I have a whole chicken that I would like to cook in the oven for tonights dinner and I have few questions...?!
How long and what tempature should a cook it!? also Do I need to season it first and if so what should I season it with!?Www@FoodAQ@Com
Answers:
Easy Oven Roasted Chicken
Ingredients:
1 broiler/fryer chicken (3-4 pounds)
1 medium potato, sliced
1 medium onion, sliced into 8 wedges
2 medium carrots, peeled and sliced into 1/2-inch pieces
1 garlic clove, pressed
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
salt and ground black pepper to taste
1/2 cup water
Directions:
1!. Preheat oven to 400°F!. Rinse chicken and pat dry with paper towel;
place in Deep Dish Baker breast side up!. Slice potato, onion and
carrots with Crinkle Cutter!. Place vegetables around chicken!.
2!. Combine garlic, oil, thyme, rosemary, salt and black pepper in
Small Batter Bowl!. Brush over chicken using Pastry Brush!. Pour water
over vegetables!. Cover with Baking Bowl!.
3!. Bake 1-1 1/4 hours or until Pocket Thermometer inserted in the
thickest part of the thigh reads 165°-170°F!. Remove Baking Bowl during
last 15-20 minutes of baking to allow chicken to brown!. Let stand 10
minutes before carving!.
Yield: 4-6 servings
CAJUN BAKED WHOLE CHICKEN
5 - 8 pound whole baking chicken or turkey (cleaned and ready to bake)
3 tablespoons softened butter or margarine
3 tablespoons "lite" Teriyaki sauce
2 tablespoons spicy cajun seasoning
5 stems of fresh rosemary
6 wooden toothpicks
Pre-heat the oven to 350 degrees Mix together the
dried spices, 1 1/2 tablespoons of the teriyaki and
all of the butter in a small mixing bowl!. (This is
the messy part)Run your fingers or a small knife
between the skin and the meat of the poultry to break
the membrane so that you can run your hand all through
the "between" area of the skin and the meat, including
the leg areas!. Next, take a small fork and puncture
the meat (not the skin) in various places!. Now, take
all of the spice/butter mixture in your hand and
spread as evenly as possible between the skin and meat
layer!. (reserve a small amount to rub on outside
portion of the skin also) Stuff the inside cavity
with the fresh rosemary!. Place poultry in large
roasting pan (breast side up) or clay baker and pour
the remaining teriyaki sauce and a few more sprinkles
of spices if you like on top of the poultry!. If the
skin is too loose use the toothpicks to hold it tight
at the tops and bottom or where it is torn!. Cover
tightly with foil and bake for about 3 hours or adjust
time to the size of your chicken or turkey!. During
the last half hour of cooking, take off the foil and
let the top get brown and crispy!. Remove toothpicks
and Enjoy
Glazed Roast Chicken
12 cup lite teriyaki sauce
1/4 cup frozen orange juice concentrate, thawed and undiluted
3 T!. dark sesame oil
4 garlic cloves, minced
1 whole chicken (4 pounds)
1 t!. salt
1/2 t!. ground ginger
Stir together first 4 ingredients; reserve half of mixture!. Cut chicken in
half and sprinkle evenly with salt and pepper!. Place chicken in a large freezer
bag and pour half of teriyaki mixture over chicken; seal bag, and chill 8
hours!. Turn chicken if desired!. Remove chicken from marinade, discarding marinade!.
Place chicken, skin side up on a foil lined 15 x 10" jelly roll pan!. Bake at
450 for 45 minutes or until a met thermometer inserted into chicken thigh
registers 180!. Brush with reserved teriyaki mixture!.
Boston Market Rotisserie Whole Chicken
1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery
Fill the cavity with apple, onions and celery!. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken!.
1/4 cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt
Mix all ingredients well in saucepan and warm just to melt honey!. Put on skin of chicken!. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned!. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving!.Www@FoodAQ@Com
Ingredients:
1 broiler/fryer chicken (3-4 pounds)
1 medium potato, sliced
1 medium onion, sliced into 8 wedges
2 medium carrots, peeled and sliced into 1/2-inch pieces
1 garlic clove, pressed
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
salt and ground black pepper to taste
1/2 cup water
Directions:
1!. Preheat oven to 400°F!. Rinse chicken and pat dry with paper towel;
place in Deep Dish Baker breast side up!. Slice potato, onion and
carrots with Crinkle Cutter!. Place vegetables around chicken!.
2!. Combine garlic, oil, thyme, rosemary, salt and black pepper in
Small Batter Bowl!. Brush over chicken using Pastry Brush!. Pour water
over vegetables!. Cover with Baking Bowl!.
3!. Bake 1-1 1/4 hours or until Pocket Thermometer inserted in the
thickest part of the thigh reads 165°-170°F!. Remove Baking Bowl during
last 15-20 minutes of baking to allow chicken to brown!. Let stand 10
minutes before carving!.
Yield: 4-6 servings
CAJUN BAKED WHOLE CHICKEN
5 - 8 pound whole baking chicken or turkey (cleaned and ready to bake)
3 tablespoons softened butter or margarine
3 tablespoons "lite" Teriyaki sauce
2 tablespoons spicy cajun seasoning
5 stems of fresh rosemary
6 wooden toothpicks
Pre-heat the oven to 350 degrees Mix together the
dried spices, 1 1/2 tablespoons of the teriyaki and
all of the butter in a small mixing bowl!. (This is
the messy part)Run your fingers or a small knife
between the skin and the meat of the poultry to break
the membrane so that you can run your hand all through
the "between" area of the skin and the meat, including
the leg areas!. Next, take a small fork and puncture
the meat (not the skin) in various places!. Now, take
all of the spice/butter mixture in your hand and
spread as evenly as possible between the skin and meat
layer!. (reserve a small amount to rub on outside
portion of the skin also) Stuff the inside cavity
with the fresh rosemary!. Place poultry in large
roasting pan (breast side up) or clay baker and pour
the remaining teriyaki sauce and a few more sprinkles
of spices if you like on top of the poultry!. If the
skin is too loose use the toothpicks to hold it tight
at the tops and bottom or where it is torn!. Cover
tightly with foil and bake for about 3 hours or adjust
time to the size of your chicken or turkey!. During
the last half hour of cooking, take off the foil and
let the top get brown and crispy!. Remove toothpicks
and Enjoy
Glazed Roast Chicken
12 cup lite teriyaki sauce
1/4 cup frozen orange juice concentrate, thawed and undiluted
3 T!. dark sesame oil
4 garlic cloves, minced
1 whole chicken (4 pounds)
1 t!. salt
1/2 t!. ground ginger
Stir together first 4 ingredients; reserve half of mixture!. Cut chicken in
half and sprinkle evenly with salt and pepper!. Place chicken in a large freezer
bag and pour half of teriyaki mixture over chicken; seal bag, and chill 8
hours!. Turn chicken if desired!. Remove chicken from marinade, discarding marinade!.
Place chicken, skin side up on a foil lined 15 x 10" jelly roll pan!. Bake at
450 for 45 minutes or until a met thermometer inserted into chicken thigh
registers 180!. Brush with reserved teriyaki mixture!.
Boston Market Rotisserie Whole Chicken
1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery
Fill the cavity with apple, onions and celery!. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken!.
1/4 cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt
Mix all ingredients well in saucepan and warm just to melt honey!. Put on skin of chicken!. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned!. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving!.Www@FoodAQ@Com
350 for about an hour and 30 minutes!. Season well with salt and pepper, garlic powder, loosen the skin and rub a little butter or margerine between the skin and the breast!. Be sure to season the inside cavity too!. If you want it to cook a little faster cut the chicken down the backbone and lay it flat, skin side up on a baking rack inside of a baking pan!.If you cook it whole, stick a quartered onion, a lemon cut in half into the body cavity while cooking!.Www@FoodAQ@Com
I always season mine at least two hours before I start cooking it!. That way the flavor sinks in better!. You've probably heard of brining, well it's the same idea if you salt the chicken and let it sink in!. You can even let it sit overnight!. I always make a paste of salt (or any seasonings you want) and butter/olive oil and I spread this between the breast meat and the skin!. Just use your fingers to create a pocket!. The skin comes up easily but don't tear it off or open this pocket over the breasts!.!.!.you want to fill it with flavors that will sink into the meat! The skin will hold it in!.!.!.it's brilliant!
I rub the outside of the skin also with salt and olive oil!. Inside the cavity I usually put cut up onion, garlic and lemon!. Rosemary is great too!.
I set the oven at 350 and start the chicken breast-side up!. Half-way through I flip it so the breast is down and juices collect there!.
If it gets too brown before it's done you can make a tent out of tinfoil!. To check for doneness either give the leg a wiggle (this may take some practice if you don't have a feel for it) or cut into the meat and make sure the juices are clear and the meat isn't pink!.Www@FoodAQ@Com
I rub the outside of the skin also with salt and olive oil!. Inside the cavity I usually put cut up onion, garlic and lemon!. Rosemary is great too!.
I set the oven at 350 and start the chicken breast-side up!. Half-way through I flip it so the breast is down and juices collect there!.
If it gets too brown before it's done you can make a tent out of tinfoil!. To check for doneness either give the leg a wiggle (this may take some practice if you don't have a feel for it) or cut into the meat and make sure the juices are clear and the meat isn't pink!.Www@FoodAQ@Com
try stuffing it and sprinkling with garlic onions, and any seasoning YOU like!. chicken is pretty versatile and you can make just about anything with it!. heck, ive even stuffed mine with lime juice and limes, ginger and tomatoes, it was yumy!. cook at 350 for about an hour then cut into breast, if juice runs clear, youre ready to go!.Www@FoodAQ@Com
One of my fave meats is oven roasted chicken!.!.!.and its super easy!
Preheat oven to 350!.!.!.!.rinse chicken and pat dry with paper towels!.!.!.!.generously cover chicken in Lawerys Seasoning Salt!. Stick a peeled whole onion in cavity!. Place in a pan with a rack!. Bake uncovered for one hour until very golden brown!. Remove from oven and leave it in the pan and allow it to rest or sit but cover it in a tent of foil for 10-15 minutes as you finish preparing other food!.!.!.!.then enjoy!.!.!.really juicy and yummy!Www@FoodAQ@Com
Preheat oven to 350!.!.!.!.rinse chicken and pat dry with paper towels!.!.!.!.generously cover chicken in Lawerys Seasoning Salt!. Stick a peeled whole onion in cavity!. Place in a pan with a rack!. Bake uncovered for one hour until very golden brown!. Remove from oven and leave it in the pan and allow it to rest or sit but cover it in a tent of foil for 10-15 minutes as you finish preparing other food!.!.!.!.then enjoy!.!.!.really juicy and yummy!Www@FoodAQ@Com
Cook it around 350 degrees!. I generally rub butter all over it, then put some dry herbs on top (it will stick to the butter)!. also, I like to put in some rosemary twigs and sage in the cavity, but remove before serving!. Cook for over an hour, or until you stick a fork in it and the juices run clear!.Www@FoodAQ@Com
rosemary and garlic powder is an excellent compliment for roasted chicken at 350 degrees for at least 45 minutes!. the time varies depending on the size of the chicken, so a good rule is to watch it and when it is good and golden brown chances are it is done!. Oh, yeah, season it first! and salt and pepperWww@FoodAQ@Com
yes season it first!. use seasoned salt, garlic( powder or fresh), thyme, oregano, black pepper, cut some onions, bell peppers, and half a lemon!. season the inside and the outside!. Cook it until the juices run clear about 40 to 50 mins!.Www@FoodAQ@Com
Rub the skin down with olive oil, season with salt, pepper and garlic powder!.
Back in a 350 degree oven for 20 mintues per pound !.!.!.
YUMMY !Www@FoodAQ@Com
Back in a 350 degree oven for 20 mintues per pound !.!.!.
YUMMY !Www@FoodAQ@Com
375 degrees F
20 minutes per pound - cut into where the leg meats the breast!. The juices will run clear when done!.
season it with salt pepper and garlicWww@FoodAQ@Com
20 minutes per pound - cut into where the leg meats the breast!. The juices will run clear when done!.
season it with salt pepper and garlicWww@FoodAQ@Com