How can I make sure a baked whole chicken stays yummy and moist? Also, menu question..?

Question

I bought a whole chicken to make for my husband when he gets home. I've never made a whole chicken before (it's usually his forte) and I want it to be moist, delicious and looking good too. Also, does this sound like a good menu for our dinner?
A whole baked chicken, grilled corn on the cob w/ butter and herbs, oven baked mac & cheese (he specifically requested this, so it has to stay), steamed broccoli and carrots with a made-totally-from-scratch banana creme pie (my forte, lol) with home made whipped cream.
He's coming home from a deployment and I really want to spoil him. Is there anything I should change or add? Also, don't forget the tips for cooking the bird!!
Thanks!

Answer 1

Always brine a chicken or turkey for flavour and moistness. One gallon of water to one cup of salt. Let it soak for 8-12 hours.(we do ours in a garbage bag inside a pot) Give it a REALLY good rinse, especially the cavity. When you go to cook it, add a little water to your roasting dish and cook it breast side down. Baste every 10 mins or so for a nice golden skin. I usually baste with olive oil and some thyme and rosemary.
You're menu sounds awesome, by the way. I totally love banana creme pie! I wouldn't change anything.

Answer 2

What can I do to prevent the chicken in my chicken dishes from being dry?
Overcooking is the most common cause for chicken being dry and/or tough. Recipes often state cooking times, but these should only be looked upon as guidelines. Several factors can affect the accuracy of the cooking time. The thickness of the meat can significantly affect the cooking time; thin selections of meat will cook more quickly than thicker pieces. Heat settings can vary from stove to stove. Even the size and shape of the pan can affect the cooking time. So, the best way to avoid overcooking your chicken is to regularly check on the progress of the dish as it cooks.


The only way to tell if a chicken is cooked properly is to use a meat thermometer--seeing if the juices run clear is not a reliable indicator of doneness. To test the internal temperature of a whole chicken, insert the thermometer into the thigh, taking care not to touch the bone. Chicken should reach 165 degrees F (74 degrees C). Remember that the meat will continue to cook once it's removed from the heat source, so you may pull it out of the oven or off the grill a few degrees below the target temperature--just keep the thermometer in place and check to be sure the temperature climbs to a safe heat.

Answer 3

I would make either a cheese sause or hoilidase sauce for the brocolli and carrots. Mc cormick brand sauce has easy to make directions for the holidase sause or cambells cheese soup makes an excellant base for a cheese sauce.

If you have a basting pan I would use that for cooking the bird.
I usually put a cup or two of chicken broth in to keep the bird moist. The last ten minutes or so take the cover off the basting pan to make the skin a golden brown.
I usually coat the whole chicken in garlic butter and sprinkle black pepper and pabrika on top when I remove the cover from the basting pan.

Maybe a bottle of wine and candles would help make the table setting special.

Answer 4

An alternative to the baking bag is to bake the chicken at a low temperature, covered with some liquid, basting a time or two during the cooking process.

After it has reached an internal temperature of at least 165* F, uncover it and brown the bird.

If you have a day or two, try brining the bird. Pop over to Food Network's website and search for Turkey Brine. Brining produces a very moist tender bird.

Doc

Answer 5

No it sounds great!

Get one of those turkey bags and add a little olive oil or butter to the bird and it will come out moist as can be as long as you don't over cook your bird. It will also naturally brown on top so it will be pretty.

Make sure you take out the stuff in the bird and rinse it well.

Have fun and I'm glad he gets to come home to you!