whole chicken recipe needed.?

Question

i have an uncooked whole chicken and was going to roast it, but does anyone have a creative idea? i also have some red new potatoes i was going to serve. thought i might ask!

Answer 1

Clean the chicken inside and out. Place in a roaster/casserole dish. Tie the legs with thread, and push wings up under the chicken (so it doesn't look like it is going to fly away). Bake at 350 for 1/2 hr per pound. I sometimes make up a garlic butter concoction and place it under the skin of the chicken yum. (garlic butter: 1/4 cup butter, 1/2 teaspoon salt, 1 teaspoon basil, 1 clove crushed garlic). YUMMY!

Answer 2

Herb Roasted Whole Chicken:

1¼ hours 10 min prep
1 Whole roasted chicken

1 large whole chicken
1/2 cup cooking oil (any kind)
1/4 cup water
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 dash salt
1 dash pepper

1. Combine oil,water,herbs,salt and pepper.
2. Stir.
3. Pour or brush over the whole chicken before baking.
4. The oil and water dosen't mix very well but thats ok.
5. The water keeps it moist and the oil makes it crisp.
6. Any other herbs you like can be used in place of these.
7. Cover with foil and bake at 350 about an hour or until crispy and brown.

Answer 3

Roast Chicken with 5 variations

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 4

these recipes using 1 whole chicken
Chicken and Dumplings
1 3-1/2 pound whole chicken, cut into 8 pieces and skin removed
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/2 cup all-purpose flour
1 teaspoon poultry seasoning, divided
2 tablespoons olive oil
2 large leeks, trimmed and sliced (white part only)
1 small onion, chopped
1 14-ounce can chicken broth
4 carrots, sliced
2 large celery ribs, diced
1 cup frozen green peas
1-1/2 cups all-purpose flour
2 tablespoons chopped fresh parsley
2 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half cream

Directions:

1. Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Combine the 1/2 cup flour, 1/2 teaspoon poultry seasoning and the chicken in a resealable plastic storage bag; seal bag and shake to coat.
2. Heat oil in a Dutch oven over medium-high heat. Add half the chicken; reduce heat to medium and cook until well browned. Set aside. Repeat with remaining chicken. Discard drippings. Cook leeks and onion 5 minutes, until softened. Add enough water to broth to equal 2-1/2 cups; pour into Dutch oven. Add chicken, carrots, celery, remaining 1/2 teaspoon salt, 1/2 teaspoon poultry seasoning and 1/4
teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, 30 minutes, until chicken is tender. Stir in peas.
3. For dumplings, combine the 1-1/2 cups flour, the parsley, baking powder and 1/2 teaspoon salt in a medium bowl. Add half-and-half cream and stir until dough is moistened. Drop 8 heaping tablespoons of dough into Dutch oven. Cover and simmer 12 minutes, until a toothpick inserted in dumpling comes out clean.


Marinated Chicken

1 whole chicken
1 T leaf oregano
1 cup soy sauce
4 T lemon juice
4 tsp garlic salt
5 T olive oil or vegetable oil

Mix oregano, soy sauce, lemon juice, garlic salt,
and oil together, and stir well.
Pour over chicken and let it sit overnight to marinate.
Place chicken in a baking dish and bake at 375 degrees
for 1 hour.


Easy Chicken and Dressing Casserole

Serves 6

Ingredients

1 whole chicken, cooked, deboned and cut
into bite-sized pieces
1/2 cup butter
1 teaspoon dried sage
1 package dry stuffing mix (Pepperidge Farm)
1 can cream of chicken soup
1 can cream of celery soup
2-1/2 cups water

Instructions

Preheat oven to 350°F.
In a bowl, combine butter sage and stuffing mix.
Put mixture into a greased 9x13-inch baking pan.
Place the cooked chicken over this mixture.
Combine the soups and water and mix.
Pour over chicken.
Bake for 45 minutes or until bubbly.


Sweet and Spicy Tea Chicken

Ingredients:

1 large whole chicken
4 tea bags
1 cup corn syrup
1/3 cup brown sugar
1/2 cup water

To Prepare:

Place the 4 tea bags in a tea cup and pour
in 1/2 cup of boiling water.
Let steep for 4 minutes.
Remove tea bags.
Add mixture to a saucepan with the corn syrup
and brown sugar. Mix well.
Bring the sauce to a boil. Let cool.

Pour tea sauce over chicken and bake
at 300 degrees until done - Baste
chicken 2 to 3 times during cooking Cooking time:
Approx. 40 minutes to 1 hour.



Roasted Drunken Chicken

1 whole chicken
1 bottle of beer
4 potatoes washed & thick sliced
1 bag baby carrots
2 Tbsp. grilling spice
1 Tbsp minced garlic
1 onion chopped
salt & pepper

Place chicken in a roasting pan. With a butter knife, slide knife between the
skin and the meat without poking a hole as far as you can. Mix the beer and the
grilling spice, salt and pepper. Using a baster squirt beer mixture under skin
as much as it will hold, and fill cavity with the remaining beer mixture. Place
2 baby carrots in cavity and 1/4 onion (chopped). Sprinkle remaining carrots
around the chicken follow with the potatoes. Roast on 325° for 2 1/2 to 3 hours
(basting if needed) or untill chicken is done and tender

The beer will make it very tender without drying it out, also makes it easy to
seperate the drippings (grease) from the juices which can be used to make gravy
now or soup if frozen.


Homemade Chicken Soup

1 whole chicken cut-up with giblets
8 carrots, peeled and sliced
3 celery stalks, sliced
10 chicken-flavored bullion cubes
1 box Lipton Chicken Noodle soup mix
parsley flakes
2 bags wide egg noodles

Dissolve bullion and soup mix in 1 cup hot water.
In a large pot, add chicken, carrots, and celery
and cover with water.
Heat the pot on medium-high heat.
Pour in bouillon mixture.
Add enough parsley flakes to cover the surface
of the water.
Stir in.
Bring to a boil.
This normally takes about 45 minutes.
Boil noodles in a separate pot.
Drain when tender and remove from heat.
Take soup off heat.
Take out the chicken and put it on a plate.
Pull meat off the bones and drop it into the soup.
Add your cooked noodles, and stir.

Answer 5

if you have any lemons you can roast it with lemons inside the cavity along with some cloves of garlic. i love garlic lemon chicken! baste every one n awhile or use a roasting bag!! either way you can put the potatoes right in the bag!

Answer 6

http://www.youtube.com/watch?v=k65Z-NcFRig