what is the best way to cook a young chicken in the oven? I want to give it lots of flavor. I don't want to just put in the oven and come out with NO flavor. Also, it weighs 4.5lbs, how long to leave in at 350 degrees. Thanks for you help?
Tanna
2006-09-11 04:53:43 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Heck cut the chicken into pieces whole bird or two. Soak it in water flavored with rosemary or basil peppercorns crushed and lots of salt over night. pull out dry dredge in milk and egg coat really well in salted and peppered flour and make up a batch of southern fried chicken is the best use of young tender bird. Fry in Vegetable oil 1/2 to 1" deep 350 to 375 degree cooking oil in a cast iron Skillet 14" in diameter and three inches deep. Turn chicken pieces when golden brown fry up only three or pieces at a time until you get the hang of it. This keeps the fry oil hot and crust & skin will be wonderfull. Warning Fire Danger! splater is hot. And have some one else helping you eat clean up the stove when your done!
2006-09-11 05:07:33 · answer #1 · answered by John Paul 7 · 0⤊ 0⤋
okay if u have the time ,season the chicken with ur spices way ahead of the cooking time making sure to stuff the insides with some of the spices, what this does is allows the chicken to marinate and absorb the juices and flavour from the spices therefore making it much more flavour infused and more palatable.try it ,it works.for the time at least 15minutes per pound.
2006-09-11 12:00:19 · answer #2 · answered by tia 2 · 0⤊ 0⤋
Season her up with some Old Bay. It's in the yellow tin in the spice isle. Wonderful Maryland flavor.
2006-09-15 11:16:47 · answer #3 · answered by soxrcat 6 · 0⤊ 0⤋
rub it generously with salt, pepper, butter, dried herbs (ie - rosemary, thyme, sage...). remember to rub the inside cavity as well. cut slivers into the fattest parts of the chicken and stuff them with garlic cloves. stuff the chicken with yellow onion wedges.
then buy yourself a good meat thermometer and stick it into the thickest part of the chicken. roast until the meat thermometer tells you it's ready. this is fool proof and won't require any guess work. remember to add a little bit of water to the bottom of your roasting pan. once you start the roasting, there will be chicken drippings. keep basting your chicken every 20 minutes or so to keep it moist. i usually roast my chicken on a bed of chunky vegetables like carrots, onions, fennel...
2006-09-11 18:24:46 · answer #4 · answered by natalie k 3 · 0⤊ 0⤋
I like it baked.
2006-09-11 12:00:49 · answer #5 · answered by N Burbs of Chicago 2 · 0⤊ 0⤋