How to do a ￡10 small organic chicken justice?!

Question: I have recently been converted to organic free range meat. Ive never really cooked whole chicken before, i usually just buy breast meat. Im going to cook a sunday dinner, but want to know how to make my meat juicy and tasty. Does stuffing it make a differnece? Also as you only use the breast for sunday dinner, any suggestions for the rest of the meat?

Thanks

Answers: I have recently been converted to organic free range meat. Ive never really cooked whole chicken before, i usually just buy breast meat. Im going to cook a sunday dinner, but want to know how to make my meat juicy and tasty. Does stuffing it make a differnece? Also as you only use the breast for sunday dinner, any suggestions for the rest of the meat?

Thanks

first off that chicken should taste wonderful,so don't cover it up,with spice.use salt pepper,and a touch of poultry spice.
the KEY is how you cook it]you can cut slits in the breast and stuff some butter in there,you can also bast the outside with butter.but not crucial,also good is fresh basil or bacon.
take shears or a good chefs knife and cut down the backbone,then open up the chicken.the breast should be in the middle ,with the wings and thighs on the outside.
roast in oven at 325F for 1.45 min to 2 hours.
unbelievable!!!!the breast cooks slowest because it's in the middle and the dark meat cooks fastest because the wings,thigh,and drum are on the outside.
the age old problem of how to cook a chicken fully with out overcooking the breast has been solved.
this way is foolproof and very,very easy,the perfect recipe

it's easy give a try.

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by jupyter_...

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Engagement chicken, simple, easy, but oh so delicious!

Adapted from Marcella Hazan's More Classic Italian Cooking

* 1 whole chicken (approx. 3 lb.)
* 2 medium lemons
* Fresh lemon juice (1/2 cup)
* Kosher or sea salt
* Ground black pepper

Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.

NOTE: I posted the recipe as-is, but when I make this, I have to roast the chicken an additional 15 minutes before it's fully cooked. Bread based stuffing tends to absorb the natural juices and makes the meat more dry. With leftover meat, I make a chicken salad with mayonaise, chopped boiled egg, sweet pickle relish, salt, pepper, a squirt of mustard. You could make stock with the carcass for chicken noodle soup and add the leftover meat. Chicken nachos, chicken enchiladas...Yum!

you gotta go 40 cloves

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.

I made a roast chicken for Christmas and it was excellent.

It is good to stuff it with lemons, celery and onions to give it juice - not to eat.

Rub the whole chicken, inside and out with butter and rosemary. Salt and pepper. Cook in oven, covered for 1 hour at about 375 F.

You can also put some carrots, onions and celery in the pan with it.

To make the gravy, use the juices and add some more rosemary and white wine. Thicken with flour.

It is simple and really juicy and yummy.

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How to do a ￡10 small organic chicken justice?!

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