Whole Chicken?

Question

Hi, Hopefully someone can help me here. I would like to cook a whole chicken.....I would like some receipes and I would also like to know if I can cook the whole chicken frozen and what would be the best method to use. Thanks in advance for everyone's time.

Answer 1

I don't like to cut up raw chicken so I put it in a crock pot. It falls off the bone that way. Then you can make chicken tacos, pot pie, sandwiches, plain chicken. You can freeze the whole chicken. Freeze in the wrap you bought it in or use freezer bags from the store.

Answer 2

You REALLY don't want to cook a whole chicken frozen. Ewwww. The watery mess from the ice would be awful and it would take a very long time to do and you'd end up with something akin to an old shoe.

Treat a whole chicken the same as cooking a turkey. Clean it out using a salt bath. Dry it a bit.

Here's a great and super easy Roast Chicken recipe:
It's fall now so some fruits are abundant- get an apple or a pear and a small onion and put them inside the bird.

Make a "roasting bed" of vegetables.by taking onions, carrots and celery and cutting them into big pieces and put them on the bottom of a roasting pan.

Preheat the oven to 325 degrees.

Take some cooking oil and rub the skin on the outside of the chicken. Salt and pepper it and put the bird in the pan on top of the vegetables.

You can roast it this way until the meat is cooked-which depends on the weight of the bird. < for example at 350°F a 2 1/2-3 lb chicken takes 1 1/4 to1-1/2 hours to cook. A meat thermometer should read 175 to 180 degrees when you put in in the middle of the thickest part of the meat.

Remove the fruit and onion inside and cut the chicken into seperate parts.

You'll get a golden brown chicken with crispy skin. It's very good with mashed potatoes and you can use the pan drippings to make gravy. Take out the big pieces of vegetables and strain it into a sauce pan. make a paste with a little flour and water in a cup and add a little bit at a time to the boiling drippings until it thickens up. Season it to taste.

Answer 3

I haven't ever cooked a whole frozen chicken, but probably the best way would be to boil it. I think that would be kind of wasteful, unless you got either a capon (I think that's a hen that's actually been used for laying eggs, and is therefore now on the tough side) and use it to make some homemade chicken broth, or get a smallish chicken and again make some homemade chicken broth.

Now, in my humble opinion, the best ways to cook a whole chicken is either 40 garlic chicken or lemon-rosemary chicken. 40 garlic chicken is a whole chicken stuffed with 40 cloves of peeled cloves of garlic, with some sea salt and olive oil and pepper mixed together and rubbed under the skin. Then roast the chicken for about an hour at 350. Lemon rosemary chicken is probably my family's favorite way to eat a whole chicken. Stuff a whole chicken with a lemon with the ends cut off then cut into quarters, a good sprig of fresh rosemary, and about 2 or 3 smooshed cloves of garlic mashed with some seasalt and a bit of olive oil. Underneath the skin, rub somemore garlic, about 2 teaspoons of fresh chopped rosemary and somemore seasalt. Again, roast the chicken for about an hour or so at 350. Always check to make sure the chicken is done by poking the breast with a sharp fork or a knife or something and see if the juices run clear. If they don't, then the chicken isn't done. Any good cookbook, particularly the Joy of Cooking, will tell you the best way to roast a whole chicken.

Good luck.

Answer 4

Don't cook it frozen. Fill it with onions and garlic seasoned with lemon pepper and little olive oil. Moisten the outside with a little olive oil and then coat with the lemon pepper also. Heat the oven to 500 and braise it quickly to quick cook the out side for 15 minutes then cover and turn the heat down to 350 and cook for another 45 minutes. Delicious!! You can uncover and turn the heat up again for a few more minutes at the end if you want to crisp up the skin more. Make sure you use a metal pan or disposable metal baking dish because of the heat and put on a cookie sheet in the oven to support it.

Answer 5

I love to cook whole chickens. I would not cook it frozen. You need to let it thaw out and then remove the innards from the bird. Depending on what brand you buy, it innards may be wrapped up inside the bird and you just pull them out. Other times, you may have to remove the neck, gizzard etc.. I put the bird in a roasting pan, salt and pepper it, add about a cup of water and cook it in a 350 degree oven for about 1 1/2 hrs. Depending on weight. If you buy a bird over 5lbs there is uaually a chart telling you how long to cook it. When it is finished, I carve the meat from the breast, remove the legs, and serve it on a platter. Very moist and good. Good Luck!!

Answer 6

Definitely defrost the bird first. You can do this easily by leaving it in the fridge for a day.
If you're in a bigger hurry, fill your sink with warm water and put the bird in a water tight plastic bag and set in the water. Weigh it down with a bowl so it sinks.

Once defrosted, brine the bird by submerging it in a mixture of 1 cup salt, 1 cup sugar and water to cover in a big pot or playmate cooler for 1 hour. Crush some garlic, add some fresh thyme and crushed juniper berries for a more gourmet outcome.

Once brined, rinse and pat dry. Sprinkle all over and in the cavity with salt. Pepper on the outside. Pre-heat oven to 400 and roast for 20 minutes per pound or until a thermometer register 150 degrees. Rest the bird under some foil for 10 minutes and enjoy.

Answer 7

no, don't cook it frozen....thaw it out first. It's much safer. Remember, chicken MUST be cooked fully.....no red or pink!
As for cooking it whole, I use a vertical roaster, (available in most cooking supply stores). Use a wine as a basting sauce. (Recipes are included with the roaster) These are inexpensive, and work very well. Your chicken will cook in less than one hour and will be so tender that the meat will fall right off the bone.

Answer 8

I wouldn't suggest cooking the whole chicken frozen. Thaw it, dry it then season it the way you want and then cook it. There are tons of ways you can cook chicken whole. I've listed some websites you can use to search for chicken recipes and tons more. I hope you find the recipe you want. Happy cooking!

Answer 9

Defrost the chicken. Preheat oven to 350 degrees. Dice onions, celery and garlic. stuff into cavity of chicken. add some butter and seasonings. You can place butter under the skin around the breast. Season the top with season salt and pepper. Cook for hour and half.

Answer 10

Definitely defrost it first.
One of my favourites is to fry a bit of bacon and finely chop it. Mix the bacon with cream cheese and a bit of fresh parsley and rosemary. Loosen the skin over the breasts from the neck side (just push your fingers under the skin), and stuff the cheese mixture under the skin. Put the chicken on its back on a baking tray, and roast at 180C(about 350 F) for about 90 minutes.

YUMMY!!!