I am trying to expand some of my cooking skills. I normally avoid any and all meat that has a bone still in it. I bought a chicken that weighs 4.26 pounds and I want to cook it, but I really have no idea what to do with it, other than stick it in the oven with some butter and rub some spices on it. I also don't know how long to cook it. Is it the same as a turkey? Anyway, I know I could google, but this is so much more fun. I need ideas/suggestions for cooking this bird. Thanks!
make it a drunk chicken . get a beer and a stand for the chicken. they make racks that have a spot for the can and a base so it dosent fall over. i usually put an onion in the top of the chicken . rub on what ever spices and seasonings you want slap it on the grill and wa la you got your self a drunk chicken. if beer is not your thing you can also do it with any soda. coke or dr pepper are the best . happy grillin' , shane
http://allrecipes.com/Recipe/Simple-Whole-Roasted-Chicken/Detail.aspx INGREDIENTS 2 teaspoons salt 1 teaspoon white sugar 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1 (4 pound) whole chicken 5 cloves garlic, crushed DIRECTIONS In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours. Preheat oven to 500 degrees F (260 degrees C). Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.
I usually stick to the way my Grandma always cooked it - plain and simple! I put it in a baking dish with about an inch of water in the bottom, salt & pepper the bird all over, bake at 350 for about an hour (check where the leg and thigh meet for any pinkness). I will also sometimes stick a whole, peeled onion in the cavity...it just locks in the moisture.
clean the chicken good. butter the bottom of your pan (i use a glass baking dish) put chicken in legs down. rub with butter. cover with foil and poke 2 or 3 holes in the foil. bake at 350 for approx. 2 hours (you can check it earlier...my oven cooks slow)
clean thawed chicken and line a pan with tons of foil (for easy clean up) preheat oven to 325-350 spray chicken with olive oil spray or rub a tbl spoon oil on it and spray foil (lightly). sprinkle salt, pepper, garlic and onion powder (or real), rub a tad of soy sauce (optional), rosemary, paprika (a touch), parsley cook for at least 2 hours (I have cooked them for as long as 4 or more) lightly covered with foil, then take foil off for for last 30 min to hour (till golden). The meat will just fall off of the bone. Just made one the other night and it was gooo oooo ooo ooood.
If this is a whole chicken this is how I bake mine, Jennifer, and they are always SO GOOD. Wash it good, inside and out. (Be sure to take the gross stuff that is stuffed inside the cavity out!) Generously cover it with garlic salt and pepper. Place it breast side up in a large baking pan. Bake, uncovered, at 350 degrees (center rack) for about 20 minutes per pound. The skin will get brown and crispy, which my DH loves (I don't do skin) and the chicken stays moist and DELICIOUS! :-D
Ingredients Chicken Dry (or if you have to wet) BBQ Rub/sauce Wet hickory wood chips charcole Enough said!;-)
get some ganja and grind it real finely and put it in the chicken and rub it on the outside of the chicken. Then instead of merely a drunk chicken you'll have a liberal democrat socialist hippie chicken. umm umm umm....
If you have all day, you can cook it in your crock pot. Basically, use the same spices as others mentioned, put a little water in the bottom and let it cook all day, or cover with BBQ sauce, delicious!!!
just KIDDING! When I found this recipe I thought it was perfect for people, like me, who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try. BAKED STUFFED CHICKEN 6-7 lb. chicken 1 cup melted butter 1 cup stuffing 1 cup uncooked popcorn salt/pepper to taste Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for popping sounds. When the chicken's butt blows the oven door open and the chicken flies across the room, it's done. :lol:
GOC, you're hillarious. I was truly reading the ingridients going, "popcorn? really?" LMAO Okay everyone, thanks for the suggestions. I have an appt today at 1:30, but when I get home, I'll get to cooking and see what happens!
I know, I was thinking, but you would have to pick all the kernels out of the stuffing?!!! lolol rofl Silly! :lol: :lol: :lol:
I too do the "Just Like Garndmomma did: Chicken But I get to use her POT! It's a dutch oven with a lid. Same as everyone: wash wash wash the bird. Use the spices you like, Garlic for us, plus a pinch of salt. I usually cut up one large onion & toss it in beside the bird. 1-2 cups of water or chicken broth * If I have any on hand* PLUS 1/4 cup of Vingar!!! Secret Ingredent!! The Vingar makes the meat more tender & it falls off the bone better. It acts as a release agent. Cook covered, breast up 1-2 hrs checking to see if done with meat therometer. DS, DH & DDog love the yummmy chicken cooking odors!!! Mmmmmmmmm!
be careful if you stuff the bird... not supposed to stuff "hot" stuffing in a cool bird. Make sure stuffing is room temp or cold. Something about creates an environment for bacteria (or something like that). I just always remember that when I do turkeys.. i dont usually stuff chickens... but still poultry.. so I thought I'd mention it... something that got passed down from mom...
Yup Ready, I cook mine the same way - love the garlic on it! I also salt the inside of the bird...I don't know why, but my mother and grandmother always did it regardless of whether they were going to stuff the bird...they said it made the meat stay moister. BTW if you are going to cook in this manner - don't go poking holes in the skin of the bird before or during roasting - it will dry it out!!!
The most common problem is over cooking and having dry meat. Get a digital meat thermometer. You leave the probe in while its cooking and a metal wire runs out of the oven or grill and plugs into the thermometer. Perfect juicy chicken every time. The more wood smoke during cooking, the better.
5 words... Set it and forget it! We have two of these and food from them is outstanding. I rarely grill out, anymore. Rarely use the oven. Use our showtime as much as we do the microwave. If you've ever tasted chicken from the Showtime, you'll understand. If you've not tasted it, I can't describe it. Good Cooking!
