how do you cook a whole chicken?

Answer 1

Im actually cooking one tonight!
This is what I do:
I put my chicken in a cake pan, breast down. I add about 4 cups of water to the pan, it ends up about 1 1/2" of water in the pan.
I use "I can't believe it's not butter" SPRAY and spray the whole chicken. I then add dry onion flakes to the water, about 1/2 cup.
Then I use McCormick Montreal Chicken spice and cover the chicken and add some to the water.
Then I bake as directed, the chicken that I buy is just a Tyson Brand and it says to bake 20 minutes per pound so it usually takes about 2 hours.
When it's done, I get the chicken out of the pan and put it on a plate. When it's cool enough, I peel all of the skin off and then start getting all the meat off. My chicken always turns out AWESOME! The white meat that was on the bottom in the water is my favorite!

Answer 2

Perfect Roast Chicken

1 6 lb. roasting chicken
2 Tbsp. unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
3 large cloves of garlic, peeled
4 sprigs thyme
1 cup chicken stock

1. let the chicken and 1 Tbsp. butter stand at room temperature for 30 minutes. Heat the oven to 425 degrees. Remove and discard the plastic pop-up timer from the chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse the chicken inside and out under cold running water. Dry the chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and ser aside.

2. In the center of a heavy duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce the entire surface of lemon with a fork. Using the side of a large knife, gently press on the garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into the cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

3. Spread the softened butter over the entire surface of the chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced about 1 1/2 hours. When chicken seems done, insert an instant read thermometer into the breast, then the thigh. The breast temp. should read 180 degees and the thigh 190 degrees.

4. Remove the chicken from the oven, and transfer to a cutting board with a well. Let the chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave the onions in the pan. Leave any brown baked-on-bits in the bottom of the roasting pan, and remove and discard any blackend bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on stove over medium high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, 4 minutes. Strain the gravy into a small bowl, pressing the onions to extract any liquid. Discard the onions, and stir in remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

It is a long recipe, but I have made it a number of times and everybody always loves it. The chicken comes out really moist! Have fun!

Answer 3

If you have a crock pot that is probably the easiest way. Rinse the chicken, don't forget the inside. In the bottom of the crock pot put in 1 bay leaf, 1 teaspoon rosemary, a few whole black pepper corns if you have them...if not don't worry. One cut up onion and 3 cut stalks of celery. If you have some carrots put those in too. Add 1 cup of liquid...this can be water, broth or half cup water and half cup white wine. Plug in the crock pot and go to work or bed...use the low setting on the crock pot if you will be gone 8 or more hours or high for 4 hours. Sherri

Answer 4

Chicken Soup with Whole-Wheat Dumplings:

8 cups chicken stock
3/4 pound skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
2 tablespoons freshly grated Parmesan cheese
2 tablespoons skim milk
1 large egg
Salt and freshly ground pepper
1 large carrot, cut into 1/2-inch pieces
1 large parsnip, cut into 1/2-inch pieces
1/2 small butternut squash-peeled, seeded and cut into 1/2-inch pieces
1 large turnip, peeled and cut into 1/2-inch pieces
1 leek, white and tender green parts only, halved lengthwise and cut into 1-inch pieces

1. In a large pot, bring the chicken stock to a simmer. Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes. Transfer the chicken to a plate to cool slightly, then pull into shreds.

2. Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a pastry bag fitted with a 1/4-inch round tip.

3. Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper. Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes. Add the leek and cook until tender. Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup. When all of the dough has been added, stir gently and cook until tender, about 2 minutes. Add the shredded chicken, cook until heated through and serve.

Yield: 6

Answer 5

remove guts save to boil toput in gravy if u like them . clean by rinsing
under water . put in small roasting pan. put in sm roasting pan cover with lid or foil.add a few cups of water . put in oven at 350 degrees you can sprikle some spices if u like for example poultry seansoning or gravy mix. gives nice flavor. cook unstuffed for about 1 to 1and half hrs. depending how big. if a lg chicken will take a little longer. also if u like u may cook vegies potatoes in pan if with the chicken u like instead of many pans. keep checking water

Answer 6

Get yourself a SPANEK chicken roasting rack, got mine off of QVC in the UK. Best chicken you will EVER eat! Quick to cook too.

Answer 7

Several methods..you can rotisserie the chicken, roast it in an oven roaster (like a turkey or ham), cajun fry it, or stand it up on a full beer can and put it on your grill for "Violated Chicken" or "Drunk Chicken".

Answer 8

season with lemon pepper make sure you remove the giblets. & you can put 1/2 lemon & 1/2 orange in the cavity & bake @ 350 degrees for about 1 1/2 hours serve with rice & mixed veggies & rolls. enjoy

Answer 9

Usually until it's done!

Answer 10

in the oven