Need a whole chicken recipe!?

Question

I have a whole chicken, about 3 1/2 lbs, and want some new ideas about how to spice it up. Any ideas or suggestions would be great! Thanks!

Answer 1

MORROCCAN ROAST CHICKEN

Ingredients
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 pound skinned, boned chicken breast, cut into 1-inch pieces
2 teaspoons olive oil
3/4 cup low-salt chicken broth
1/3 cup raisins
1 teaspoon ground turmeric
1 (16 ounce) tube wild-mushroom polenta, cut crosswise into 12 slices
cooking spray
1/4 cup plain fat-free yogurt
1/4 cup sliced almonds, toasted
1/4 cup chopped fresh cilantro


Directions
1.Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture. Add chicken to flour mixture in bowl; toss gently to coat.
2Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.
3Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray, and sprinkle with reserved 1 tablespoon flour mixture. Broil 8 minutes or until thoroughly heated. Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro



Roast Chicken with Black Bean Sauce

Makes 4 servings

Ingredients:

2 tablespoons fermented black beans
1 cup water
3 tablespoons vodka
1 3-1/2 pound chicken
3 tablespoons corn oil
3 garlic cloves, minced
2 scallions, chopped
1 tablespoon peeled, minced gingerroot
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 cup chicken stock (plus up to 1/2 cup more)

Preparation:

Place the beans in a bowl and soak them in the water for 2 minutes. Drain and discard the water. Add the vodka. Set aside.

Wash the chicken well and pat dry. Cut into 8 pieces.

Heat the oil in a large skillet. Add the chicken pieces and cook over high heat, turning, until chicken has browned on all sides. Add the garlic, scallions and gingerroot to the skillet and cook for 1 to 2 minutes, until the garlic turns light brown. Add the black beans and turn the chicken pieces so that they are well coated. Add the soy sauce, vinegar and sugar mixture well.

Turn the heat to low, cover and cook for about 10 minutes. Add 1/2 cup of the stock to the pan, bring to a boil, then turn off the heat.

The recipe can be complete to this point up to 1 day in advance and refrigerated.

Preheat the over to 375 degrees F. Place the chicken, skin side up, in a shallow roasting pan. Spoon any extra pan liquid over the chicken. Roast the chicken, adding 1/4 to 1/2 cup more stock to the pan if the liquid has evaporated, until it its golden brown and cooked through, about 30 minutes



Tex-Mex Roasted Chicken

Ingredients

(5 servings)

1 ts Ground Cumin
1 ts Chili Powder
1/2 ts Basil
1/4 ts Salt
1 tb White Wine Vinegar
1 (3 Lb.) Broiler, Skinned
2 c Coarsley Chopped Zucchini
1 1/4 c Unpeeled, Seeded &
Coarsely Chopped Tomatoes.


Instructions

Combine First 6 Ingredients; Stir Well & Set Aside. Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min. Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8 To 9 Min. Remove Chicken To Serving Platter.Reserve Drippings in Casserole. Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway Through Cooking Process.Arrange Vegetables Around Chicken.

Answer 2

BEER CAN Chicken is the Best!

Beer Roasted Lime Chicken
1 (4 pound) whole chicken
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
1 lime, halved
1/2 (12 fluid ounce) can beer
1 cup water
Preheat the oven to 350 degrees F (175 degrees C). Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
http://allrecipes.com/recipe/beer-roasted-lime-chicken/detail.aspx

Answer 3

Season it with salt, pepper and stuff cavity with lemon or lime, onion and garlic. Bake at required time and it will be wonderful.

or


Lemon and Garlic Roast Chicken

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Answer 4

"Garlic Clove Chicken" - 6 servings

1 roasting chicken (5 to 6 lbs.)
1 small onion; quartered
40 garlic cloves; peeled
1/4 cup vegetable oil
1 1/2 tsp. salt
1 tsp. dried parsley
1/2 tsp. dried celery flakes
1/2 tsp. EACH dried tarragon, thyme and rosemary; crushed
1/4 tsp. pepper

Place chicken, breast-side up, on a rack in a shallow roasting pan. Place onion in chicken; tie drumsticks together. Arrange garlic cloves around chicken. In small bowl, combine remaining ingredients; drizzle over chicken and garlic.
Cover and bake at 350* for 1 3/4 hours. Uncover; bake 30-45 minutes longer or until a meat thermometer reads 180*, basting occasionally. Cover and let stand 10 minutes before slicing.

Answer 5

My mom taught me to gut it and slice an orange(not in pieces, just make slices so the juices can come out) and put it in the center. Then she put rosemary under the skin, just a few pieces for flavor, and then baked it in a roasting pan with chicken broth covering the bottom of the pan to keep nice and juicy. Then cook for however long it says on the package. It's DELISH!!!!!!!

Answer 6

Lemon Tarragon-Brined Whole Chicken:

This chicken is best when cooked indirectly on a grill, but you can also roast it in an oven. Fresh tarragon has a brighter flavor than dried, but you can use a third the amount of dried if fresh is unavailable. Toss any leftover chicken with tarragon-flavored mayonnaise for a salad.

7 cups water, divided
2 tablespoons grated lemon rind
8 tarragon sprigs
1 cup kosher salt (such as Diamond Crystal)
1/2 cup sugar
2 cups ice cubes
1 (4 1/2-pound) roasting chicken
1 tablespoon chopped fresh tarragon, divided
2 teaspoons freshly ground black pepper, divided
Cooking spray
1/4 cup fresh lemon juice, divided

Combine 1 cup water, rind, and tarragon sprigs in a small saucepan. Bring to a boil; remove from heat. Place in a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Place salt mixture in a 2-gallon zip-top plastic bag. Add the ice and chicken; seal. Refrigerate 3 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.

Prepare grill for indirect grilling, heating one side to medium and leaving one side with no heat.

Sprinkle cavity of chicken with 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper. Lightly coat outside of chicken with cooking spray. Rub the remaining 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper evenly over outside of chicken. Place chicken on grill rack coated with cooking spray over unheated side. Close lid; grill 15 minutes. Brush chicken with 2 tablespoons lemon juice. Close lid; grill an additional 30 minutes. Brush with remaining lemon juice. Close lid; grill 15 minutes or until thermometer inserted into meaty part of thigh registers 180°.

Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin.

Yield: 5 servings (serving size: about 4 ounces)

Answer 7

Season it with seasoned salt, garlic powder, and black pepper. Saute it in a little olive oil until browned, then put it in a casserole dish with a can of cream of mushroom soup, and some thyme. Bake it in the oven on 350 degrees until fully cooked with a lid on it. (You can also throw in a few veggies,...onions, baby carrots, and small potatoes too, if you like.)
This is a very good dish.