Bought a whole chicken today. How should I cook it?

[supernova]

Normally, I buy parts, normally thighs. But the whole chickens were cheap so I got a whole one.

How should I fix it?

[Hawkeye-X]

1. Throw 'em away

and order KFC.

*grins & ducks and runs away*

[supernova]

2. Ohhhhh!

:spank:

KFC is evil!

[supernova]

3. I could cover it in cornflakes

:hide:

[SPKrazy]

9. Yes! cover it with cornflakes

and pour milk and sugar on it :9

:crazy:

[Inchworm]

4. Goin with fried :)

:hi:

[davsand]

5. Put a lemon in the body cavity, rub it with garlic, and roast it.

Go low and slow on the heat and roast that bad boy off. You will end up with a chicken that is moist with a nice lemon garlic flavor. Serve it with some brown rice and veggies or some (better yet!) couscous and green beans.

Leftovers make an EXCELLENT chicken salad...


Laura

[mitchum]

10. That sounds fantastic...

I know what I'll be doing later this week.
Thanks

[supernova]

24. That does sound good!

:thumbsup:

[AwakeAtLast]

25. I second that suggestion

I also add thyme, rosemary or dill - depends on my mood!

[susanna]

53. Sage...? n/t

[susanna]

52. LOL - we think a bit alike...

See my post (#50). I didn't rub the garlic, and I added onion, but the rest? Sympatico, right down to the chicken salad comment... :-)

[davsand]

57. Oh yeah--I think that may be my all time favorite way to cook a bird.

Bar none, it is one of the easiest and one of the tastiest ways to cook a chicken. I also have been known to pick the meat off the bones then I simmer them for a couple of hours --again--low and slow. I throw in some celery and onions, maybe even a couple of carrots too, then I strain it all and have the most wonderful broth for soup. Takes some time to do, but I think it is SO worth it!

I wish I had time to really cook like that all the time--ya know?



Laura

[susanna]

58. Then we think even more alike, LOL -

I LOVE to cook; don't get the time to do it always, sadly. :-(

As for making stock, this is a true story: I remember calling my Dad (excellent cook) once after making chicken stock from a recipe I found using a roasted chicken carcass with some uncooked legs to bump it up (low and slow, as you said). I told him after I made it, I'd refrigerated it (to get the fat off) and it had turned to utter jelly. I thought I had ruined it. My question to Dad: "What did I do wrong?!" I was mortified.

He laughed (and laughed and laughed) then said, "Suz, that chicken broth is dying for some noodles or dumplings. That's what should happen - you made a very rich broth, that's all." After that, I got really crazy in the kitchen. And, no complaints (yet). :-)

Good talking to you. Now I'm just about dying for some roast chicken. You?

[Jed Dilligan]

59. Exactly my advice, but I would add:

Rub the skin with sage and thyme, and

Slip a few cloves of garlic between the skin and the meat.

If you don't have a roasting rack, start the chicken upside down and turn it over after 20 minutes.

[bigwillq]

6. Fry it!

:bounce:

[Scooter24]

7. Make it into a soup

mmmm...Chicken Soup :9

[femmocrat]

31. That would be my preference, too!

:9

[Kali]

8. It's freaking hot - toss it in a crock pot with a jar of salsa and

cook it out on the porch! Add rice and a salad or some cut up fresh cold veggies and you have dinner.

[noamnety]

13. Oh!

I did not think of using my crockpots outside. Brilliant. (you, not me)

[Kali]

21. unless you have dogs out there!

[supernova]

23. Sounds interesting, but unsafe

It's definitely hot here but I've never done this. Is it safe?

[Kali]

27. safe as anywhere else...unless you have dogs or hungry boundry-less neighbors.

[supernova]

29. I mean cooking safe

I doesn't seem that it would get quite hot enough to do this. That's all I need is to give myself a raging case of food poisoning.

I do have nosy critters about, but I could deal with that problem.

[Kali]

34. It gets the same temperature in the crockpot inside the house as out.

Not sure what you asking, I guess?

[supernova]

37. D'Oh! You know what?

When you said "crock pot" I was thinking of :



I don't have an electric crock pot. :rofl: :dunce: Sorry for the confusion.

[Kali]

39. ah...

thought maybe you were having a logic breakdown :rofl:

that might work in a solar oven or in Phx AZ this time of year, but I see why you were worried.

[Breeze54]

26. Why on the porch??

:shrug:

Crock pots don't heat up a kitchen that much! :P

[Kali]

28. I don't have air conditioning and every little bit helps.

I am amazed at the difference from just changing to a pilotless stove! In the summer you could feel those three little flames!

[Breeze54]

35. I don't have AC in my kitchen either, just upstairs

in one room but I still have never put a crockpot (electric) :scared: outside!

Be careful! ;)

[RushIsRot]

11. I'd definitely recommend using heat of some sort.

[pokerfan]

12. Stick an open can of beer up its butt and grill it

[seemunkee]

19. Hells yeah.

The only way you can get great taste out of a can of Bud

[badgerpup]

14. If ya like spicy...

Get a can of either Las Palmas Enchilada or Las Palmas Green Chili sauce.
Cut chicken into parts. Put in casserole dish. Pour can of either of these over chicken. Poke around a bit to make sure chicken gets coated with sauce. Put lid on dish, cook till done.

Had a very good Mexican restaurant recommend this brand to me once; they used it in their Chili Colorado.
Hot enough so you know you're eatin' chili, but not so hot it's painful. Perfect balance between HOT and SPICY.

[Kali]

32. you can do this one in a crock pot too

just leave the lid tipped a bit for the last hour or so, or dump some of the juice about half way and add the sauce then - crock pot retains more moisture than oven.

[MissMillie]

15. stuff it w/ a lemon (halved) and some rosemary

and bake it

[Breeze54]

16. Cover with italian dressing and roast in oven!

[slj0101]

17. Set it free.

:P

[susanna]

54. I'll add...

"if it comes back, it's yours; if it doesn't, it never was."

My chickens always come back, sitting in the fridge just waiting for me... ;-)

[Rhythm]

18. Other: Coat it in butter and garlic-herb seasoning, stuff it, and roast it!

That's what i do with ours.

Use an oven bag, keep it in the oven at 350f for about 1 1/2 hrs or so...
Meat falls off right the bones.

[trof]

20. Deep fry it.

We deep fry everthang.

[Breeze54]

22. I never fry anything except eggs and that's rare too.

:shrug:

[trof]

46. I like my eggs more or less well done.

;-)

[Breeze54]

55. " You sooo funny!! "

:rofl:

[susanna]

51. I made a deep-fried chicken recipe not so long ago...

Using 2 cups buttermilk and about 1/2 cup of cayenne pepper sauce as the marinating liquid. Couple of hours or so. Then shake off the excess, roll in seasoned flour and deep fry in an oil capable of handling it. :-)

I swear I thought it would be spicy-hot because of the amount of cayenne pepper sauce, but it wasn't AT ALL. Very tasty. I think I got the recipe from Paula Deen, but not sure...

[Writer]

30. Soak it overnight in a combination of sugar/salt water.

The next day, purchase a bottle of Bullseye BBQ sauce and fire up the grill. Roast the chicken, all the while seasoning it with the sauce, until it's the right temperature. You will never eat better BBQ chicken in your LIFE.

:thumbsup:

[YankeyMCC]

33. Beer can chicken

Rub it up with a spice mix you like, stick it atop a beer can and stick the whole thing on the grill.

[bif]

36. Greek style

Mix up some olive oil, garlic powder, oregano, fresh squeezed lemon juice, salt & pepper. Roast chicken for 1 & 1/2 hours and baste about every 10-15 minutes. Best chicken recipe ever. Even better on the grill using the indirect method.

[supernova]

38. Excellent idea!

I adore Greek food.

[guitar man]

40. just set it

....and forget it!!!



I actually have one of these machines and it works really well, the chicken just falls off the bone....:thumbsup:

[NaturalHigh]

41. With some fava beans and a nice chianti.

[AllegroRondo]

42. stuff it inside a duck, stuffed inside a turkey

and deep fry the whole thing.

mmmmmm
turducken

[Jeff In Milwaukee]

44. No Pig?

Harumpf!!

[AllegroRondo]

45. lamb, then pig, then cow.

feed the entire neighborhood!

[xchrom]

43. slather the outside and under the skin with butter

cover the top with smoked bacon -- stuff the cavity with lemon and rosemary.

roast -- baste with drippings -- remove bacon when crispy -- continue to baste until juices run clear.

don't forget to season with salt and pepper as well.

[yellowdogintexas]

47. cut it up.

then you can use the wings, back, and frame to make chicken broth,
roast, bake or smother the dark pieces, and
bone off the two breasts and make a couple of stir fry dishes with them


You can also saute the chicken breasts, then saute some nice asparagus and mushrooms, make a little white sauce with white wine, milk or cream and flour and you a gorgeous dish. Served over pasta, it is divine.

Or make a nice chicken in wine sauce, with garlic, onions, wine, mushrooms and carrots.

[snowbear]

48. I like pokerfans beer butt chicken!

Paula Dean would be proud.

[struggle4progress]

49. Wash it throughly. Drop some oil in the pressure cooker. Chop

and saute the giblets. Drop the chicken in the pressure cooker with water. Over the next day or so, bring it up to temperature and pressure cook for maybe 10 - 15 minutes, let to cool to room temperature without opening the pressure cooker. Then do that a second time. When it's back down to room temperature, strain out any bones, cartilege, skin and fat that remains unrendered; return any meat to the broth. Saute onion, celery, garlic, green pepper and add to the broth, with chopped carrot and perhaps some stewed tomato; add seasoning to taste (say, touch of ginger, red pepper, cumin, good dose of sage). Now dump in whatever leftovers you've got: that half cup of green beans; that three ozs of red wine that's oxidized but you could't bear to throw out; the two bites of fish you didn't finish; whatever. Bring the whole thing up to temperature again; turn it off; and serve the next day.

[susanna]

50. None of the above - roast it!

w/ some garlic, onion and lemon stuffed in the cavity (take out the giblets first). Rub the skin all over with a mix of olive oil (and butter, if you're into that - I am), white wine, salt and pepper; maybe some sage if you like it. Baste with same every so often until it's done (that depends on the size).

You can make a wicked good chicken salad with the leftovers. :-)

on edit: speeling is gud.

[VenusRising]

56. De-bone the chicken.

Stuff it with spinach, mushrooms, and garlic, tie it up, and bake it @ 350 for about an hour.

OMG....yummy!! :9