I have a nice size roasting chicken....How do you cook yours?!
Answers: Thanks for sharing the recipe!
WORLD'S BEST ROAST CHICKEN
RECIPE INGREDIENTS:
One 6 to 7 lb. roasting chicken
3 to 4 small lemons
1 tbsp. plus 1 tsp. coarse or kosher salt
1 tsp. paprika
2 large garlic cloves, pressed
2 cups water
Preheat the oven to 300 degrees. Remove the giblets and excess fat from the cavity of the chicken. Rinse the chicken, inside and out, in cold water, and dry it thoroughly with paper towels. Roll the lemons on a countertop to soften them. Then pierce each lemon in about 20 places with a skewer or a toothpick.
In a small bowl, use a spoon to mash the salt, paprika and garlic into a paste. Rub half the paste inside the chicken's cavity. Then cram in as many of the lemons as will fit. Truss the chicken if you like; it isn't essential. Rub the rest of the paste all over the outside of the chicken. Place the chicken on a greased rack and put the rack into a greased roasting pan. Pour the water into the bottom of the pan.
Bake the chicken for about 45 to 60 minutes per pound. (Don't worry, this is the correct amount.) As the water evaporates, add more. Take the lemons out before you bring the chicken to the table; they won't be very attractive at this point. Serve the chicken with the pan juices. Makes a meal for 6, plus leftovers.
nfd?
When I have a roasting chicken, I love to make chicken and dumplings. It's a very simple recipe but it makes enough for 2 days of leftovers, and it's simply delicious.
INGREDIENTS:
3-4 lb. Chicken (whole)
5 C Water
3 C Chicken broth
2 Carrot, roughly chopped
2 Medium onion, cut into quarters
2 Stalk of celery, roughly chopped
3/4 tsp Salt
2 C Milk
1/4 tsp Freshly ground pepper
.
Dumplings:
3 Cup All-purpose flour
3/4 tsp Baking soda
3/4 tsp Salt
4 - 1/2 TBS Shortening
1 - 1/4 Cup Buttermilk (or regular milk, or canned milk)
Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle.
Remove the carrot, onion and celery pieces from the broth and discard, or refridgerate them and use them for another dish later. Reserve the broth.
Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
The Dumplings:
Combine the flour, baking soda and salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.
Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 7 to 10 servings.
Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.
Note 2: For a quicker version of dumplings, use 2 cans of biscuits, pull biscuits apart, ripping small pieces off of each one, and dropping it into the broth.
Hi,
preheat oven to 450*
rub him all over with olive oil, salt, and pepper
fill him up with whatever you want...
-salt & pepper, definitely, flavor from the inside out
-cloves of 1/2 - 1 head of garlic
-a carrot, cut to fit
-a celery stalk, cut to fit
-lemon quarters
-an onion, 1/4ed
-chuck in some dried herbs - perhaps rosemary, thyme, oregano, etc...
place him on a rack in a roasting pan, or if no rack just put him in the (greased) pan (or if you have an old aluminum pie plate you can crumple to support him)
put him in oven, reduce heat to 350*, roast about 20 min per pound until he reaches 165*-170* at his deepest parts - not touching bone. no thermometer? well, you can try jiggling at his thigh and see if it's loose, but try to get a thermometer.
take him out, let him rest about 10 minutes, loosely covered with foil so he sucks all his juices back into his self to keep meat juicier.
can baste a couple of times, but try not to if you don't have to, the open oven will prolong the cooking time.
bon appetit
I would poach it! That way, you have lots of lovely fresh chicken stock with which to make soup or whatever as well as the chicken.
See what I mean on the site below...
spice rub on its skin, beer up its butt, and throw her on the grill!!
I LIKE CHICKEN!!! ME JUST ATE 1 COMPLETE CHICKEN AND I RELASING GASS
Easy Roasted Chicken
1 Roasting chicken
Vegetable or olive oil
Salt and pepper to taste
1 Tbs. dried rosemary
1 cup chicken broth
Rinse chicken and dry. rub oil on chicken, then salt, pepper and rosemary. Put chicken in slow cooker and add chicken broth. Cook on low for 8 to 10 hrs. When done, remove chicken to serving platter keep warm. You can serve as is or with gravy made with liquid in slow cooker. Gravy: Stir 1/4 cup of flour in 1 cup of water until smooth, add to juices in cooker and turn on high heat. Bring to a boil stirring frequently. Serve with mashed potatoes and a green vegetable or salad. I put this all together before bed and cook the next day.