Ways to make a chicken?

Question

I have a frozen chicken in the freezer. I am going to start thawing it out tonight but need to know how to make it first. Any easy recipes and good sides to go with it? Or any other recipes using a chicken? Its not a really big chicken, but woud love some recipes on making it.

Answer 1

Drunk chicken is my favorite. (Also known as beer-butt chicken)
When the chicken is thawed, rub the entire bird with your favorite seasoning product, such as cajun, inside and out.
Get a can of beer and drink about 1/4. (or pour out if you do not like beer).
Then insert the can into the chicken's rear and do not spill the beer.
Stand this on the grill or roast in the oven for about 45-60 minutes until juices run clear.
Remove and discard the beer and slice to enjoy the moistest chicken you ever tasted.!

Answer 2

My favorite way to make whole chicken is a family recipe.

Heat the oven to 450 degrees.

Wash the chicken, and remove the giblets. Sprinkle Kosher (coarse) salt inside and out. (Regular salt is too fine and will make the chicken too salty.)

Take 1/2 stick of sweet butter, a T of garlic powder, a T of sweet paprika, a dash of pepper and melt them together (saucepan or microwave.) Paint the chicken with a brush for poultry, or just rub it all around with your fingers.

Place the chicken in a roasting pan, on a rack in the pan if you have one, and place 1/2 cup of white wine and 1/2 cup of water in the bottom.

Let the chicken cook for 1/2 hour at 450 degrees, then open the door, baste the chicken with the pan juices (add water if needed) and turn the heat down to 350. Continue to cook the chicken until the internal temperature reaches 180 degrees.

When you take the chicken out - let it rest for a few minutes before carving. The pan juices make a great gravy.

For sides we like steamed asparagus, or spinach, and mashed potatoes or couscous (I make it with the pan gravy).

Enjoy!

Answer 3

CHICKEN WITH WHITE SAUCE

1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts

Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.

Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.

In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.

Answer 4

SWEET & SOUR CHICKEN
1 c aporicot preserves
3 T heinz 57 sauce
3 T italian dressing
3 T soy sauce
combine -blend well refregerate -tightly cover makes two cups well refreg up to 2 weeks
GRAVY & CHICKEN
1 can chicken broth
1/4 to 1/2 t onion powder
1 1/2 t chicken boullion granulate
1/3 c biscuit mix
salt & pepper
in blender combine all ingredients
blend on high & smooth pour into sauce pan over med # heat & cook stirring contsantly 4 - 5 min# or until smoth and thickened 2 cups ----------------------------------------------------------------------- RESTRAUNT STYLE GRAVY
ADD CHICKEN PICES put over toast

Answer 5

This site has some really good chicken ideas...I dont know your taste, but it has alot of good ones...

http://www.razzledazzlerecipes.com/chicken-recipes/index.htm

or

www.foodtv.com

Answer 6

Doodles gave you the answer that I was going to. My mom's fried chicken has always been my favorite, but, it never tastes the same when I do it.