i wanna oven roast a chicken but how do i clean it?

Question

ive bought a chicken before where u know it has a hole and its clean in the inside. But the one i got now has something blocking the hole and i dont know if i just take the stuff out and what is it. How do i clean a prepare a chicken!?!?

Answer 1

just clean it out, you wont hurt it, its dead allready, do what you have to do.

Answer 2

It sounds like you might have a bag of giblets tucked in the neck pocket. You remove this bag of body parts and boil them with onion and other seasoning for broth if you need broth for dressing or gravy. Lots of folks just toss them out in the trash, they are a bit of trouble but they are good food.
When they are removed you should be able to reach your hand in the chickens body cavity to clean. Do this under running water if possible, be careful where you make a mess because you have to sort of de contaminate anywhere you have slopped chicken water or sat the chicken down. Do this with a clorox like solution and or plenty of HOT soapy water.
do not prepare salad or anything you will eat raw on the same surface as you did the chicken until it is CLEAN CLEAN, CLEAN. You don' t want food poisoning to ruin your day. Cook the chicken thouroughly..... no bloody joints, NOBODY eats rare chicken, beef maybe but poultry NEVER. Think "fowl" is "foul" if not fixed properly.
You say "u know where it has a hole and its clean inside", Well it is NOT clean inside, it is gutted, NOT cleaned.
Now after you have it well cleaned, how do you want it cooked, Baked, BBQ on a spit, those would be my reason for buying a whole chicken not a pre cut chick. If you are going to bake it do you want it stuffed with dressing or are you going to use stove top stuffing? Home made, use canned broth, or boil the giblets to make broth and season with a variety of recipes, Sage and croutons, corn bread and apples ask for reciepes they are many, if it is stove top you just shove the chicken in a baking dish the appropriate size for your bird. Cover and bake 375 to 400 for 20 to 30 min per pound, uncover the chicken 30 to 45 min before you expect it to be done, insert a meat thermometer deep into the white meat not touching a bone, leave uncovered and cook until center is 165 to 170 for > than 30 min. the wings and legs will be loose at the joints when they are cooked, falling off the bone is better than ANY bloody joints......Skin should be a golden brown.
On the spit, much he same guide line for thermometer reading and placement. Your spit probably has a guideline for time for this particular spit, they differ a lot.........
I sort of assumed this bird would be > 4 or 5 pounds, the smaller chicken will obviously cook faster, you can cook it at a lower temp to prevent drying but the temp for testing doneness is the same, the loose joints , the same.........

Answer 3

The chicken has been gutted, but the organs retained.
Some people like to make giblet gravy with them.
Thaw your chicken, if frozen, by running warm water over it.
You should be able to remove the giblets in a bag.
You can cut them up & simmer, adding flour to thicken.
Otherwise, through it away or give to your cat or dog.
Pat the chicken dry with paper towel & place in oven.
You need a pan to catch the juices & a rack or support.
You can tie the wings & legs with butcher twine.
Cover breast with foil to prevent drying out.
Cook at 400-450F for 45 to 60 minutes, until done.
Remove foil for last 15-20 minutes to brown breast.
Brush with oil or baste with juices for golden finish.

Answer 4

BAKED STUFFED POPCORN CHICKEN

6-7 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees.
Clean chicken in sink then:

Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken explodes and blows the oven door open -- and the chicken flies across the room, it's done.

Answer 5

The only stuff that should be inside are the wrapped gizzards. Unless you like to cook and eat them, toss them. Then wash the chicken inside and out throughly before cooking.

Answer 6

thaw the chicken and remove all the giblets on the inside..sometimes they are loose in the chicken and sometimes they are in a bag. remove all of the giblets, wash, pat dry, oil it down, put on your favorite spices...and roast accordingly.