PLEASE can some one tell me how to bake/cook a full chicken?

Question

Todays Thanksgiving and i need to know how to roast a whole chicken? How long, whats good seasonings,should i baste it in butter too? I need to know what will taste good this is my first time. Thanks!
:)

Answer 1

We had our Thanksgiving dinner yesterday....I'm still full! LOL
Wash the chicken, put it in a roasting pan, people say to put some water in but I never do, it just dilutes the fixings your going to make the gravy with. Enough juices will come from the chicken to give you a good gravy.
The spices you put on the chicken will give your gravy flavor.
I use pepper, onion powder, celery salt, seasoning salt, garlic powder and rosemary. I don't use salt as I'm using celery and seasoning salt.
Baste the chicken during the roasting process, let it cook for about an hour before you do this as there won't be enough juices to baste until it's baked awhile.
Put in pan with legs pointing up and when the leg will pull away easily from the bird...it's cooked. How long that takes depends on the size of the bird but the leg thing will always be a indicator, same with turkey.
350f oven.
Good Luck and Happy Thanksgiving!

Answer 2

I make a herb butter first, blend herbs with perhaps a clove of garlic and some salt and pepper then loosen the skin to form a pocket between the skin and meat, it is quite easy if you are gentle, just slide your fingers between the skin and meat. The push the herb butter under the skin. Inside the cavity add some lemons cut in half, and maybe a few more fresh herbs if you have them. I love coriander, but use anything you like. Then roast, uncovered in an oven set to around 180 degrees for about an hour, you can check that it is cooked if the juices run clear when you pierce the meat. Baste occasionally. Best to check on the label for timings for cooking, I do not know what size your bird is, so adjust timings accordingly.

Answer 3

1) Be sure to take the "stuff" out of the inside!
2) Put salt on the INSIDE of the chicken. You can also put a celery stalk in there to add flavor.
3) cover the skin in cheese cloth
4) baste the chicken with olive oil
5) Cook covered for about half the time; then uncover


Beyond that, go to your local grocery and buy an already-roasted one!

Answer 4

ROAST CHICKEN WITH ROSEMARY

The following recipe was adapted from a recipe of Detroit chef Jimmy Schmidt. It calls for a larger bird than the other recipes—a 6-pound roaster—but it still cooks remarkably quickly, about an hour and 45 minutes. Squeeze the cooked garlic in slices of earthy French or Italian bread.

1/2 cup extra virgin olive oil
1 bunch fresh rosemary
1 6-pound roasting chicken
Salt and pepper to taste
4 large bulbs garlic, cut in half on the equator
1)Preheat oven to 450 degrees. In a medium skillet, heat olive oil to about 325 degrees. Add rosemary sprigs and cook till crisp, about 2 minutes. Drain rosemary on paper towels. Let oil cool.

2)Remove giblets and wash and dry chicken. Salt and pepper cavity and skin. Stick a few sprigs of rosemary in the cavity. Truss and place chicken in an ovenproof skillet. Rub 1/4-cup rosemary oil across skin. Place on lower rack with legs toward back of oven. Cook 20 minutes. Turn heat to 350.

3)Rub garlic with remaining rosemary oil. Add to roasting skillet and cook until tender, 40 to 45 minutes. Remove garlic and keep warm while continuing to cook chicken, about 40 minutes more or until an instant meat thermometer inserted in thigh reads 160 degrees, or until juices run clear. Remove from oven. Pour pan juices into a fat separator or glass measuring cup while chicken rests. Skim off fat that rises to the top.

4)Carve chicken and put on a platter. Spoon juices over the chicken. Arrange garlic heads around chicken. Garnish with remaining rosemary sprigs

Answer 5

Girl.I come from the country where they invented the chicken or the egg,witch was first does not matter now.
I use a heavy skillet.Stuff the chicken with a mixture of chicken mince salted .peppered and ,ADD ONE EGG AND BREADCRUMBS,DICED PIECES of onion and diced hot red pepper in it.BETWEEN THE MEAT AND SKIN PUT CLOVES OF GARLIC.stuff THE CHICKEN AND USE NEEDLE AND THREAD TO CLOSE THE BREAST.use A MIXTURE OF BUTTER AND MARGARINE.40 MINUTES :DONE:YUMMY.turn IT AROUND FOR EVEN COLORING.

Answer 6

For those of you who have not yet tried to bake a whole chicken in a Dutch oven, this article is for you. I have included photos of the entire process to help you along. Please follow normal sanitary procedures when handling or cutting up raw chicken. Always wash your hands with hot soapy water after handling raw chicken or the wrapping it came in. Do not forget to thoroughly wash the knives, scissors, and cutting boards also. These directions are for a regular depth oven. Items you will need:

A regular depth seasoned 12-inch Dutch oven

A round cake cooling rack (that fits in the oven) that can be bought at any kitchen supply store
A little aluminum foil
A 3 to 4 pound whole chicken and the seasonings you like for it.

Rinse off the chicken thoroughly with cold water and pat it dry with paper towels. A four pound roasting hen will not go into a regular 12-inch oven (on a rack) without the breast bone touching the lid. Here is how to solve that. Using a pair of kitchen shears (or clean tin snips, or a heavy knife) cut the backbone out of the chicken.

Trim off any excess fat. If you want to avoid a clean-up mess, line the oiled Dutch oven with aluminum foil and spray it with Pam. (There is a negative side to the aluminum foil liner. The chicken will not brown on its sides because the foil acts like a shield.) Place the round cake cooling rack in the oven and spray it with Pam too.

Butterfly the chicken by forcing it to open up to flat skin side up.

You may have to break a small bone near the neck on each side (wishbone) or you can cut it with scissors. Pat the chicken dry again, season the meat side to taste, and place it skin side up on top of the cake rack in the Dutch oven.

Spray the chicken lightly with Pam, or pat it all over with a paper towel wet with oil. Then add seasoning to the skin side of the chicken. It is the oil that causes the chicken to brown properly. Place the oven over 1 ring of fresh charcoal and put 2 rings on the lid. Allow the chicken to cook undisturbed for about 30 minutes. Check that there is some juice in the bottom of the pot, and if there is not, add a little hot water. Continue cooking for another half-hour to 45 minutes, or until the juices at the leg (hip) joint run clear when pierced with a knife. You can cook the chicken up to 90 minutes without drying it out. HERE IS THE TRICK. If the chicken starts getting too brown on top, cover very loosely with a piece of aluminum foil to stop the browning (remember foil will prevent burning AND browning). If it is not brown enough near the end, add a lot of charcoal to the lid to force browning. Be careful if you do this, as the chicken will brown quickly with a full spread on top of the lid.

Directions for baking a whole chicken in a deep Dutch oven. Follow all the instructions above, except do not cut out the backbone nor butterfly the chicken. Tie it up (after washing) like a turkey. You can cook a 5 to 8 pound chicken in a 12 Deep oven, and a small turkey in a 14-deep. Do not worry if some of the bird touches the sides of the oven. The top of the breast will sit up near the lid in the deep oven, and the browning rate of this top-most part can be controlled with a small piece of aluminum foil over the breast after browning starts.

ANOTHER TRICK. If the top of the chicken is browning OK but the sides of it are still white, put a second ring of charcoal just outside the edge of the pot bottom.

This will heat up the side walls of the oven and help brown the entire chicken. Keeping the oven out of the wind also helps a lot. For a pretty display, cool the lid and line it with lettuce. Put the bird on the lettuce and add some fruit like grapes, strawberries and spiced peaches for color (this one has oranges and tangerines sliced up).

This method of cooking chicken produces the juiciest chicken and turkey you will ever taste. Try it. Photo below shows what is left of a five pound roaster after dinner for three.

Answer 7

i'd completely ask the acquaintances to head yet i'd ask the chickens to stay. i like chickens and, whilst i began out penning this, i presumed something humorous would pop out. i'm as dissatisfied as you're.