to go with it.
Rinse and dry roasting chicken first. Then rub olive oil to outside skin. Put a stick of celery, a quartered onion, and a carrot cut up inside the cavity. rub outside of chicken with poultry seasoning and bake at 350.
When meat thermometer reads 180 degrees it is done or pink juices no longer run from chicken. I try to always use thermometer as not to loose juices that you loose when pricking meat.
Go to your supermarket's deli section and buy a roasted chicken. They cook them each day and they are delicious. I no longer cook ours.
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
--Ina Garten
Oven bag. (Follow instructions.) I put a stalk of celery inside the chicken for added flavor. I sometimes have to cook the chicken a little longer than it says. When you poke a fork into the chicken through the oven bag, it should go in easy.