Whats a good way to marinate a whole chicken..?!
Whats a good way to marinate a whole chicken..?
i need to make a whole chicken for tomorrow my husband is having some friends over for a boxing fight...
Answers: I actually think your supposed to inject the chicken ,if you can . if not try finding a container with a lid or a plastic sealable bag big enough and dump italian dressing over it . you cant go wrong with that! Kitten whiskers and mayonase! If you are asking about how to have it all immersed in a marinade at the same time I suggest using a Ziploc type of bag. Get as much air out as possible and turn it frequently.
Hope that helps. Combine:The chicken - Vinegar, honey, dill (fresh if possible), parsley (fresh if possible), red wine (if not possible cranberry juice also works), garlic, butter or oil, and 2 to 4 ingredients of your choice. - in a seal-able container or bag. I did not put measurements because you should customize this base to your standards and tastes. This is merely a nice base to accent 2 to 4 exotic ingredients you may choose. When I marinate anything, I like to put it in a plastic bag, and be able to squeeze out all the air, Marinating a chicken in buttermilk is a good way, I can't think of anymore marinades off the top of my head, go to foodnetwork.com Sometimes I just clean the chicken, and lightly cover it with Mrs. Dash seasoning, inside and out, put it in the frig. for a couple of hours, that tastes good. Here are 2 of my favorite marinades. They can be used on all kinds of meats.
Asian style marinade:
1 C. soy sauce (low sodium)
3-4 cloves of chopped garlic
1 tsp. granulated sugar (yes, sugar I promise it's good)
2 green onions cut into 2 inch pcs.
1/2 tsp. toasted sesame seed oil
When marinating a whole chicken make sure you don't over marinate it or it can be too salty. 1-2 hrs. should be sufficient.
*This marinade is great on chicken wings as well. Drain the marinade after 1 -2 hrs. Blot them on papertowels and then a real crowd pleaser is to deep fry the chicken wings instead of baking them. You always have to make at least 2 dozen minimally as they disappear quickly!
Greek style marinade:
1 C. extra virgin olive oil
1/2 C. fresh squeezed lemon juice
1 tsp. sea salt
1/2 tsp. fresh cracked pepper
1 lemon cut into thin slices
3-4 cloves of crushed garlic
1 sprig of fresh rosemary (leave on the sprig and remove before cooking as the leaves are not appealing to eat whole). The use of olive oil really seals in the juices of the chicken.
This marinade is great when used with various lamb products: leg of lamb, chops or kabobs/skewers. Cider-Braised Chicken with Pearl Onions and Apples
Servings: Makes 8 servings.
Ingredients:
For marinade:
1/2 cup extra-virgin olive oil
5 tablespoons fresh ginger, peeled and roughly chopped
3 tablespoons fresh tarragon leaves, whole
1/2 cup freshly squeezed orange juice (from 1 1/2 oranges)
3 tablespoons finely grated orange zest (from 1 1/2 oranges)
Large pinch kosher salt
1/4 teaspoon freshly ground black pepper
3 (3-pound) chicken, each rinsed inside and out, patted dry, cut into 6 pieces
To braise:
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 large yellow onions, halved and thinly sliced (about 6 cups)
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon table salt
Pinch sugar
2 to 3 cups low-sodium chicken broth, plus additional, if necessary
2 cups apple cider
1 cup dry white wine
3 Granny Smith apples, peeled, cored, and diced
For caramelized onions and apples:
10 ounces pearl onions, root ends trimmed
1 tablespoon extra-virgin olive oil
1 Granny Smith apple, peeled, cored, and cut into 1-inch cubes
2 teaspoons sugar
Pinch kosher salt
Pinch freshly ground black pepper
3 tablespoons apple cider
To serve:
Fresh tarragon leaves, chopped
Preparation:
Make marinade:
In blender, combine olive oil, ginger, tarragon, orange juice, zest, salt, and pepper and purée until smooth. In large bowl, combine marinade and chicken and toss to coat. Cover and refrigerate overnight or up to 48 hours.
Braise chicken:
In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking. Remove chicken pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear chicken pieces until well browned, about 5 minutes per side. Transfer to paper towel-lined platter to drain.
Preheat oven to 325°F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat. Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.
Return chicken to pot. Add chicken broth, cider, and wine. (Liquid should cover half of chicken pieces. Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer. Add apples, cover, and transfer pot to oven. Braise, turning chicken pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour.
Using tongs or slotted spoon, transfer chicken to platter and cover with foil to keep warm. Set pot over high heat and bring pan juices to boil. Boil, uncovered, until sauce is well reduced and thickened, about 25 minutes. Taste and add additional salt and pepper, if necessary.
While juices are reducing, prepare caramelized onions and apples:
Bring medium pot of water to boil. Add pearl onions and boil, uncovered, 1 minute. Drain and run under cold water until cool enough to handle; slip off skins.
In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more.
Serve:
Spoon some of sauce over chicken and garnish with onions, apples, and chopped tarragon. Serve additional sauce alongside.
Note: If there are any leftovers, remove the meat from the bones and toss it with a hearty pasta and a spoonful or two of the sauce. Shower the dish with a generous grating of Parmesan cheese.
Note: ***
This recipe can be used with a whole chicken as well just put chicken in a large bag when marinating and make the recipe the same as directed.
hope this helps. enjoy. slice the chicken in half and drown it in dale's steak seasoning. LEMON LEMON LEMON..when lemon is baked it makes everything sweet and pungent..so use lemon, herbs, and salt and pepper..taht's all you'll nedd..massage the chicken marinate overnight..foregt all this other recipe stuff..simple and not compromising flavor, trust me. This is the best chicken I have made!
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onions, chopped
In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight.
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken.
No liquid is needed, the chicken will make it's own juices.
Cook on low 4-8 hours.
Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).