How do I bake a whole chicken?!
Answers: I have a 4 1/2 pound whole chicken. I need to know how long to cook it for and at what temperature. I have a big roasting pan with a lid. Do I need to put the lid on the chicken or leave it uncovered? I remember someone telling me to put a little bit of water in the bottom of the pan, but that's about it. Any help will be much appreciated.
This is pretty easy so just follow my instructions and you will be fine.....
1. Wash the chicken, inside and out with cool water...make sure you pull the innards out if they are in there, usually in the neck or body cavity, sometimes in a bag, sometimes not.
2. Take a couple tablespoons of butter or margarine and put it between the skin and the meat on the breast part, just loosely pry the skin with your fingertips a little and squish it in there all over.
3. Take some salt and pepper sprinkle lightly over the whole outside, rub it in and around.
4. Put about an inch of water (or chicken broth) in the bottom of your pan, place the chicken in the pan with the breast side UP. (If you need to, add more water or broth to keep some liquid in the bottom throughout cooking.)
5. Cover and bake at 350. After a half hour, spoon or baste some of the juice over it to keep the skin moist, do this every half hour.
6. After about an hour and a half take the lid off so the top will brown for about a half hour more.
7. To see if it's done (around 2 hours), cut into the breast (deepest part you can find), juices should run clear and no pink inside. If still pink or juices are pink continue cooking and basting until it's done.
In the oven.
375 F for about two hours uncovered no liquid
put some olive oil on it
maybe get some stuffing too
about 1:45 at 350F
if ya turn it up to 400F for the last 15 minutes it will get crispier
There are instructions on the package the CHICKEN was wrapped in.
The BEST way is to broil it.
Get one of those wire things you can stand the chicken up on (it catches the grease and fat at the bottom).
You can also crack open a can of beer, shove it up the bird's rear end, stand the bird up and cook it that way. We call it 'Beer Can Chicken". THe beer evaporates and gives the chicken great flavor.
Don't lay the bird in a pan and bake it. It gets the entire back of the bird greasy.
http://bbq.about.com/cs/chicken/a/aa1004...
about 325 degrees for near 2 hours, salt pepper and your fovorite seasonings. leave covered for 1 1/2 hours and uncover last 30 mins. alittle water in bottom of pan , if you want add some veggies.
I have a great recipe for this.
Put the chicken in a crockpot with about 1/2 cup of chicken broth. Put some pats of butter on the top of the chicken and you can add some garlic if you like and let it cook on low for 6 hours. This is the best, easiest chicken I've had in a LONG time. It's juicy and tender and you'll love it.
If you are using an oven, wash your chicken and then put some salt on it. Put it in your dutch oven (or baking dish) and put some liquid in it. Now, if you like a bit of a sweeter taste, you can use beer, or chicken broth to give it some really good flavor. Cook it at 350 for about 1 hour and you'll be good to go. You don't have to cover it.
http://www.ehow.com/how_2713_bake-chicke...
In the oven, uncovered, in your roasting pan, tie the drumsticks together & breast side up. Bake at 375oF for about 3-3 & 1/2 hrs.....you will know when it's done when the skin between the legs is ready to break open & apart. I always use a small rack so the chix sits atop of the roasting pan a 1/4 inch or so...& yes, you can add water or even chix broth.
You may season w/ simply salt & pepper, or if you want to do a rub of any sorts or marinade, that works too, but w/ all we've ever made, the simpler the better, just toss that chix in & enjoy---
Wait! Most importantly, once it is done, before you carve it, let is rest!!! For like 15 minutes, so the juices flow back into the meat!
Bon Appetite!!!
350 to 400 degrees and some say 15 to 20 minutes a pound. Here are some links to some recipes. The beer can recipe is fun and it tastes yummy. I have tried a cola and orange juice baste and that is good too. Good luck!
I was trying to find you a receipe. but I was unsuccesful... when you are baking turkey, you bake it at 325 degrees, at 20 minutes per pound. (bake the chicken at 350degrees) So, if you got a 4 1/2 pound chicken, I would bake it for 1 1/2 hours, or until the juices run clear when you poke it with a fork on the thigh. You can leave it uncovered, and if it gets too golden, then put a cover of foil on it, so the steam can escape. I would put a lttle water in the bottom of the pan, just like you thought. sprinkle the chicken with garlic salt, pepper, paprika... put a whole onion and some celery inside the chicken to season it, and if you want, cook the gizzard in some water, for 1 1/2 hours as well, on a brisk simmer, and then cut them up, and use the juice from the chicken to make gravy... take the gizzards, and cover with the juice from chicken... take some of the liquid and put it in a cup, and mix with like a quarter cup of flour or less, and add some more, until it is well blended, then, gradually mix it into the simmering gizzards, on a medium flame,and stir until thickened... if it does not thicken up in about 20 minutes, add some cornstarch directly to the mixture to thicken it further.... have a great dinner, now I am hungry.
i would cook it on 350 for 11/2 to 2 hours, a nice glaze for chicken is melt some butter mix in some orange marmalade and orange juice spread it all over the chicken and then pour some into the pan the chicken will cook in, cover the chicken with foil and the last 30 minutes take the foil off, when you take the chicken out of the oven wrap it with tinfoil and let it rest about 15 minutes, for more flavor you could make a little more glaze to pour over the chicken when you take it out of the oven and then cover with foil to let rest
I use one of those plastic bags for ovens, put the chicken inside and bake for 2 1/2 hrs. comes out really moist.
Twenty minutes a pound plus twenty minutes, about 375 degrees.