What is a good seasoning or recipe for a whole chicken? I purchased a whole chicken and have no idea what...?

Question

to use as seasoning. Also, what is a tasty way to prepare - by oven, pan fry, etc...

Please tell me your favorite chicken recipe?

Answer 1

Remove the gizzards. (You can boil or saute them, freeze for later or toss in garbage.)

Wash the chicken thoroughly and pat-dry with paper towels.
Take a full head of garlic, remove the cloves and peel the skins. Smash each clove with the flat side of a chef's knife and shove the garlic under the skin on the breast and thighs. (Pull back the skin and slide the garlic betw the skin and meat.)

Take several sprigs of rosemary and shove them under the skin with the garlic. Or use dried rosemary leaves.

Cut in half a large lemon and place the lemon inside the chicken's cavity. Tie the legs together to keep the lemon inside.

Grind a good amount of fresh pepper all over the chicken. Place the chicken in a roasting pan.

Roast in a 350 F oven for 15-20 minutes per pound. Test for doneness by thermometer (165-170 F in a drumstick), or if you can wiggle a drumstick easily, or cut the joint of the drumstick and juices run clear.

Options: you can roast sliced carrots, string beans, whole or quartered onions, red onions and other vegetables in the same pan with the chicken.

After handling the raw chicken, thoroughly wash all cutting surfaces and your hands with hot water and soap.


After you have served the chicken, save the carcass and make your own chicken stock for great homemade soups. It is simple to do, delicious and economical. Remove as much meat as you can, and toss the entire carcass and extra bones into a large stock pot. Cover with water, add 3-6 stalks of celery, 3-4 carrots, and a sliced onion. Cover and bring to the start of a boil. Adjust heat and simmer for an hour. Shut off heat, let it cool to a warm temperature. Remove & discard all the large parts and vegetables using a slotted spoon or strainer. Use a gravy strainer type of pouring cup, transfer the stock to plastic containers for freezing, being sure to minimize how much fat is poured off.

With your homemade stock, you can easily make at least one quart or more, of any kind of chicken-based soup (split pea, chicen & noodles, lentil, etc.) And you control the flavoring and amount of salt, and no preservatives.

Answer 2

You have no idea?
Ok then...
1st Rub the chicken with salt between the flesh and the skin and on the inside. This will get rid of all the surface bacteria and impurities. You will actually feel and see a mucousy like substance start to liquify and slough off.
2nd Rinse your chicken.
3rd Type in chicken with some of your favorite ingredients if you just want a chicken dish and the internet will give you a recipe.
3rd If you want chicken to be the star of your meal, make it simple ie only season it don't cook veggies... in the same pot.
Marinate your chicken in a raspberry flavored liquor if you can get some otherwise use raspberry juice/wine blend.
4th Put your chicken in a pan, in the oven, and roast it. (Cover it for about 20 minutes initially so it doesn't dry out, alternatively you can put it into a pot of ALREADY BOILING water for 5 minutes and then roast it.
5th When you see the skin is looking a coppery brown and crispy, remove it from the oven.
6th Mix some raspberry liquor, Dijon mustard and a bit of ketchup and use it as a dipping sauce. If you don't like, mail it to me. Yum-Yum.
I've never asked for the ten points directly before, but I think if only for telling you about the salt rub...If you don't believe me follow any recipe you like with the salt rub and without and trust me you'll see a big difference. The chicken will be gamier with out the salt rub and cleaner tasting with.

Answer 3

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Answer 4

I would boil the chicken with good "comfortable" spices. Salt, Pepper, Garlic, Onion

Then remove the chicken and debone.

In to the broth go the dumplings.

Here is a recipe for German Flat Dumplings (from my Grandmother)
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup broth
1 egg, slightly beaten


Mix together flour, baking powder, and salt in medium bowl.

Stir together broth, and egg. Add dry ingredients and stir until moistened.

Turn out on floured board, knead lightly. Roll to about 1/8 inch thick. Cut into squares and drop into boiling soup or broth. Reduce heat to medium, cook 15 minutes or until done.

Best Meal Ever!

Answer 5

for a whole roasted chicken.. try this...


Roasted Chicken
2 TB minced garlic
4 TB sun-dried tomato paste
1/4 c olive oil
1 ts black pepper
1 ts salt
1 TB chopped fresh basil
1 TB chopped fresh parsley
2 3-pound whole chickens

Preheat oven to 375 degrees. Combine the sun-dried
tomato paste, garlic, olive oil, pepper, salt, basil
and parsley in a small bowl. Rub the insides and out
of chickens with mixture. Roast chicken for 40
minutes. Cool for 30 minutes, then into the
refrigerator to cool completely, about 2 hours.

Answer 6

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Answer 7

I love to roast my chicken in a roasting pan with potatoes, i season with McCormick's roasted garlic chicken seasoning and i like to pour Italian dressing on the sliced potatoes and a little wine , 350 until the timer pops up, if no timer about 1.5 - 2 hours depending on the size of the bird

Answer 8

Prepare a packet of Good Seasons Italian Dressing Mix according to package directions. Marinate or baste chicken, then bake at 350* for 1 hour. (do not baste with marinade, as the raw chicken has been in it - bacteria.)

Answer 9

I like to put it in the crock pot...you season it, turn it on and walk away for 4-8 hours. Rub a small amount of olive oil all over it. Rub in rosemary, thyme, basil and garlic powder. Place it on a bed of chopped carrots, onion and celery. You'll have tasty chicken in no time.

Answer 10

Make a chicken burrito!

Warm a flour tortilla; then put small pieces of chicken inside. Sprinkle cheese on top, and add shredded letuce, tomatoes, and any other ingredients you wish. Dip the burrtio in sour cream or salsa. Enjoy :]