Ive got a chicken here, Instead of the usual roast, any ideas how I can cook it.?

Answer 1

casserole or barbeque it, now I've run out of ideas!

Answer 2

Unless, you are a health freak, fry it. Either that, or put it on the grill, and serve it barbecued. There are many ways to cook chicken, but fried is the best. I know it's not healthy, but it sure taste good, and this is how to best prepare and cook fried chicken. Buy flower, cooking oil, black pepper, season salt and a good brand of garlic powder. Put oil in skillet just enough to cover the chicken, heat until hot and then place one by one flowered chicken in the oil. Cook slowly and make sure fire is not too high, chicken until golden brown on both sides. Make sure it is thoroughly cooked before serving it. Test with fork. You will know when it is done. It is golden, doesn't excrete blood when you stick it and the fork easily goes in and out. Oh, and don't forget to season the chicken with the above ingredients. You can apply it directly to the chicken on both sides, or put the seasoning in the flower. It's up to you. Good luck.

Answer 3

Stuff the chicken with:
2 dsp. sesame oil, 1/2 a leek, 1/2 an onion, 1/ a red chili, 50g. soja bean sprouts, 2 eggs, a pinch of powdered ginger, 1 tsp crushed black pepper. Heat the sesame oil in a pan, cut the vegetables into thin slices are fry them gently in the oil until glassy (not brown) add the soja bean sprouts briefly. Mix the eggs with the ginger and black pepper. Pour this mixture over the vegetables and mix well. Stuff the chicken.

Take are large casserole dish and cover the base with salt. Place the stuffed chicken on the salt and cover completely with salt. (You'll need about 2 kg. of salt.) Bake in a pre-heated oven at 200°C for about 1 1/2 hours.
Take out of the oven and break off the salt crust. The moistest chicken you've ever tasted and not in the least salty. Serve immediately.

Answer 4

one of the things i like to do is simmer the whole chicken in a big stock pot with some chopped veg ( celery, carrots, oninon, parsley, peppercorns and a couple of bay leaves ) for about 90 minutes. when you take the chicken out its soft moist and can be carved, cut and coloured in the pan or even put into the oven for 10 minutes to colour. it is really moist as it is cooked on the bone and in stock, and more importantly you end up with a lovely chicken stock for use as a base for gravy or to add tarragon and cream to and serve as a sauce with the chicken.

Answer 5

Boil it-refrigerate stock until fat congeals, skim fat-strain remaining stock-pull chicken off the bones and cut into chunks-add S&P,other seasoning if desired(I like garlic & thyme)chopped onion,celery and carrots to stock,adding additional stock if needed, bring to strong simmer and cook until veggies soft-add chicken and egg noodles, continue cooking until noodles are cooked.

Answer 6

well chicken u can cook anyway,but if u want some real good barbeque chicken then get some Bulls Eye smoky falvor barbeque sauce and drown ur chicken in it and bake it for like a hour an a half and it will turn out mouth watering. i had tried it the first time and it came out really good. i hope this had helped ,good luck,and happy cooking!!!!!

Answer 7

Do a one pot meal, loads of veg, chicken, stock topped with par boiled potatoes drizzled with olive oil and a bit of seasoning, shove in the oven on low for a couple of hours yummy

Answer 8

Try the following

Chicken in a Pot
3 lb (1.35 kg) chicken
3 tablespoons olive oil
8 oz (225 g) unsmoked lardons or chopped pancetta
12 shallots or button onions
4 medium carrots, peeled and cut into 1 inch (2.5 cm) chunks, or 6 whole baby carrots
4 small turnips, peeled and quartered
1 clove garlic, crushed
10 fl oz (275 ml) dry white wine
15 fl oz (425 ml) chicken stock
1 small bunch of parsley stalks
a few celery leaves (if you happen to have them)

2 sprigs of fresh thyme
1 bay leaf
8 oz (225 g) dark-gilled mushrooms, sliced
1 rounded tablespoon softened butter
1 tablespoon plain flour
salt and freshly milled black pepper
Pre-heat the oven to gas mark 6, 400ºF (200ºC).

You will also need a 6 pint (3.5 litre) flameproof casserole.
First, heat 1 tablespoon of the oil in the casserole, then fry the lardoons or pancetta a little with the shallots or button onions. When they have coloured a bit, remove them with a slotted spoon and keep them on one side.

Now, add the rest of the oil and when it is fairly hot, fry the chicken whole. This will seem a bit awkward, but all you do is protect your hands with a cloth and hold the chicken by its legs, turning it into different positions until it is a good golden colour all over; this will take 10-15 minutes in all, then remove it from the casserole. Next, fry the carrots, turnips and crushed garlic for about 5 minutes, stirring them all around so that they brown slightly. Now put the bacon and onions back in the pan. Push everything to the sides and sit the chicken in the centre. Next, pour in the wine and stock, add the parsley and celery leaves, tied in a bundle (if using celery leaves), plus the thyme, bay leaf and salt and pepper.

Bring to simmering point, then transfer the casserole to the oven (the casserole should be without a lid, but place a piece of foil over the chicken breast) and let it cook for 30 minutes, uncovering and basting the chicken breast now and then with the surrounding stock. After 30 minutes, remove the foil, add the sliced mushrooms, then bake for another 30 minutes, again basting fairly often with the juices. When the chicken is cooked, take the casserole from the oven, remove the chicken, drain it well and put it on a warmed serving dish. Surround it with the well-drained vegetables and bacon, and discard the bay leaf and herbs.

Now place the casserole over a direct heat and boil the liquid fiercely to reduce it by about a third. Then make a paste with the butter and flour, then whisk this paste into the reduced liquid. Bring it back to the boil, whisking continuously, until the sauce thickens. Now taste to check the seasoning, then carve and serve the chicken and vegetables with the sauce poured over them.

or Chicken Cacciatora
1 x 3 lb (1.35 kg) Traditional Free Range chicken, jointed into 8 pieces
1 tablespoon olive oil
2 large-ish onions, peeled and thickly sliced
1 lb 8 oz (700 g) ripe red tomatoes
2 large cloves garlic, peeled and crushed
1 level tablespoon tomato purée
1 level tablespoon fresh rosemary leaves, bruised and finely chopped
1 bay leaf
10 fl oz (275 ml) dry white wine
1 tablespoon white wine vinegar
salt and freshly milled black pepper

You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres).

First of all heat the oil in the casserole over a high heat and season the chicken joints with salt and pepper. Then, when the oil gets really hot and begins to shimmer, fry the chicken – in 2 batches – to brown it well on all sides: remove the first batch to a plate while you tackle the second; each joint needs to be a lovely golden-brown colour all over. When the second batch is ready, remove it to join the rest. Now add the onions to the casserole, turn the heat down to medium and cook for 8-10 minutes, or until they are softened and nicely browned at the edges.

Meanwhile, skin the tomatoes. To do this, pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins (protect your hands with a cloth if they are too hot), then chop them quite small.

When the onions are browned, add the garlic to the casserole, let this cook for about 1 minute, then add the tomatoes, tomato purée, rosemary, bay leaf, white wine and white wine vinegar. Now add some seasoning and bring it up to the boil, then let it bubble and reduce (without covering) to about half its original volume, which will take about 20 minutes. Now add the chicken pieces, stir them around a bit, then put the lid on and allow to simmer gently for 40 minutes, until the chicken joints are cooked through. This is good served with green tagliatelle, noodles, rice or a simple vegetable.

Answer 9

do a beer butt chicken on the grill ... its easy, fun & tasty!

"A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings."

Great reviews. Enjoy!

Answer 10

You could rub the skin with a little salt, and then roast it according to the size. It doesn't need any other seasoning.

Answer 11

Cut it into pieces, put in a large roasting pan, add peeled
quartered russet potatoes, and a large can of drained, pitted black olives.
Pour over 2 cans of Las Palmas Red Chili Sauce,
(you can usually find it at most supermarkets)
Cover with foil, bake for 1-1/12 hour at 375.
We call this Elko chicken as a friend living there
in the 70's came up with the recipe.
Its really great over Spanish Rice (do you need that
recipe, too?)