Good recipes for whole chicken using oven????????!


Question:

Good recipes for whole chicken using oven????????

also: Needing cooking times, ect???? Anyone!!!


Answers: SPECIAL ROAST CHICKEN AND DRESSING

1 4-5 lb chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter

Wash bird well inside and out. Wipe dry with a paper towel. Stuff with dressing. Truss and tie.
Brush with melted butter. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika. Place in oven at 325°F.

Roast, uncovered, breast side up. Keep turning and basting occasionally, until chicken is browned evenly on all sides. Baste often for a moister bird.

Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.

Dressing:

2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp pepper
1/4 tsp paprika

Boil and mash potatoes. Add bread crumbs.
Melt a pat of butter in a skillet; sauté onion and apple. Saute until onions are translucent and apple is tender. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired). Stir in herbs and seasonings.

Remove from heat and stir in egg. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry.

Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance.

Nana's Portuguese Roast Chicken and Potatoes

3 cups water
1 or 2 tablespoons good red wine vinegar
1 or 2 tablespoons paprika
1 teaspoon salt
1 tablespoon fresh ground pepper
1 medium onion chopped
1 chopped tomato
3 tablespoons fresh chopped parsley
4 Idaho potatoes
1 chorizo (Portuguese sausage)

Preheat oven to 375 degrees F.

Pour water into a roasting pan.
Add vinegar to taste.
The water should have just a hint of vinegary taste.
Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo.
Bake for 2 hours.
Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.

Note: Both recipes can be cooked simultaneously in the same oven.

ROAST CHICKEN:
1 package dry Italian salad dressing mix (unprepared)
1/4 cup oil
1/3 cup vinegar
2 tablespoons water
1/4 teaspoon Italian seasoning blend
1 whole roasting chicken (approximately 5 pounds)
Pinch paprika
Pinch Italian seasoning blend

Preheat oven to 375 degrees.

This recipe is made in a ceramic cooker.
To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating.
Mix first 5 ingredients, set aside.
Wash the chicken and pat it dry.
Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin.
Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well.
Cover and cook at 375 degrees for 2 hours.
About 1 to 1 1/2 hours into the cooking time, check the chicken.
If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking.
If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.

hope these help. enjoy. http://www.cyber-kitchen.com/recipes/foo...

sticky chicken from Mimi's recipe board. Chicken Roast.
Roast in a preheated 180C (350F) for 25 minutes per lb, add 20minutes if it is stuffed.
If cooking covered or in an oven bag reduce time to 18 minutes per lb.
For a crisper skin (open bag) increase temperature to 200C (400F) for the last 10-15 minutes.
Allow to rest in a warm place for 10-15 minutes. BAKED CHICKEN WITH ROSEMARY (the rosemary makes the entire house smell yummy)
Preheat oven to 350 degrees.
Combine 1 c. softened butter, 1/3 c. chopped fresh (or dried) rosemary, 4 t. chopped garlic, 2 t. salt, 1 t. poultry seasoning, 1/2 t. marjoram, & 1/2 t. black pepper.
Rub butter mixture inside and outside a 5- 6 lb chicken.
Place breast side up on a rack in a roasting pan.
Cover loosely with parchment paper and then some foil.
Bake 1 hr.
Remove parchment paper and foil and continue to bake for another 1 1/2 hrs, basting occasionally with the juice that collects in the roasting pan.
When a meat thermometer registers 180 degrees when stuck in the thickest part of the thigh, it is done.
Remove from oven and let chicken rest at least 15 minutes.
While chicken rests, pour drippings into a skillet and cook down until thick.
Spoon the drippings over the chicken.
So succulent and delicious!!! Only need a salad to go with this, or to stretch to serve more people, add a pasta or rice side dish and a salad. ***GArlic CHiCkEn***


just crushed 2 whole garlic,mix with1tbsp salt,olive oil and black pepper ..rub in the chicken..bake for 45-1hour..you can put quartered potatoes on the side..SIMPLE,eASy and YUmmY!



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