Need Whole Chicken Recipes

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Need Whole Chicken Recipes
« on: December 19, 2006, 04:35:16 PM » by Shyvus

I am looking for new ways to prepare whole chicken-the ones that are usually 69 cents/pound and about 4 or 5 pounds. Please share a recipe!

Here's mine:
rub whole chicken with olive oil, sprinkle with herbs and garlic
stuff inside with onion and celery
Bake Grin

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Re: Need Whole Chicken Recipes
« Reply #1 on: December 19, 2006, 05:28:43 PM » by Dairae

I spray with olive oil and generally just salt and pepper. The two things I like to toss in the cavity are a head of garlic cut in half or a lemon cut in half

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Re: Need Whole Chicken Recipes
« Reply #2 on: December 19, 2006, 05:32:13 PM » by leslieincali

Here's my new baked chicken recipe. Do the same to the outside as you. I also sprinkle cavity liberally with sea salt and stuff with one or moreuncut lemons. I tie the legs together. I bake it for about 20 to 30 minutes at high heat to crisp up the skin and then turn it back to about 325 and slow cook until done. (time always varies)

I also make stock quite a bit.

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Re: Need Whole Chicken Recipes
« Reply #3 on: December 19, 2006, 05:33:40 PM » by leslieincali

we were posting at the same time. My bold uncut lemons was not meant to be a correction on your cut lemons! Grin

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Re: Need Whole Chicken Recipes
« Reply #4 on: December 19, 2006, 05:37:01 PM » by mommyoftwins

We have started getting whole chickens from a local family, so we get several at a time. Each week, I thaw out one or two & cut the breasts & tenderloins out for one meal, baked or grilled. Then, I boil the rest of the bird and pick out the remaining meat to use for one or two other meals. I also save the broth for soups. I get so many different uses out of it this way that I hardly ever roast the whole chicken for one meal.

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Re: Need Whole Chicken Recipes
« Reply #5 on: December 19, 2006, 06:01:55 PM » by SC

Here's a link to a cranberry chicken recipe by heatheronthehill I tried at Thanksgiving. It got rave reviews! http://www.welltellme.com/discuss/index.php/topic,3004.msg34512.html#msg34512

Another family favorite is roast chicken and potatoes. If you have a whole chicken, use a sharp knife to cut the carcass open at the back. Pull the bird open at the cut so that it lays sort of flat on the pan with the open side down. The breast bone will be a little smashed or broken so that the bird is one layer. If you don't have the whole chicken, pieces will do as well.

For roasting, line the bottom of a broiler pan with foil and lightly oil. Slice up some scrubbed potatoes and place them in the bottom of the broiler pan on top of the foil. Season the potatoes with salt (maybe a little dill weed). Place the top of the broiler pan over the potatoes. Oil the broiler pan. Place the chicken on the oiled broiler pan, breast up.

Mix some butter with sea salt, pepper, rosemary, thyme -- or just salt & pepper. Once it is well blended, use your fingers to work the resulting paste under the skin of the chicken. For hard to reach areas, push the blended butter to the ends of the legs by massaging it from the top.

Cover with foil and cook on 350 for around an hour and 1/2 (depending on the amount of chicken and the size of the pieces). Take the foil off for the last 1/2 hour or so to allow the chicken to brown. It is done when the juices run clear and/or the probe thermometer reads 180 degrees.

Your chicken should have a dark golden brown color. You may have to pat the potatoes to get rid of some of the oil, but they are VERY good. The juices from the chicken run into the bottom of the pan and flavors the potatoes. A one-pan, filling meal.

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Re: Need Whole Chicken Recipes
« Reply #6 on: December 19, 2006, 06:17:37 PM » by Whiterock

Would you also like recipes that involve cutting the chicken up? I have a lot of those.

My roast chicken recipe is simple. Mix a bunch of herbs into at least one stick of softened butter and stuff it under the skin, trying not to rip the skin. Rub outside of skin with butter (your hands will be plenty buttery from stuffing it under the skin), sprinkle with salt and pepper, and roast in oven till skin is crisp and juices run clear. Take out and let rest for about 10 min before cutting (very important!!!).

I looked in my recipe files and found these (sorry I can't give credit to original authors)...

Quote

Garlic & Herb baked chicken with potatoes
I love red potatoes!! I use them in a recipe of baked chicken. It's really simple to prepare and is really yummy. I use a whole chicken and wash and place in baking dish. Then I wash and slice the potatoes with skin on and put around the chicken. Next, I add a little water and a packet of Lipton Soup Garlic and Herb seasoning sprinkled all over the chicken and potatoes. Then 1 stick of butter cut up and put all over. Cover with foil and cook at 350 for about 1 and 1/2 hours. It's so good. You can throw in carrots too with the potatoes if you want to cook. Hope you like it!

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Crockpot Chicken and Vegetables
2 carrots, diced
1 onion, diced
2 celery stalks with leaves, diced
1 chicken ,whole
2 tsp salt
pepper
1/4 tsp basil
1/4 tsp sage
1/2 tsp thyme
1 cup chicken stock

Place carrots, onions and celery in crockpot. Add chicken and sprinkle with salt, pepper, basil, sage, and thyme. Then pour stock around chicken. Cover and cook on low 7-8 hours.

Quote

ROAST STICKY CHICKEN: 1 large roasting chicken, 1 sliced onion, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 tablespoon white pepper, 1 tablespoon thyme, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 2 teaspoons paprika, 4 teaspoon salt In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with the onion, and place in a shallow baking pan. Roast, uncovered, at 250F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. (It may take awhile to have pan juices) The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. Allow chicken to rest about 10 minutes before carving.
NOTES : This recipe is a great way to roast a large chicken for planned leftovers, and it is very easy to make. This freezes well.

Quote

Place in crockpot:
one stalk of celery, chopped
one carrot, peeled and chopped
about 1/2 onion, chopped
1 tbsp parsley

On top of vegetables place one whole chicken with neck/liver removed. Pour 1/2 to 1 cup chicken broth (I use bouillon) over chicken. Cover and cook on low for 8-10 hours. When it's done you need to strain the broth, discard the veggies, and take all the meat off the bones (you must remeve the meat before refrigerating for food safety reasons). For removing the meat use some rubber gloves and do it when the meat is as hot as you can stand it--it comes off easily this way. You end up with several cups of meat and 3-4 cups double-strength chicken broth. You can either use everything for soup, a favorite recipe, or freeze for later. It works great to have the chicken cook overnight, then just deal with the chicken in the morning.

« Last Edit: December 19, 2006, 06:21:20 PM by Whiterock »
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Re: Need Whole Chicken Recipes
« Reply #7 on: December 19, 2006, 07:29:32 PM » by Dairae

Quote from: leslieincallie on December 19, 2006, 05:33:40 PM

we were posting at the same time. My bold uncut lemons was not meant to be a correction on your cut lemons! Grin

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Re: Need Whole Chicken Recipes
« Reply #8 on: December 19, 2006, 10:04:05 PM » by JuliaofSunnyside

Sometimes I just boil them in salted water, and then it is easy to pull the meat off and make it into enchiladas, pot pies, casseroles, put it on a big salad, BBQ sandwiches, burritos, anything you can throw shredded chicken into!

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Re: Need Whole Chicken Recipes
« Reply #9 on: July 30, 2008, 10:11:20 AM » by its_me518

Thanks for all the delicious recipes!! Can you help me out? I bought a whole chicken yesterday (it was cheaper Wink

) and I bought a jar of teriyaki sauce to cook it in. But I'm not sure how to go about it. Should I just pour the teriyaki all over it & bake it? I'm looking for a creative delicious way to do this. Any ideas? Should I use the oven, or the crock pot? And what temp and time should I use!! I want to make it for dinner, so looking for ideas asap!! Thanks so much! Grin

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Re: Need Whole Chicken Recipes
« Reply #10 on: July 30, 2008, 10:33:13 AM » by Mrs. Dugger

Quote from: its_me518 on July 30, 2008, 10:11:20 AM

Thanks for all the delicious recipes!! Can you help me out? I bought a whole chicken yesterday (it was cheaper Wink

I would definitely use the crock pot. It comes out more moist. I would just dump the sauce over the top and let it go. I do it all the time with BBQ sauce. If it is defrosted, you can do it on low for a few hours. It's hard to say exactly how long since crock pots are all different. Just cook it until the legs wiggle well and when you cut into the middle of the breast, the juices run clear. When it's done, take it out of the pot and cool it, take the chicken off the bone, and add some of the cooking sauces back onto it. That's what I would do, anyway. I like to keep things really simple....

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Re: Need Whole Chicken Recipes
« Reply #11 on: July 30, 2008, 10:42:29 AM » by hi_itsgwen

I tried a recipe this week with a whole chicken and it was awesome! I am going to play around with some different seasoning methods...like adding lemon and garlic, teriyaki sauce or bbq sauce and spices later.

This recipe makes a very tender bird with some browning on the skin as well. It will fall apart as you take it out of the pan, but it isn't mushy. We all loved it!

http://www.tammysrecipes.com/oven_roasted_chicken

This is an awesome recipe site. I find something yummy every time I visit

Oh...I forgot to add:
When I make Teriyaki or BBQ, I add half the bottle over the ckn while cooking, and then use the reserved sauce over the top or as a warm pour on at the table. The sauce you cook in will get very liquidy, and we like our BBQ and teriyaki with some stickyiness.

« Last Edit: July 30, 2008, 10:44:37 AM by hi_itsgwen »
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Re: Need Whole Chicken Recipes
« Reply #12 on: July 30, 2008, 02:10:46 PM » by tynnille

CHicken w/ Rice and lentils
-- this is one of my family's favorite meals. So very delicious

1 Whole Chicken
2 C. Brown Rice
1 C. Lentils
2 T. Curry
1 T. Rosemary
1-2 t. salt
4-5 Garlic cloves, crushed
4 T. Butter
3 1/2 - 4 C. broth or water

Place chicken in deep pan that has a lid. Pour rice and lentils around chicken. Pour enough chicken broth or water that you would normally use to cook the rice and lentils. Then top with spices,garlic, and dot with butter.
Cook at 350 degrees for about 1 1/2 hours. Covered.
Have extra curry for the table and check during cooking to make sure the rice has enough moisture.
Finding the right amount of broth/water is imprtant. When the rice and lentils are nice and creamy it makes the best meal.
Children love this meal and it isn't spicy hot, just spicy good.
Great served with Green beans.

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Re: Need Whole Chicken Recipes
« Reply #13 on: February 23, 2009, 10:40:49 AM » by Rikki

I just bought a few whole chickens cut into pieces - any recipes ??
also, does anyone know about how many people a 4-5 lb whole chicken would feed? Or if it is cut up how many meals that would make? We are a family of 4, my kiddos are 3 and 6.
thanks in advance!

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Re: Need Whole Chicken Recipes
« Reply #14 on: February 23, 2009, 11:38:38 AM » by brightspot

I use a 4-5 lb chicken for our family of 8. Childrens ages are 18, 16, 13, 10, 5, 1.

I put it in my slow cooker on low, sprinkle with season salt, minced garlic, & minced onions. Add 4 cups water. Cover and cook on low overnight. In the morning, I add 3-4 pounds carrots. It will be ready for lunch. I make the broth into gravy and serve with rice or potatoes and peas. The leftovers make a chicken pot pie by adding frozen vegetables and a bread topping. We do this often for Sunday Dinner.

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Re: Need Whole Chicken Recipes
« Reply #15 on: February 23, 2009, 12:06:14 PM » by Gigi

My family LOVES this recipe from SC. We do this all the time with whole birds and the whole cut-up birds. I use a whole (huge!) onion, a full stick of butter, fresh parsley, dried thyme, rosemary & sage. Lots of salt and pepper. Spread the extra mix on the top after you've stuffed it under the skin and you get all these little burnt bits of onion - mmmmmm.

http://www.welltellme.com/discuss/index.php/topic,8468.msg87368.html#msg87368

I guess it's pretty much the same as WR outlined, below. WR and SC are good cooks, so I just do whatever they say . . .

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Re: Need Whole Chicken Recipes
« Reply #16 on: February 23, 2009, 12:51:22 PM » by AndysJess

I put a whole chicken in a large stockpot, cover with water and boil til the meat is falling off the bones. I use the broth to make the best gumbo you've ever tasted...or so my sweet hubby tells me, so it must be true!!! I use about half the chicken in the gumbo, along with sausage, shrimp, onions, celery, okra, stewed tomatoes and roux (lots of it...my dh likes his dark and thick). I season with cajun seasoning to taste.

The rest of chicken I use for chicken tacos, chicken enchiladas, etc.

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Re: Need Whole Chicken Recipes
« Reply #17 on: February 23, 2009, 02:38:01 PM » by petrimama

A whole chicken is also very easy to cut down the middle into two halves, which means it can be cooked in any recipe that calls for chicken on the bone. Then, once it is cooked the eaters can choose which piece they want and simply cut it off the rest. I find it easier to do it this way that piecing a raw chicken, but sometimes I just don't want to cook it whole, or I need to cut down the cooking time. ~L

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Re: Need Whole Chicken Recipes
« Reply #18 on: February 23, 2009, 02:42:11 PM » by petrimama

A friend of mine mixes cream cheese with butter, pulls back the skin & rubs it all over. Then he coarse grinds sea salt, black pepper, lemon zest and whatever herbs sound good before replacing the skin and roasting it. (I think she also stuffs it with celery & onion or something.) It makes a super moist, flavorful bird even if the unhealthy skin isn't eaten. ~L

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Re: Need Whole Chicken Recipes
« Reply #19 on: February 23, 2009, 06:56:28 PM » by ArmyWife

This is a recipe I like from CuisineatHome ( you can go on their website and get a free trial issue -- no ads in it, just recipes, menus for a complete meal, and tips -- a very nice magazine)
The more detailed recipe is on their website I'm sure, but basically do this:
Wash and pat dry the chicken, squeeze lemon juice all over and put lemon halves into cavity, then salt all over with course sea salt, inside and out. Bake in a shallow pan, uncovered, at 450 for about 1 hr 15 min. (give or take depending on size), or till 180. The fat will spatter and cause your oven to smoke, so be forewarned. But the result is a delicious, dark golden brown super crusty skin and juicy meat (at least that's the desired result Grin

) The recipe online actually calls to salt the bird, refrigerate several hours or overnight, then rinse, lemon juice and then very lightly salt again before baking. The meat itself probably has more flavor this way, I just usually don't think about starting it far enough in advance.

A second idea, and what I've been doing lately, is to bake a chicken in my 5 qt s/s pot, with the lid on (they're oven safe to 350 I think) while I'm baking something else, like a roast. I just season the chicken with salt and pepper, that's it. When it's done (75 - 90 min. maybe?) I let it cool enough to handle, take off the majority of the meat to use for something else, leaving the bones and juices and skin in the pot, then when it's cooled some more I just put the lid on and put the whole pot in the fridge. The next day I add a couple qts of water, celery, onion, maybe a carrot, and simmer 3 or 4 hours. I've found this makes a flavorful broth, and b/c the chicken isn't raw, there is no brown foam to keep skimming off, and no need to worry about overboiling the meat itself. If you want to pick over the bones again you could, or just strain and toss everything when the broth is done if you did a good job deboning after baking. And when you bake a chicken alongside another meal that's in the oven, you end up having all of the meat from the chicken to use in other recipes, like chicken and dumplings Grin

my dh's favorite (the thin rolled out kind of dumplings, not biscuit style). Or chicken pot pie, or casseroles, soups, etc.

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