Serious answers Please...Culinary Hints?

Question

I need hints for cooking a chicken...I am supposed to be stuffing a chicken tomorrow but i do not know what to stuff it with... ANy Suggestions

Answer 1

1/2 a bag seasoned bread crumbs (pepperidge farms...etc..crushed NOT cubed)
1/2 teaspoon poultry seasoning
1/4 cup chopped celery
1/4 cup chopped water chestnuts
1/4 cup chopped onions
1 egg, lightly beaten
3/4 cup chicken broth
1/4 cup melted butter

Comibe all ingreidents. Stuff chicken. Bake, covered, @ 350* F. Baste the chicken every half hour. Baking times vary depending upon the size of the bird. 20 minutes per pound is the best. The stuffing weighs about 3/4 of a pound. So for a 3 lb. bird, bake about 1 1/2 hours. Leave the cover off for the last 30 minutes to let the chicken brown

Answer 2

It all depends on what your likes and dislikes are. The chicken should be cooked in a 350*F oven for 20 minutes per pound of weight. So if it's a five pound chicken it will take 100 minutes or a hour and fourty minutes to cook. Cook the chicken with it's breast facing up and cover the top of it with tin foil . Leave the tin foil a little loose in the center like a tent over the chicken this will help cause heat induction and the hot air of the oven will circulate over the top of the chicken when it's cooking. Use a meat thermometer to test the chicken when it's cooking the finished internal temperature shopuld be at 170F or 77*C on the thermometer. Put the probe into the thigh of the cooking chicken to get a accurate temp. Stuffing
Do you prefer vegetables, a meat stuffing or a bread stuffing. What types of styles do you like Asian infusion, mediterrean, middle eastern. A simple fail safe stuffing is a sausage and sage stuffing, 3 cupsFresh Bread crumbs,4 whole raw italian sausage chopped. 1cup chopped green and red peppers, 1/2 c carrots,1cup celery , 1 /2 C fresh fennel, 4 whole eggs , 1/2 C currants or raisins 2 table spoons italian seasoning and of course 2 table spoons of sage sage. Mix all the items together and put in a greased or sprayed with veg oil sprayed 9 inch rectangular baking pan All the vegetable should have been cut to a fine chop ( Not honking huge chunks) Cooking your stuffing seperate from the bird, you wont lose any stuffing that wayin the carcass of the bird, and you can baste the stuffing occasionally while cooking with the juices of the cooking chicken. Cook it at the same time as the chicken at the same temperature 350F and cover with the top with tin foil for half of the cooking process > The stuffing should be cooking also to an internal temp of 77*C or 170*F it should take about 2 1/2 hours at that temp. If it starts to brown too much turn you oven temp down to 325*Ffor the remainder of the cooking process. The stuffing can be frozen afterwards and or used the next day for leftover stuffed chicken sandwiches or whatever. Keep your food simple *** people get all bent out of shape getting to fancy for something that should be enjoyed for what it is. In it's natural state with all the delicate flavours and nuiances. Stick to traditional time tested recipes ,simple presentation and seasonings it will never let you down and This stuffing freezes well and can be made long in advance if frozen and baked off first for the next time you cooking poultry Good luck with Dinner

Answer 3

Go to your local Mega Mart and purchase a 6 oz box of Stove Top Chicken flavored Stuffing. Before you leave, read the directions and pick up the necessary ingredients to complete the stuffing (ie...butter, celery, seasonings). Prepare the stuffing according to the directions on the box and stuff the cavity of the chicken with your stuffing, and bake your chicken in a 350ºF oven for 45-60 checking to make sure that any juices you see are clear and no blood is visible!

Answer 4

Start by emptying half a bag of seasoned cubed bread stuffing (I like Arnold's and Pepperidge Farm in that order) into a large bowl. After you have your broth for gravy going, melt half a stick of butter, and Toast 1/2 cup slivered almonds. Add 1/2 cup golden raisins, the almonds, and butter to the bowl and mix. Stir and add broth until all cubes are slightly wet on all surfaces. Stuff the bird and any extra can be baked on the side in a casserole dish.

Answer 5

Stuffing chicken is bad for the stuffing and the chicken, unless you're stuffing something like citrus fruits that you are only using for flavoring and not eating.

Answer 6

i suggest, if you need stuffing, to make it ouside the chicken, so any potential of raw chicken contaminating it is taken care of.
Lemon and rosemary smell good together, if you dont have a lot, sjust lemon, 1 cut up, and the pieces placed insidethe chicken

Answer 7

i lov this is a fruit combo to stuff chicken with...... fresh pineapple cut in bite size pieces, strawberries cut in 1/2.peaches..sliced celery ribs onion cut in 1/4'sjus put salt an pepper on bird stuff bird with all put in 375 oven fer 20 min turn oven to 325 baste bird with pan drippins. cook 90 min more bastin every 20 min..... serve with rice

Answer 8

Hmm... i'm unsure a thank you to furnish you a sprint without freely giving the respond! you could desire to look up the chemical formulation for table salt (merely variety it into google or wikipedia). yet once you are trying this you will make certain the respond precise away. there's no longer something extremely to make certain right here, you merely would desire to be attentive to the residences of different factors.

Answer 9

Get some stovetop stuffing. I like the wild rice one.

Answer 10

you can cook your chicken differently.. try Chicken Meat Rolls
check out this at the viands section and other recipes you may like...
http://recipescorner.blogspot.com/