Suggestions for a supper with a whole chicken?

Question

I need some new ideas what I can make as a dish with chicken.
I am chickend OUT!

Answer 1

Crockpot Whole Baked Chicken
1 whole chicken
Salt & pepper to taste
1/2 stick margarine or Promise (low fat) butter




Wash chicken and remove giblets from inside. Dry chicken and rub with margarine on all sides. Sprinkle with salt and pepper. Be sure to get some salt and pepper on inside. Put in crockpot in early morning (about 8:00 a.m.). Turn crockpot to low - let cook all day. When returning home from work about 4:00 or 5:00 you will have a delicious baked chicken. Remove from crockpot with spatula to keep from falling apart. You will have about 2 cups of chicken broth in pot. Use for gravy over rice or mix with Stove Top stuffing instead of water.

Answer 2

The easiest in the world is Barbara Kafka's High-temperature roast Chicken. With apologies to Ms Kafka, here's my version:

Preheat the oven to 500 degrees (it has to be clean).
Put the chicken on its back in a large roasting pan with 1-2-in sides. If you like, salt and pepper the cavity first, and pull out any visible fat. Sprinkle with Kosher salt. No rack, put it right on the bottom of the pan. Put it in the oven, middle rack, legs to the back of the oven. If you took out visible fat, put that in the pan to render, as well.

After 10 minutes, take the pan out and use a wooden spoon or spatula to unstuck the chicken from the bottom of the pan, by moving chicken around a bit. If you rendered fat, now is probably the best time to remove the cracklings from the pan. Return to oven.

While chicken cooks, peel some potatoes, onions, carrots, parsnips, whatever root veggies you have on hand. After the chicken has cooked another 20 minutes, add the veggies to the pan, rolling them around in the chicken fat to coat. If there is not enough fat in the pan, just coat them with softened butter before adding to the pan. Sprinkle veggies with Kosher salt, return pan to oven.

After 15 minutes more of cooking, turn veggies and salt other side. Toss a few cloves of garlic into pan. Return to oven, cook 15 minutes more.

At this point, chicken has been cooking 1 hour. Depending on its size, it should be done. With a small sharp knife or a wooden skewer, test the veggies for doneness, then the thickest part of the thigh. If the juices are still red, return the whole thing to the oven for a few more minutes. If the chicken is done, but the veggies aren't, remove chicken to a platter and keep warm while the veggies finish.

When everything is done, keep it all warm while you pour off all the fat from the roasting pan, retaining any juice in the pan. Place the pan over high heat, add a cup of stock or wine, and deglaze the pan, scraping the browned bits up with a spoon or spatula. Smash the garlic cloves into the juices, and keep cooking, stirring constantly, until the liquid is reduced by half. strain the sauce into a bowl and serve on the side for your guests to spoon over meat and veggies as they like. Serve with a green salad or a green veg of your choice.

I love this recipe because it is so little work. If you have guests, you can prepare the vegetables ahead of time, and then socialize with your company except for the short times you have to add or turn something, and the little time it takes to make the sauce. If you like, omit the garlic and forget the sauce, and it's even less work. However, the pan is a lot easier to clean if you've deglazed it for sauce.

Answer 3

try stuffing and not just the traditional bread stuffing, get creative and look in your cabinets and fridge and find anything. You can bake the whole chicken, and stuff with herbs and fruits. You can make an orange glaze by boiling to reduce orange juice until it thickens and apply to the chicken when it is almost done like a barbecue sauce. If you like seafood, try a bread stuffing with your favorite seafood mixed in with the stuffing. Happy cooking!

Answer 4

Drunken Chicken. Rub the entire chicken with creole seasoning, Tony's or Zatarains, Place in a roasting pan sitting up on top of an open can of beer. Cook until it begins to tip over sideways (it is now drunk) and ready to eat...crispy skin and very moist inside!

Answer 5

Crock pot Rotisserie Chicken

One Whole Chicken ( can also use chicken parts)
Olive Oil Pam spray
Lawery's Season Salt (No substitutes)
Tin Foil

Wash and dry off chicken...Spray Chicken all over with Olive Oil Pam Spray...and then season with Lawery's Season Salt...Take Tin Foil and make about 4 tin foil balls the size of tennis balls or so... Spray Crock pot with Olive Oil Spray and put the tin foil balls in bottom of crock pot...Put chicken on top of tin foil balls breast side down...DO NOT ADD ANY WATER...Place cover on and make sure it fits properly (if need to push on chicken to squish tin foil balls a little until cover fits)...Set on High (will not work on Low) and Cook for about 4-5 hours...(a 3lb chicken will take about 4 hours)...When lifting out of crock pot, it will literally fall off the bone, so be careful...:-)...I usually spoon some of the juice over the pieces of chicken before serving....ENJOY!!!

Answer 6

Something light and summery...like Mediterranean style baked chicken. Baste the chicken as it cooks with a mixture of olive oil, lemon juice and oregano.

Answer 7

first remove all bone after cooking then shred the meat up in a 6 quart pot.
add,pineapple (crushed in juice 16oz can)
one bottle of Russian salad dressing
mix and simmer 45 min over low heat
make any kind of rice ,white,brown,boxed,flavored,what ever you like will work
cook it up and serve the chicken on top of rice ,,,,,,,,it will taste sweet and sour , very good

Answer 8

stuffed chicken u can do it with rice n nuts n some pea per n salt n put in the oven with some vege around it like carrots n spring onion n some potato's

Answer 9

after you roast the chicken, make chicken salad (mayo, grapes, seasoning)

Answer 10

You are asking for side dishes to go along with the chicken...right? Here are some recipes. I'm not sure why everyone was telling you how to cook the cicken... Hope these help you out.

5-Minute Cheesy Broccoli Toss

Makes: 4 servings

4 cups frozen broccoli florets
1/2 tsp. dry mustard
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 Tbsp. KRAFT 100% Grated Parmesan Cheese

COMBINE broccoli, mustard and VELVEETA in large nonstick skillet on medium-high heat.
COOK 5 min. until broccoli is crisp-tender and hot, stirring occasionally.
SPRINKLE with the Parmesan cheese .

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Cheesy Potato Cups

Makes: 4 Servings

6 large baking potatoes (4-3/4 lb.)
1/3 cup butter or margarine
3 Tbsp. milk
1 pkg. (8 oz.) KRAFT Cheddar Cheese, cut into 1-inch cubes
2 Tbsp. OSCAR MAYER Real Bacon Bits
12 broccoli florets, blanched, drained

PREHEAT oven to 350°F. Pierce potatoes with fork. Bake 1 hour. Let stand 5 min. Cut potatoes in half crosswise; scoop out centers, leaving 1/8-inch-thick shells.
PLACE potatoes in large bowl. Add butter and milk; beat with electric mixer on medium speed until fluffy. (If potatoes are dry, beat in small amount of additional milk.) Spoon evenly into shells; lightly press 1 cheese cube in center of each potato. Place potatoes in muffin pan.
BAKE 30 min. or until heated through. Sprinkle each with 1/2 tsp. bacon bits. Top with broccoli.

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Broccoli & Cauliflower Supreme

Makes: 6 Servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, cubed
1/4 cup KRAFT FREE Peppercorn Ranch Fat Free Dressing
1 Tbsp. GREY POUPON Dijon Mustard
3 cups cauliflower florets (about 1/2 lb.), steamed, drained
6 cups broccoli florets (about 1 lb.), steamed, drained
1/2 cup crushed RITZ Reduced Fat Crackers



PLACE cream cheese, dressing and mustard in medium microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until cream cheese is softened and mixture is hot. Stir until well blended.
TOSS hot cooked cauliflower and broccoli with hot cream cheese mixture.
SPOON into serving bowl; sprinkle with crushed crackers.

Substitute
If you'd prefer, use equal amount of frozen broccoli and cauliflower.

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Parmesan Zucchini

Makes: 6 Servings

4 medium zucchini (about 1 lb.), thinly sliced
8 oz. mushrooms, thinly sliced
1 cup spaghetti sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400°F. Toss zucchini with mushrooms in large bowl. Add spaghetti sauce; mix lightly.
PLACE in 13x9-baking dish sprayed with cooking spray.
BAKE 25 minutes; sprinkle with cheeses. Bake an additional 5 minutes or until mozzarella cheese is melted.

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Easy Carrot Tzimmes

Makes: 6 Servings

2 Tbsp. margarine
1 lb. carrots, peeled, cut into 1/4-inch-thick slices
1/2 cup golden raisins
1/2 cup PLANTERS Walnut Pieces, toasted
1/4 cup honey
2 Tbsp. brown sugar
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper

MELT margarine in large saucepan on medium-low heat. Add carrots; cook 2 min., stirring occasionally.
ADD remaining ingredients; stir. Cover. Cook 20 min. or until carrots are crisp-tender, stirring occasionally. Uncover.
INCREASE heat to medium; cook an additional 1 to 2 min. or until sauce is thickened, stirring frequently.

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Easy Cheesy Scalloped Potatoes

Makes: 15 servings, 3/4 cup each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chicken broth
3 lb. red potatoes, thinly sliced (about 12 cups)
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1 cup frozen peas

PREHEAT oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients.
SPOON into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
BAKE 1 hour or until heated through and potatoes are tender.

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Roasted Red Potatoes with Bacon & Cheese

Makes: 8 Servings

1/2 cup KRAFT Ranch Dressing
1/2 cup KRAFT Finely Shredded Italian Style Five Cheese Blend
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red bliss potatoes, quartered (about 6 cups)
1 Tbsp. chopped fresh parsley

PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover with foil.
BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

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Glazed Carrots
Recipe adapted from Gourmet Magazine

Makes: 6 Servings

1 1/4 pounds carrots, peeled and roll cut*
1 tablespoon unsalted butter
1 teaspoon sugar
1 teaspoon fresh lemon juice
Salt and pepper, to taste

In a steamer set over boiling water steam the carrots for 4 to 8 minutes, or until they are just tender, and transfer them to a bowl. In a skillet melt the butter with the sugar and the lemon juice, stirring until the mixture is smooth, and add the carrots. Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots are glazed evenly and heated through, and season it with salt and pepper.
*Note: To roll cut carrots: place the peeled carrot on a cutting board. Make a diagonal cut to remove the stem end. Hold knife in the same position and roll the carrot 180 degrees (a half turn). Slice through it on the same diagonal, forming a piece with 2 angled edges. Repeat with remaining carrot(s).

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Risi e Bisi -- Italian style rice and peas
Recipe courtesy Rachael Ray

Makes: 4 Servings

1 quart chicken stock (recommended: Kitchen Basics brand) available in paper box containers on soup aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 rounded cup Arborio rice
Salt and pepper
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls

Place chicken stock in a small pot and warm over low heat.
Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

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Spicy Broccoli
Recipe courtesy Rachael Ray

Makes: 4 Servings

1 head broccoli, trimmed of tough ends and cut into spears
2 tablespoons wok or vegetable oil
1 teaspoon hot crushed red pepper flakes
4 cloves garlic, chopped
Coarse salt

Simmer broccoli covered in 1 inch of water for 5 to 7 minutes, until tender. Drain broccoli and return skillet to heat. Heat skillet over high heat. Add oil, crushed pepper and garlic. Turn broccoli in hot spicy oil and season with salt. Transfer to a serving dish.

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Smashed Potatoes and Cream Cheese
Recipe courtesy Rachael Ray

Makes: 6 Servings

2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors
Salt and pepper

Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

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Mushroom Risotto with Peas
Recipe courtesy Giada De Laurentiis

Makes: 6 Servings

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

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The Lady's Cheesy Mac
Recipe courtesy Paula Deen

Makes: 6-8 Servings

4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.