How can l make my Whole Chicken, Look and Taste Better?!
Would Stuffing be Good!?
Thankyou!.Www@FoodAQ@Com
Thankyou!.Www@FoodAQ@Com
Answers:
Forget stuffing!. Do that in a separate dish!. Stuff the bird's davity w/ a head of garli (halved), a lemon (halved), and an onion (quartered)!. also thyme!. Tear off an end of some artisan bread and shove in there to hold all that stuff in!. Once you taste it, people will fight over that bread the next time! :-)
Roast at a high temp to begin with (450, F)then lower temp (325oF) after 20-30 min to get a brown, crispy crust and a tender inside!.
Or, just follow this simple recipe:
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 GartenWww@FoodAQ@Com
Roast at a high temp to begin with (450, F)then lower temp (325oF) after 20-30 min to get a brown, crispy crust and a tender inside!.
Or, just follow this simple recipe:
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 GartenWww@FoodAQ@Com
Here is a nice simple way to prepare your chicken !.!.!.!.!.!.!. = )
Lemon And Herb Roasted Chicken With Baby Potatoes
1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes
Preheat the oven to 400 degrees F!.
Rinse the chicken with cool water, inside and out, then pat it dry with paper towels!. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside!. Place the chicken, breast-side up, in a roasting pan!. Tie the legs of the chicken together with kitchen twine to help hold its shape!. Toss the potatoes around the chicken!. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil!. Roast the chicken and potatoes for 1 to 1 1/2 hours!. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin!. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too!.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving!. Serve with the roasted potatoes on the side!.
Stuffing is using better when cooked in a separate dish !.!.!.!.!.!.!.Www@FoodAQ@Com
Lemon And Herb Roasted Chicken With Baby Potatoes
1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes
Preheat the oven to 400 degrees F!.
Rinse the chicken with cool water, inside and out, then pat it dry with paper towels!. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside!. Place the chicken, breast-side up, in a roasting pan!. Tie the legs of the chicken together with kitchen twine to help hold its shape!. Toss the potatoes around the chicken!. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil!. Roast the chicken and potatoes for 1 to 1 1/2 hours!. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin!. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too!.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving!. Serve with the roasted potatoes on the side!.
Stuffing is using better when cooked in a separate dish !.!.!.!.!.!.!.Www@FoodAQ@Com
Season your chicken, rub with salt and pepper!. If you have a favorite rub use that!. I would place the whole chicken on top of a few ribs of celery that have been placed in the bottom of a roasting pan!. Place the chicken in the oven (or on the grill) at about 325-350 roast for about 1 hour!. May be a little longer on the grill!. While the chicken is cooking do not cover and you might want to baste it!. Make gravy with the drippings that are in the bottom of the pan!.!.
Make your stuffing on the side!.Www@FoodAQ@Com
Make your stuffing on the side!.Www@FoodAQ@Com
I'm brining my chicken, as I type, for beer can chicken!. My daughter wanted Diet Coke and it was on sale with $10 purchase, so I bought 4 whole chix on sale @ 69 cents!. No room in frig, so going to grill this afternoon!. I brine white meats in salted water for 2 hr, chix, pork--the salt is absorbed into the capillaries, thus, not allowing to collapse, making moister meat!. Stuffing cavity with peppers, onion, and garlic, inverting and putting 1/2 beer--1/2 water can, like the Christmas angel on the tree!. But to make an attractive presentation, yes, stuff, bake covered, during last 1/2 hr butter breast, (the chicken, not yours!!) add a can of mixed veggies, finish baking uncovered to produce golden breast!. Contrary to a lot of opinions, cook breast down in chicken bouillion to keep moist, turn to brown!. PS!. I add quartered, unpeeled potatoes, carrots, onions @ the start--Total meal -- one pan to clean, just heat some French bread, add a tossed salad---Voila---1 pan meal!!Www@FoodAQ@Com
Yes stuffing is good!. But if you are going to do it as a ''whole'' chicken, marinade it with pepper, salt, a bit of olive oil, herbs (whatever is popular in your country - as we use herbs like coriander leaves!.!.!.!.or mint leaves etc a little lemon juice etc!.) !. After marination, stuff it!. Leave it for atleast half an hour!.!.and then grill it!.!.or bake it!.!.!.Www@FoodAQ@Com
wash and pat dry!.!.!.!.rub entire bird in oil!.!.!.sprinkle generously with lawery seasoning all over!.!.!.!.tuck a whole onion in the cavity for flavor!.!.!.bake on a roasting pan uncovered for one hour in preheated 350 degree oven!.!.!.remove from oven and place a tent of loosely fitted foil over bird and allow to rest for 15 minutes to allow it to rest in the juices!.!.!.!.serve with your fave veggie and bread!.!.!.!.easy as pie :)Www@FoodAQ@Com
Yes, a good stuffing can add a whole new taste sensation!. I often add some curry powder to the stuffing mix, and for the skin rubbing!.
It isn't enough to call it a curried chicken, but give you a slight taste and smell!.Www@FoodAQ@Com
It isn't enough to call it a curried chicken, but give you a slight taste and smell!.Www@FoodAQ@Com
Put lots of seasonings on it before you cook it and but melted butter on it before and during cooking!. This will make it nice and golden brown!. Stuff is always great too, yummy-kins!!Www@FoodAQ@Com
Rub the skin with butter before roasting!. also season liberally with sage (or poutlry seasoning) and sea salt and ground black pepper!.Www@FoodAQ@Com