Recipe for Whole chicken?!
Answers: I have a whole chicken I wanna cook tonight, what should I do with it? I was gunna serve it with rice and gravy. How do I cook it?
Heres one that should go good with the rice/gravy:
http://www.bhg.com/recipes/recipedetail....
You could use a slow cooker! Mmmmmm
You Stuff It With Stove Top And Tell Em It's Turkey.............
snap the chiken legs to hear it FART.
pull the skin back and shake some salt, pepper and garlic salt on it. replace the skin. smear butter on top. cover with tin foil. bake for 45 min on 350. remove tinfoin. cook additonal 15 minutes.
enjoy
i like to get a beer (has to be a can), put the but of the chicken over the whole can, its standing up in the oven, makes it VERY tender and delicious, also a lemon pepper seasoning. just try it, you'll love it
try it with the beer with whatever seasoning you do, it doesn't have a beer taste afterwards.
Simplest Roast Chicken
1 5-6lb chicken,wing tips removed
1 lemon -- halved
4 whole garlic cloves
4 tablespoons unsalted butter -- (optional)
Kosher salt to taste
Freshly ground black pepper to taste
1 cup homemade or canned chicken broth -- water,
fruit juice or wine, for deglazing
Place oven rack on second level from bottom. Heat oven to 500 degrees.
Remove the fat from the tail and crop end of the chicken. Discard the neck and giblets or freeze for making chicken stock later. Reserve chicken livers for another use.
Stuff the cavity of the chicken with the lemon, garlic and butter, if using. Season the cavity and skin with salt and pepper.
Place the chicken in a 12-by-8-by-1 1/2-inch roasting pan, breast-side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking.
Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out of the cavity and into the pan. Pour off excess fat from the pan and put the pan on top of the stove. Add the stock or other liquid and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.
The Washington Post 12/20/95
,from "Roasting: A Simple Art" As posted by Roy C.
Makes 4 servings
Note from author Barbara Kafka: "If there is no lemon, garlic or butter on hand, Kafka says, roast the chicken without them. Or play. Use peeled shallots or a small onion, quarter ed. Add a couple of sage leaves or orange wedges. To avoid a smoky kitchen, be sure your oven is clean before you start and use the right-size pan."
There is a great recipe for whole Cornish hens in a sweet and spicy sauce. I think the same will work for the chicken. It's delicious.
BAKED CHICKEN WITH TOMATO RICE
STUFFING
2 lb. boneless, skinned chicken (browned in Pam sprayed pan)
Combine in bowl while chicken browns:
1/3 c. chopped celery
1/3 c. chopped onion
1 c. cooked tomatoes
1/2 c. water
3/4 tsp. salt
Dash pepper
1/4 tsp. powdered sage
1/4 c. chopped green pepper
2/3 c. uncooked rice
Turn mixture into 12 x 7 x 2 inch baking dish. Arrange chicken on top of rice mixture. Sprinkle with additional salt and pepper and paprika. Cover and bake 1 hour or until chicken is tender.
you can cut it into pieces and boil it
Simple and delicious. Rub the chicken lightly with butter or olive oil. Season inside and out with salt, pepper, rosemary and thyme. If you have an orange, cut it up and put it in the cavity. Roast at 350o until internal temp is 180o. Use a meat thermometer stuck into the thickest part of the breast.
Rinse it off inside and out, turn upside down to drain. Then salt the cavity, by just sprinkling the salt in there. I use a clay crock cooker....with a lid....and bake mine....It is the kind you have to soak in cold water, then drain out the water, place the chicken back down and breast up, I season it with Lawry's, Salt and Pepper....and keep it simple for the best flavor. Pop on the lid and poke it in the oven at 350 deg F for 1 1/2 hrs....comes out just lovely. I remove the chicken from the crock....pour off the juices, and any small bits and put into a saucepan....turn up the heat, add about 1 1/2 cups of water or chicken broth,(I use bouillion if that is what I have) Boil this and add 1/3 c flour and 1/2 c water (no science here) mixed up with no lumps, stir while you slowly drizzle the flour mixture into the boiling broth. Cook and stir at least 1 1/2 -2 minutes to cook the flour or it will be pastey tasting..Add, salt and pepper to taste...and sprinkle in some dried or fresh chopped parsley. Sometimes a pat of butter adds flavor, and if you get it too thick, you can thin with a bit of milk....lower the flame so you dont curdle the milk. About 3 drops of yellow food coloring makes it the nice yellow color of chicken gravy.....If not thick enough....add more flour water mixture....a little at a time....until it is the desired gravy thickness you want.....If you use bouillion....be careful adding additional salt...can get too salty quick and you cant take that out..
Put the chicken in a roaster add some water & chicken cubes, fill the cavity of the bird with a home made or store bought dressing. Cover & Cook 350 oven until done.
Have a vegetable & toss salad to go with the rice & gravy. I like to cook turnip & sweet potatoes.
The left over chicken & gravy makes for great hot sandwich's the next day with fries.
You can roast it like you would a turkey. (use the drippings to help make your gravy)
You can cut it apart....and coat the pieces with a beaten egg and 1/2 cup milk.... then dip in corn flakes or rice krispies to coat.... sprinkle with spices... Had this last week.. and you can use the drippings to help make gravy.
Wash and rinse well a can of cola or a can of beer: Open a can of cola or a can of beer.... Place opened can right side up in center of baking pan.... Now, Put the chicken over the can...so the can is standing upward inside of the chicken.
Season the outside of the chicken with salt, pepper and what ever other seasonings you like.
Bake in 350 degree oven for an hour.
This is so tasty and so easy - you can even do it with rotisserie chicken you buy in grocery store.
Sprinkle over chicken:
Paprika
Green Tabasco Sauce - jalepeno flavour - it is not as hot as the red one. Sprinkle generously.
Roast the chicken very slow.
Thicken the juice in the pan with a few tablespoons of sour cream.
The green tabasco and chicken juice and sour cream make an amazing yummy sauce.
For the already cooked chicken from the store- there is lots of juice, sprinkle paprika and green tabasco on top and put in very low oven to keep warm. Thicken juice with sour cream - not much - taste to tell if you have enough.
BOIL WATER TO COVER BIRD. PUT BIRD IN WATER SKIM OFF TOP MATTER. ADD CARROTS ONION CELERY AND PARSLEY. SIMMER FOR 45 MINUTES. GOOD SOUP AND THE CHICKEN WILL FALL APART. USE THE VEGETABLES AND SERV YOUR RICE AND GRAVY WITH IT.
I have two recipe for you
1) you can insert a 1/2 orange in the chicken and salt and peeper on top.
2) make a bed of salt and put the chicken on top. The chicken is not going to come out salty, but is going to have a nice flavor that everybody is going to love.