Announcement

Collapse
No announcement yet.

How to bake a chicken?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Thank you all - I just purchased a whole chicken at the store and once I got to the car I realized I had no idea how to cook it.

    Comment


    • #17
      This is my favorite

      http://freetheanimal.com/2008/12/lsd-chicken.html
      Strive for healthy today.

      Satisfaction is the death of desire.

      Comment


      • #18
        I'm Italian.
        This is how you bake a chicken.
        This is primal.
        In Italian.
        Pollo Al Forno Lento con Erba Crema
        In English
        Slow Roasted Chicken with Herb Cream Sauce

        You need:

        One fresh chicken
        3/4 cup of olive oil
        I tablespoon of the following fresh chopped herbs:
        Oregano, Rosemary, Basil, and Thyme
        6 cloves of garlic, crushed
        1 red onion
        1 lemon
        1 cup of heavy cream
        salt and pepper
        fresh parsley

        Preheat oven to 425 degrees.
        Gently warm olive oil in a pan. Add half the herbs and all the garlic to the olive oil and simmer for 15 minutes. Add the zest and juice of the lemon to the olive oil. Stuff the chicken with both halves of the lemon and the red onion, thinly sliced.
        Brush the herb, lemon, garlic and oil mixture thoroughly over the chicken. Get as much under the skin as on top of it. Salt and pepper the chicken thoroughly. Place chicken in a roasting pan and add the rest of the oil mixture to the pan. Place in 425 degree oven for 5 minutes then reduce heat to 275. Every twenty to thirty minutes, remove chicken from oven and baste heavily with oil and drippings. After two and a half hours, remove chicken from oven and drain all drippings into sauce pan. Salt and pepper the bird and Return to oven increasing heat to 425 for fifteen minutes. Add the cream and remaining herbs to the drippings, heat and stir gently.

        Remove chicken from oven. Remove onions and lemon from chicken. Discard lemon. Chicken will be falling off the bone when carved. Serve meat smothered in herb cream sauce and topped with the onions and some fresh parsley.

        Comment


        • #19
          Originally posted by Grol View Post
          I'm Italian.
          This is how you bake a chicken.
          This is primal.
          In Italian.
          Pollo Al Forno Lento con Erba Crema
          In English
          Slow Roasted Chicken with Herb Cream Sauce

          You need:

          One fresh chicken
          3/4 cup of olive oil
          I tablespoon of the following fresh chopped herbs:
          Oregano, Rosemary, Basil, and Thyme
          6 cloves of garlic, crushed
          1 red onion
          1 lemon
          1 cup of heavy cream
          salt and pepper
          fresh parsley

          Preheat oven to 425 degrees.
          Gently warm olive oil in a pan. Add half the herbs and all the garlic to the olive oil and simmer for 15 minutes. Add the zest and juice of the lemon to the olive oil. Stuff the chicken with both halves of the lemon and the red onion, thinly sliced.
          Brush the herb, lemon, garlic and oil mixture thoroughly over the chicken. Get as much under the skin as on top of it. Salt and pepper the chicken thoroughly. Place chicken in a roasting pan and add the rest of the oil mixture to the pan. Place in 425 degree oven for 5 minutes then reduce heat to 275. Every twenty to thirty minutes, remove chicken from oven and baste heavily with oil and drippings. After two and a half hours, remove chicken from oven and drain all drippings into sauce pan. Salt and pepper the bird and Return to oven increasing heat to 425 for fifteen minutes. Add the cream and remaining herbs to the drippings, heat and stir gently.

          Remove chicken from oven. Remove onions and lemon from chicken. Discard lemon. Chicken will be falling off the bone when carved. Serve meat smothered in herb cream sauce and topped with the onions and some fresh parsley.
          My mouth literally started watering as i read this @_@
          "I know what my body needs and what it can handle. There's no better way to achieve my goal than what im doing now. If my regimen leads to my death, be it in six days or six months...I will die fullfiled. The outcome is irrelavent so long as i steer towards my fate. If death is to be my prize, i welcome it with open arms."

          "A pound of meat a day keeps the doctor away"

          Comment


          • #20
            +1 for the mouth watering. I knew I shouldn't have read this post while fasting.
            I grok, therefore I am.

            Comment


            • #21
              I usually just smear it with butter and shove it in at medium high heat. Baste occasionally and take it out when it looks cooked. Stick a skewer into the meatier parts to make sure no blood runs out. If the juices are clear it's cooked.. Many years ago I used to use those roasting bags and the results were pretty reliable and they keep your oven clean.
              My website: http://www.shoppinganywhere.net/

              Comment


              • #22
                Originally posted by esloser View Post
                Nothing beats a beer can chicken either in the oven or on the grill...
                How do you make it in the oven? Would I need a special pan?

                Comment


                • #23
                  Originally posted by canadianwoman View Post
                  How do you make it in the oven? Would I need a special pan?
                  I have a roaster made by weber that I use... The below is branded Kingsford, but mine is similar to that... I place that in a larger roasting pan to catch any drippings that come off the chicken...

                  http://www.amazon.com/Kingsford-Stai...6777859&sr=8-7

                  Comment


                  • #24
                    +1 on the beer can chicken. Very good!!

                    I had a holder I got from Cabelas, but it was a pain to clean up.

                    http://tinyurl.com/2akopnc

                    I like the one posted by esloser more. It should be easy to clean.

                    That said, now I just balance it on the beer can/2 legs in the grill (tripod). If you are careful (and your grill is tall enough), it will stay up. Check it every now and then, if it falls over - just sit it back up. No harm, no fowl (get it?)...
                    Last edited by ColoradoSteve; 06-17-2010, 09:24 AM.
                    Never, never, never quit! -- Winston Churchill

                    Comment


                    • #25
                      Originally posted by esloser View Post
                      Nothing beats a beer can chicken either in the oven or on the grill...
                      +1

                      Cooks awesome every time. It's especially good with a rub of butter and cajun seasoning.
                      My Fitday Journal

                      Comment


                      • #26
                        Originally posted by esloser View Post
                        I have a roaster made by weber that I use... The below is branded Kingsford, but mine is similar to that... I place that in a larger roasting pan to catch any drippings that come off the chicken...

                        http://www.amazon.com/Kingsford-Stai...6777859&sr=8-7
                        Thanks. I've seen those in the stores but never really had a good look to see what it was.

                        Comment


                        • #27
                          Have you heard of a chicken brick? They are awesome. Soak in water for about 20 minutes, put the chicken (with butter smeared between the skin and the flesh), onion and lemon tucked in the cavity ,into the base of the brick, put lid on. Put in cold oven switch to about 170 C for around 1.5 hours, then take off the lid, whack up the oven to max for 20 minutes to crisp the skin - delicious chicken! And plenty of stock to use as gravy.

                          The chick comes out really moist each time.

                          Comment


                          • #28
                            From Mark's blog - the recipe for the aromatic whole roasted spatchcocked chicken:
                            http://www.marksdailyapple.com/aroma...illed-chicken/


                            It's possibly the best chicken I've ever had in my life. I've made it six time (iirc) in the last couple of weeks.



                            iherb referral code CIL457- $5 off first order

                            Comment


                            • #29
                              I just roasted a chicken on Sunday.

                              400 degrees
                              Chicken stuffed with halved lemons, butter smooshed under the breasts, skin covered in butter and then s+p and lemon juice
                              Start bird breast side down, put it on a rack inside of a big pan - this will collect the yummy juices with which to make sauce, and keep the bottom from getting smooshy
                              Bake for 40 minutes
                              Flip over and finish breast side up. It's done when the legs get jiggly, you reach 170 degrees on the thigh, the top looks brown enough, or I decide that after 90 minutes, I'm ready to take this thing out of the oven

                              Meanwhile, bake the insides that came in the pouch in the cavity and snack on delicious chicken liver!

                              I let my bird stand 20 minutes before I carve it up.

                              Comment


                              • #30
                                When my oven was broken, I roasted a chicken in a crockpot. Now, this is how I prepare whole chicken. The skin isn't crispy, but the meat is very tender since it's cooked slowly, and the vegetables at the bottom are cooked in pure chicken juices and fat. Also, no oven to clean:
                                http://amoderngal.com/2010/03/22/cro...arlic-chicken/

                                Comment

                                Working...
                                X