Thawing and cooking a whole chicken ?

Question

What's the best way to thaw a whole chicken ? I am going to make homemade chicken n noodles, but am not sure on how I should cook it. Can I cook it in a slow cooker ? What's the best way you would recommend to cook it ? And what kind of seasonings would I use ? also would I cook it whole or can I cut it up ?

Answer 1

You should always thaw chicken in the refrigerator.

I think roasting gives chickens the best flavor.

Roast Chicken 5 Ways

Ingredients
1 Whole chicken, about 4 lbs. giblets removed, washed, patted dry
4 tablespoons unsalted butter, softened
3/4 teaspoon coarse salt
freshly ground pepper to taste

Method
Heat oven to 450 degrees

Rub the chicken inside and out with butter. Sprinkle inside and out with salt and pepper.
Place chicken on a rack in a roasting pan. Put chicken in oven. Reduce heat to 350.
Cook until juices run clear when thigh is pierced with knife and temperature read 170 degrees on an instant read thermometer, about 1 hour. Allow chicken to sit 10 minutes before cutting into serving sizes.

Variations
1. Lemon Chicken. Prick a whole lemon all over with a fork; place in cavity of chicken before roasting.

2. Herb-roasted Chicken. Place fresh herbs, such as thyme, basil, parsley, and/or oregano inside cavity.

3. Garlic-roasted Chicken. Place whole peeled garlic cloves inside cavity.

4. Red velvet Chicken. Sprinkle chicken lightly with paprika or chili powder.

5. Tarragon Roasted chicken. Fill cavity with 3 peeled and split shallots and 1/2 bunch fresh tarragon.

Answer 2

You can put your chicken in the refrigerator 2-3 days before you use it to thaw. If you need to use it today, leave it in the wrapper, and place in a sink of cold water for however long it takes to thaw...usually a few hours. You can cook it in a slow cooker, but it will fall apart when it's done. Is this a casserole-type dish or are you making the chicken separate. I usually cook my chicken a couple different ways. Usually it's about 20 minutes per pound at 375. You don't have to cover it. Season the inside of your chicken with salt and pepper. I spray the outside of my chicken with Crisco olive oil spray. McCormack seasonings has a line of seasonings called Grill Mates. There is an onion/garlic Grill Mate that I sprinkle on it, and I also use a lemon pepper seasoning along with the other. I also sprinkle a little basil and oregano on it for a little extra flavor. Chicken is very forgiving, and so many herbs and spices go well with it. Sometimes it's good to just experiment!

Answer 3

Well, the best way to thaw a whole chicken is overnight in the fridge. If you don't have time for that, place it into cool water in the sink, and check it every so often. That's the speediest method I've found other than microwave which makes the meat icky. You can cook chicken in a crock pot, especially if you want it to fall right off the bone, which for chicken and noodles would be perfect. Whole or cut up is just fine. The seasoning I like to use are poultry, rosemary, sage,celery seed, onion powder, salt, and pepper. (white pepper if you don't want black specks) My best tip, is search the chicken well once it's cooked to ensure that you get out all skin, and bones, because it definitely gets cooked well in the slow cooker, so just check, and re-check. Chicken and noodles is the ultimate comfort food, and will surely become a family favorite, mmm! Good Luck!

Answer 4

Don't defrost with hot water. Let defrost naturally. Season the chicken inside and out after removing the baggies of inners. Place in a pan with a little water in the bottom, breast down and cover. Cook at 375 for about an hour, turn over, leave top off and cook til brown, basting with juices every 5 minutes or so. Cool a little before slicing so that juices redistribute. If you want the stuffing inside mix according to package directions an stuff cavity of bird before roasting. All will probably not fit, just put the rest in a dish and mix with the bake stuffing when bird is done and pour some of the pan drippings over it.

Answer 5

I like to thaw my chicken while I sleep
i like to stick it under the covers with me so I know that the chicken is thawing the correct way
Not to fast and not to slow just right

Plus my pets love when we have chicken we all are under the covers that night

Roast it in the oven just make sure that it it 165 f on the inside
or some one might get a belly ache