Our Recipes
Chicken/Fish | ~~April KS
I
do it in the crock pot. I put butter on it, and lemon juice and cook it
on high for 5+ hours...or low for 10+ hours. Then I open it and check
it to see if it's done.
******************************
~~ Deena NY
I
roast it in my 8qt. roaster or just in pan in the oven. I sprinkle with
pepper, Lawry's ,and rosemary. Sometimes instead I will squeeze a lemon
or 2 over it. Also if you do lemon you can cut some lemons in half and
stuff the cavity with them. I do 2 for our family then tear up the rest
for soup.
We do not like dark meat so all that and the left over white from the 2nd chicken get frozen for soup.
******************************
~~ Kathy NE
Different ways to cook a whole chicken
--Roast
it! Sprinkle inside and out with seasonings of your choice. Brush with
melted butter (add lemon juice if you're doing lemon chicken) and cook
on a broiler pan so the bird isn't sitting in the fat that drips off.
In my convection oven I'd bake at 350 for 1 1-1/4 hours.
--You could also stuff it like a turkey and cook likewise.
--Or
you can boil it whole (in water with an onion or two, few cloves of
garlic....whatever else you have on hand to make it more flavorful) and
debone it using the meat for casseroles, enchiladas, tacos, chicken
salad, etc. If you let the meat cool in the water you boiled it in it
will have more flavor (but I usually don't have time to do that ). Then
you can freeze the remaining broth for when you need some.
******************************
~~ Whitney IN
I
put it in a roaster pan, rub it with olive oil, sprinkle with seasoned
salt, cover, and bake at 350 for about 1 or 1.5 hours (until it's done
according to the meat thermometer).
******************************
~~ Kim
Garlic
Cinnamon Chicken: Clean the chicken and remove the "gross stuff on the
inside" as my children would say. Peel a garlic bulb as much as
possible (without the cloves falling off the bulb) and cut the edges on
both ends to expose the garlic. Rub the garlic around the chicken and
place it inside the cavity. Sprinkle the chicken with cinnamon, plus a
little salt to taste. Roast according to timetable for weight of
chicken. I usually roast them breast-side down in my Pampered Chef
stoneware, uncovered, basting occasionally with the juices. Enjoy!
(Really good with sweet potatoes or squash).
******************************
~~Janet GA
Sticky Chicken
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
5 pounds chicken, whole
1 cup onion chopped
In
a small bowl, combine all spices. Remove giblets from the chicken,
clean the cavity well and pat dry with paper towels. Rub the spice
mixture into the chicken, under the skin, on the skin, and inside the
cavity. Place the chicken in a large Ziploc bag and refrigerate over
night. Next morning, stuff the cavity with the onions and place in a
shallow baking pan. Roast, uncovered, at 250 for 5 hours, basting
occassionally with the juices. Let the chicken rest for 10 minutes
before carving.
|