How do I cook a chicken? Starting from the chicken being alive.?

Answer 1

Start outside the house. You need one live chicken and a 5-gallon pail of boiling water. Wring the chicken's neck, then stand back for a minute or so while it flops and flips around (involuntary muscle stuff). Hang the chicken upside-down by its feet and cut off its head so the blood can run out. When the chicken has bled out thoroughly, dip it into the boiling water for 30 seconds or so, then lift it out and remove all of the feathers. If the feathers are still tight, you can dip it in again to loosen them.

Now comes the fun part! hold the chicken up by its neck, and cut a moon-shaped slit between the breast bone and the tail (several inches long). Reach into the slit and draw out the intestines and internal organs. Cut the rectum loose from the back of the carcass, and the entrails will fall loose. If you wish to pick out the liver, heart, etc., do that now.

Now, take the chicken inside. Put it in the sink and run warm water over it, using a scrub brush to wash off the yellowish oil on the skin (my grandmother actually used to use bath soap!). Rinse the body cavity out very thoroughly. Now rinse the entire thing with cold water until no body heat remains.

Using a meat cleaver, cut the neck off next to the torso. Cut the feet off at the knee joint.

Place the entire chicken in a roasting pan, breast-side up. Sprinkle the breast with salt, pepper, and poultry seasoning. Cut up a carrot, an onion, and a rib of celery, and put these items in the pan. If you saved the organ meats, you can also put those in the roaster. Add about a cup of water to the pan. Cover the roasting pan, either with a lid or with aluminum foil. Bake in a 350 degree oven for about an hour, then stick a thigh with a fork to make sure it's tender. Voila! You have roast chicken!

If you want gravy, strain all of the juices out of the roaster into a saucepan. Mix some cornstarch with cold water. Bring the juices to a slow boil, then add the cornstarch mixture gradually, stirring well until thickened. Voila! You have gravy!

Answer 2

I have seen it done. You have to have a big bucket. First cut the throat of the chicken and then throw it into the bucket and cover it up. Wait until it stop flocking, take it out and throw it into a pot of boiling water for about 3-5 minutes. Bring it out of the water and remove all the feathers by hand. Cut open the lower stomach of the chicken to extract the internal organs. Wash the chicken. Now you are ready to make your dish by following any recipes.

Answer 3

Start but cutting off the head, letting it hang so that all the blood drains from its body. Then you want to go ahead and pluck off the feather's, if I'm not mistaking it would go faster if you dip the bird in boiling water and then pluck of the feathers. Next you'd want to cut it open and gut it out. Later just cut the bird into the pieces you'd want to cook and then wa la. Cut it to where you could fry them in a hot skillet. Up to you or even put in the oven bake it along side with some vegtables.

Answer 4

you sure you want to do that.?? you have to wring the chicken's neck then dip it in boiling water to make the feathers turn loose (which smells awful by the way), then you have to gut it and cut the feet off. I'd buy one from the store if i were you.

Answer 5

first you have to kill the chicken. the easiest way would probably to snap it's neck in half, that sounds kind of icky, but it's instant. then you have to pluck off all the feathers. depending on how you want to cook it, like bbq, or roast it, idk, you just cut the head off, it's not already off, and make sure the feet are off to. and cook it. use oil, and seasoning.

Answer 6

Chop it's head off, pluck it, gut it, singe the tiny hairs off (yes chickens have hair), wash it, skin it if you want and then proceed to fry, boil, bake, roast, broil, or BBQ it as you please.

Answer 7

Check out www.recipezaar.com

Answer 8

How about, buy dead chicken from da storw, and then we can talk.