What's the best way to bake a whole chicken or turkey, any good recipes?

Question

Hi, I have never ever, baked a chicken or a turkey ever before, so if you can guide me through of how it can be done, and if u have any delicious recipe in your mind
that can make my day, and how much time should I give it
to get baked, and one thing more which utensils should be used to bake it. Thanks.

Answer 1

Simplest Roast Chicken

1 5-6lb chicken,wing tips removed
1 lemon -- halved
4 whole garlic cloves
4 tablespoons unsalted butter -- (optional)
Kosher salt to taste
Freshly ground black pepper to taste
1 cup homemade or canned chicken broth -- water,
fruit juice or wine, for deglazing





Place oven rack on second level from bottom. Heat oven to 500 degrees.
Remove the fat from the tail and crop end of the chicken. Discard the neck and giblets or freeze for making chicken stock later. Reserve chicken livers for another use.
Stuff the cavity of the chicken with the lemon, garlic and butter, if using. Season the cavity and skin with salt and pepper.
Place the chicken in a 12-by-8-by-1 1/2-inch roasting pan, breast-side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking.
Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out of the cavity and into the pan. Pour off excess fat from the pan and put the pan on top of the stove. Add the stock or other liquid and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.
The Washington Post 12/20/95
,from "Roasting: A Simple Art" As posted by Roy C.
Makes 4 servings
Note from author Barbara Kafka: "If there is no lemon, garlic or butter on hand, Kafka says, roast the chicken without them. Or play. Use peeled shallots or a small onion, quarter ed. Add a couple of sage leaves or orange wedges. To avoid a smoky kitchen, be sure your oven is clean before you start and use the right-size pan."

Answer 2

I like chicken more!!!

Here is my award winning recipe

1. Ingredients1 Whole Chicken
4 ounces Goat Cheese, room temperature
1 tablespoon Chopped Fresh Rosemary Leaves
2 tablespoons Extra-Virgin Olive Oil, plus more for sauteing
Salt and Freshly Ground Black Pepper
4 tablespoons Butter, divided
1/4 cup Chopped Shallots
4 ounces Morel Mushrooms, cleaned and sliced in half lengthwise
4 ounces Black Trumpet Mushrooms, cut into 1 1/2-inch pieces
3/4 cup Chicken stock or broth
2 tablespoons Chopped Chives
Nutrition InfoServing size: 4 servings

Calories: 722 kcal
Carbohydrates: 5 g
Dietary Fiber: 0 g
Fat: 53 g
Protein: 54 g
Sugars: 1 g

2. Cooking Directions
Preheat the oven to 450 degrees F.
Remove the backbone and wings from the chicken.
Press the chicken open like a book and carefully remove the bones from the chicken leaving the whole chicken intact with the skin.
You can ask your butcher to do this for you.
In a small bowl, combine the goat cheese, rosemary, and olive oil.
Season with salt and pepper and mash together with the back of a fork.
Turn the chicken over so the skin side is up.
Gently loosen the skin by inserting your fingers underneath it to make a pocket.
Stuff the rosemary goat cheese under the skin evenly over the breasts and legs.
Tuck the skin back over the chicken.
Season both sides of the chicken well with salt and pepper.
Drizzle a little olive oil over the chicken and rub well.
Heat a large, ovenproof saute pan over high heat.
When the pan is hot, add enough olive oil to coat the bottom of the pan.
When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down.
Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes.
Carefully turn the chicken over and transfer to the oven.
Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
Remove the chicken from the pan and keep warm.
Remove all but 2 tablespoons of the fat from the pan and return to the heat.
Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits.
Add the mushrooms and season with salt and pepper.
Saute for 2 minutes, or until the mushrooms begin to brown.
Add the stock and bring to a simmer.
Cook 5 minutes or until reduced by 1/3.
Stir in the remaining tablespoon of butter and remove from the heat.
Pour the sauce over the chicken and garnish with the chives.
Serve immediately.
Yield: 4 servings (Serving size: 4 servings)

Answer 3

Well there are more than one ways to bake a chicken. For me i don't like to bake a chicken whole because it will not be marinated properly.

Recipe

Marinating your chicken

First you need to cut your chicken in pieces.
Rinse Properly.

Blend together.
*1 onion
*1 Sweet pepper
* pimento
* Hot Pepper (optional)
*2 Table spoone Soya Sauce
*2 Table Spoone bar-be-que sauce (optional)
*1 piche Salt

Blend All these ingredients together.
Pour and rub an the chicken in a bowl.
Leave in the overnight.

Baking The chicken

Per heat the oven at 350ºc
Place the chicken pieces in the baking tin.

Sauce Mix

1 bottle small ketchup
1 teaspoons lime or lemon juice or pineapple Juice.
3 table spoon soya sauce

mix all ingredients together.

Spread over the chicken.

Place the baking tin into the oven and leave to bake for 50 - 60 minutes.

Spread the remaining sauce over the meat repeatably until finish.

Answer 4

A great way to cook a whole bird is to brine it first. A brined turkey or chicken stays moist and juicy. The recipe I have used for the last two years for thanksgiving can be found on the food networks website - search for "good eats turkey". It takes a bit of time but the results are amazing and you can use extra brine to brine a chicken.
A great chicken recipe though not a brined one comes from Zuni restaurant in San Francisco. It's an amazing recipe and the restaurant sells alot of roast chickens at $48 a chicken plus a bread salad. try searching it on google for "Zuni roast chicken" and hopefully you can find the recipe that way. You actually salt the bird with thyme, garlic , and olive oil and leave it covered in the fridge for 3 days. Then you sear the chicken on both sides which leaves a great golden skin on the bird then bake in the oven turning the bird ever 15-20 minutes.

Answer 5

Get a fat purdue chicken. Rub skin w butter and salt and pepper it. Fit the whole thing over a 3/4 full can of Budweiser beer. Bake standing up in the oven at 350 degrees untill the juices in the pan are clear. To be sure the chicken is done you should invest the buck or two in a meat thermometer. I start checking mine for doneness after 45 minutes. Doneness depends on the size and weight of the bird. The meat should be white and juices clear. It will be delicious.

Answer 6

i would answer your question but redicor has a recipe which states to heat the oven to 500 degrees and no place said to lower it ....please dont cook your bird at that temp cook it at 350 and if its a chicken whole cook it for about 1hr and 30 minutes...and if your roasting a turkey allow your self 20 min per pound.....i have found if you roast your birds covered for the first 3/4 of the roasting time then finish uncovered they maintain a better moisture content......i hope you understood about the 500 degrees......what the recipe meant was preheat the oven to 500 and then lower the tempature.......i have found this alot as people just answer from a book and havent ever made the meal....that is why i like giving my answers in lay terms and i have made the dishes numerous times....and i know that they work...i have recieved many emails that the person followed the recipes and there has been oven fires ...burnt products and even raw still in the middle by following what was given to them........and that is bad for a newcomer trying to learn and we all had to start somewhere...