Chicken anyone?

Question

Making whole chicken in the oven tonight. What's a good baste to put over the chicken? Looking for simple ingredients only. I didn't do much grocery shopping. Thanks in advance! How about some garlic and chicken broth?? This is my first attempt wit making whole chicken in the oven.

Answer 1

garlic cloves w/ chicken broth + mirepoix (carrots, celery, onion) and a couple of pinches of herbs de provence, if you have some.

...I'd toss a couple of nuggets of good french style butter in the mix towards the last 20 minutes or so.

if you wanna get really fancy in the future, try and find yourself some goosefat to slather on your bird - it's one of life's great pleasures.....

Answer 2

melt 1/4 to 1/2 stick butter add the juice of 1 whole lemon. pour over chicken sprinkle with pepper (and a little garlic if you'd like). baste as usual with the chickens juices. now i'm hungry for lemon pepper chicken. guess i know what i'll make for lunch tomorrow.

Answer 3

How about garlic lightly cooked in melted butter with some salt and pepper and a little lemon juice or zest. You can also use some dried rosemary and thyme or poultry seasoning if you have it. Use the chicken stock in the bottom of the pan to keep it moist.

Answer 4

Lately when I have roasted a chicken, I have marinated with garlic, thyme, maybe paprika. But putting the chicken atop a bed of vegetables (carrots, onion, celery) along with chicken stock makes good eating. The veggies wind up being delicious as they soak up a lot of the fat that has rdripped off the bird

Answer 5

1. butter or olive oil with minced garlic, rosemary , parsley , thyme , salt and pepper rubbed in and under the skin before cooking, use the juices from the pan to baste.

2. whisk together orange juice, honey and white wine and brush on chicken evey 1/2 hr.

Answer 6

Lemon juice will really bring out the flavor of the chicken, you could try that and some garlic.

Answer 7

yes garlic broth salt and pepper and some onions perfect

Answer 8

try a 50 cent package of alfredo noodles and a jar of alfredo sauce found in most grocery stores on the same isle as spaghetti sauce makes a great quick easy and reasonably inexpensive meal hope you enjoy my family does

Answer 9

Try garlic and orange juice

Answer 10

SPECIAL ROAST CHICKEN AND DRESSING

1 4-5 lb chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter

Wash bird well inside and out. Wipe dry with a paper towel. Stuff with dressing. Truss and tie.
Brush with melted butter. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika. Place in oven at 325°F.

Roast, uncovered, breast side up. Keep turning and basting occasionally, until chicken is browned evenly on all sides. Baste often for a moister bird.

Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.


Dressing:

2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp pepper
1/4 tsp paprika

Boil and mash potatoes. Add bread crumbs.
Melt a pat of butter in a skillet; sauté onion and apple. Saute until onions are translucent and apple is tender. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired). Stir in herbs and seasonings.

Remove from heat and stir in egg. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry.

Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance.

ROAST CHICKEN WITH GARLIC CLOVES

3 1/2 lb. chicken
Sea salt and pepper
1 head garlic, separated into cloves
1 sprig fresh rosemary
2 tbsp. olive oil
1 tbsp. chopped parsley
Oval chicken roasting "cocotte" with lid like "Le Creuset"

Preheat oven to 400 degrees. Wash and dry chicken. Season inside and outside of chicken with sea salt and pepper. Truss and place in "cocotte" with olive oil, rosemary and garlic cloves. Place in oven without lid and cook for 15 minutes. Cover with lid and continue cooking one hour until chicken is done.
Remove garlic, peel and set aside. Cut chicken into serving pieces and place on warmed platter. Skim fat from juices and pour over chicken. Sprinkle with parsley. Decorate with peeled roasted garlic and serve with vegetables and potatoes.

Serves 4.

ROAST CHICKEN

1 roasting chicken
Salt and pepper to taste
1 lg. whole onion, peeled
Olive oil
Poultry seasoning
1 can of beer

Preheat oven to 350 degrees. Wash the chicken and pat dry with paper towels. Then place your dinner to be in a roasting pan. Salt the inside of the bird and put a large peeled onion inside then safety pin the bird shut! Rub the body all over with olive oil then liberally sprinkle it with salt, pepper and poultry seasoning. Wrap aluminum foil over each leg as they cook faster and pour that precious can of beer into the pan. Baste the bird with it now and then as it cooks, roasting it 30-35 minutes per pound. Degrease the pan juices. Serve this moist and tasty chicken with rice.

ROAST CHICKEN WITH POTATO STUFFING

1 roasting chicken
1 tsp. salt
1 clove garlic
1 tsp. allspice
1/2 c. lemon juice
2 tbsp. butter

STUFFING:

1 1/2 lb. lamb meat
3 lb. potatoes, peeled and cubed
1/2 c. pine nuts
1/2 tsp. allspice
1/2 tsp. black pepper
1 tsp. salt

Mash garlic salt and allspice. Rub all over chicken inside and out. Pour lemon juice over completely. Place in covered roaster. Fry on all sides in butter. Cover. Lower heat until chicken is cooked. Be sure to turn several times to brown. Remove chicken. Cool and take all the meat off bones. Add lamb meat, seasoning, pine nuts to roasting pan and fry well. Add potatoes, peeled and cubed. Cover tightly and cook on very low heat until barely tender. Place stuffing in platter and cover with chicken pieces.