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Favorite recipe for roasting a chicken?

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  • Favorite recipe for roasting a chicken?

    I have a nice whole free range chicken in the fridge. I typically just slather some butter and seasoning on it, stick it in the oven and call it a day. Anyone have a better way they feel like sharing?

  • #2
    Stuff a whole lemon up it's butt; add some fresh garlic in there too, fresh herbs. Sage, rosemary and thyme are really nice.

    Make sure you roll the lemon beforehand, and pierce it numerous times with a fork.
    A Post-Primal PrimalPat

    Do not allow yourself to become wrapped up in a food 'lifestyle'. That is ego, and you are not that.

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    • #3
      yeah do the lemon cut it in half, I also put onions inside then just do a bit of salt and pepper...rub it with some EVO and put some water in the pan. Organic chicken is so much tastier so you really don't need much seasoning..

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      • #4
        Garlicked Garlic chicken
        4 heads (not cloves, heads) garlic, peeled and smashed
        1 head garlic, minced
        2 cups olive oil
        basil, parsley, oregano, bay, and black pepper to taste

        Loosen the skin from the chicken but do not remove. mix together 1 c olive oil, spices, and minced garlic. Rub all over the chicken, under the skin. Toss the smashed cloves in the rest of the olive oil and more of the spices, stuf that up it's rear end. Roast.
        Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
        My Latest Journal

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        • #5
          Mexican mole (pronounced MO-lay) sauce slathered all over inside and out. Mole, for those who don't almost live in Mexico, is this wonderful Aztec creation blending hot peppers and chocolate.

          http://www.amazon.com/s/?ie=UTF8&key...l_3e9h8kpssw_e
          Last edited by Paleobird; 06-26-2012, 04:48 PM. Reason: add link

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          • #6
            put a medium onion cut into two halves in the cavity.

            sprinkle with paprika or what ever.

            wrap in bacon as you see fit.

            place breast side down in a cast iron skillet.

            toss 5 or more peeled cloves of garlic over top.

            roast in oven.

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            • #7
              My Favorite Simple Roast Chicken Recipe at Epicurious.com

              Most of the time I don't even bother with the mustard & butter sauce... just fast high dry roasting makes it wonderfully moist.
              SW: 243
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              Goal: Health

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              • #8
                Not roasting, but I like to chop an onion, put that at the bottom of a crock pot and then put the chicken on top of that. 5 hours later the chicken has made it's own liquid, the meat falls off the bone you put the bones back in the pot cover with water and in the morning you have chicken stock too.

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                • #9
                  I use one of these

                  Demon Cook: CHICKEN IN A BRICK

                  and the chicken comes out succulent and delicious. I shove half an onion up the cavity in the bird, about 6 bay leaves, a lemon, halved and smear the bird in butter (if you can be bothered to ease the skin away from the breast and smear the butter underneath, it is better still) Put a few bay leaves around / under the bird, put lid on brick and put into cold over. Turn to 180 C, and let it cook for 2 hours. If you want crisp skin, then remove the lid after 1.5 hours and put the brick back in the oven.

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                  • #10
                    i like to dry-brine it in salt for half an hour, rinse off the excess and pat it really dry, then cover it in butter and fast-roast it (hot oven for about 45-55 minutes on a grill tray with a pan underneath to catch the fat. gets nice crispy skin. some smoked paprika or garlic won't go wrong with this.

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                    • #11
                      My Favorite Simple Roast Chicken Recipe at Epicurious.com

                      Most of the time I don't even bother with the mustard & butter sauce... just fast high dry roasting makes it wonderfully moist.
                      +1

                      This recipe is a testimony to simple being the absolute best. I used to stuff lemon or orange into the cavity, but it is much better without!

                      I never make sauce either, the chicken turns out absolutely stunning, my family just rips it apart, including my 5.5 yo daughter. And the skin is sinful.
                      My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                      When I let go of what I am, I become what I might be.

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                      • #12
                        This is my favourite way to BBQ -- it would work in a really hot oven, too (just put a tray underneath to catch drips). I always baste the skin in olive oil and sprinkle liberally with pepper and kosher salt. So good. Great, now I'm craving roast chicken.

                        Michael Smith' s Beer Can Chicken

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                        • #13
                          So I ended up using the dry roast method because I had to get it in the oven. I patted it dry,luckily it was air chilled so not wet at all. Then I reigned down on it with salt. Roasted it at 375 for about 75 minutes. Bam. Best chicken ever.

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                          • #14
                            I love to roast vegetables at the same time the chicken is roasting seasoned with salt and pepper. The roast in the chicken fat and taste amazing.

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                            • #15
                              Combine some softened butter with a clove of crushed garlic and a handful of chopped fresh french tarragon. Push most of the butter under the skin of the chicken right over the breast area. Rub any extra over the outside then roast. Yum!

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