Simple preparation for a two-pound young chicken?

Question

I have a small chicken that a co-worker gave me and it's been sitting in my freezer for two weeks. I don't have the money to go out and buy special ingredients for a little thing like this and an old condition prevents me from being able to digest the tough matter of fruits and vegetables that I might otherwise have prepared it with. What can I do with it?

mistress_piper, thank you for paying attention to the details.

Answer 1

One chicken, weighing one-and-a-half kg (3 lbs)
20 cups water
30 grammes (one oz) fresh young ginger, peeled (optional)
2 cloves garlic, peeled
One plant spring onion, washed
Half tsp salt
2 Tbs vegetable oil
Instructions to Cook
Wash chicken and remove knobs of fat on either side of the buttocks. Smash the ginger and garlic and tie the spring onions into a knot.
Stuff the chicken with salt, garlic, ginger and spring onions.
Boil 20 cups of water in a large pot. Add chicken, breast side down, submerging completely.
Boil water, turn the heat down to very low and simmer for 30 to 40 minutes, uncovering once to turn chicken over.
Remove chicken and drain liquid from the body cavity. Retain liquid for later use.
Wash under tap water for 2 minutes to stop the cooking process and to tighten the skin.
Drain, rub some vegetable oil over and let the chicken cool to room temperature.
Chop the chicken into bite-sized pieces and serve garnished with sliced cucumbers and tomatoes. Coriander (cilantro) leaves can be used to decorate the top. Keep broth for cooking rice and making a simple soup with sliced cabbage.

Chicken Rice Ingredients
360 grammes (12 oz) long grain rice
5 cloves garlic, peeled and chopped finely
5 shallots or onions, peeled and chopped finely
Two-and-a-half Tbs vegetable oil
Three-quarter to three-and-a-half cups chicken broth
Three-quarter tsp salt
Instructions to Cook
Wash rice and drain in a colander for 10 minutes
Heat two-and-a-half Tbs vegetable oil over high heat in a wok. Add shallots and stir fry for one minute till fragrant. Add garlic and stir fry for one minute.
Add the rice grains and stir fry for 3 to 4 minutes.
Transfer to a saucepan or rice cooker and add the chicken broth and salt. Boil over high heat and lower down the heat to steam the rice when the water level reaches the level of the rice grains and steam holes appear. Steam for 30 to 40 minutes till rice is cooked.

Chilli Sauce Ingredients
60 grammes (2 oz) fresh red chilli peppers
30 grammes (1 oz) shallots or onions
30 grammes (1 oz) garlic
30 grammes (1 oz) fresh young ginger (optional)
Half cup boiling chicken broth
4 tsp lime or lemon juice
One tsp rice or malt vinegar
2 tsp sugar
One tsp salt
Sauce Preparation Instructions
Peel shallots, ginger and garlic and pound till very fine. Pound chillies will very fine. Or use a food processor to grind the ingredients.
Put all into a bowl and add the boiling chicken broth. Add remaining ingredients, cool and leave for at least one hour before serving. This chilli sauce can be stored in the refridgerator for at least 2 weeks.

Answer 2

This is a simple recipe that our family has enjoyed since the 1970s. I'm sure you'll enjoy it also. Chicken Breast Deluxe 1 can Cream of Chicken soup – undiluted 1 can Cream of Celery soup – undiluted ½ cup Sherry (can substitute white wine, broth or water) ¾ cup shredded Sharp Cheddar Cheese ½ cup chopped Onion or Green Onions Mix above together. Pour over 4 whole or 8 half boneless chicken breasts in 9 x 13 baking dish. Bake for 1 ½ hours @ 300° F uncovered. Let sit for 10 minutes. Serve with rice.

Answer 3

Try brining and then roasting it. Dissolve a cup of salt and a half cup of sugar in a gallon of water and throw in some herbs (a bay leaf, garlic powder, black pepper, whatever). Let the chicken soak in this water for about 8 hours (put it in early morning).

After 8 hours, rinse it really well then roast it however you like. The skin doesn't go as brown and crisp, but the meat is excellent! It's particularly good if you put a few sprigs of rosemary under the skin right before roasting.

Answer 4

If you have any spices, just rub them on. Garlic powder, salt and pepper are great, or try sage and/or rosemary. Put the chicken in a pan, cover with aluminum foil (enough to cover the top of the pan to create a "seal") and bake at 300 degrees for a couple of hours.

Stick a knife in the leg joint - if the juice is totally clear, its cooked. If it is even slight pinkish, its still not thoroughly done. Its a great baked chicken for sandwiches, casseroles, etc. Slow cooking it covered will make it very tender.

Answer 5

Oh my, how hard can it be? Thaw it out for a couple days in the fridge, rinse it under the faucet, place it in a pan with maybe a couple inches of water, and bake it in the oven at 325 degrees for maybe 2 hours. If you want stuffing, just tear up some bread and mix it with onions, celery, salt, pepper, etc. and stuff the dang thing! Add another hour for the stuffing, though.

Answer 6

baked with lemon juice and butter.
Make rice and veggies to go with.

Answer 7

put it in a crockpot with whatever ingredients you like. (salt, pepper, rosemary...)