ProudGrandma Posted January 12, 2013 Share Posted January 12, 2013 We butchered chickens this fall and so we have lots of them in our freezer...so I need some different ways to cook these birds. So what is your favorite way??? Quote Link to comment Share on other sites More sharing options...
thebacabunch Posted January 12, 2013 Share Posted January 12, 2013 Roast! Quote Link to comment Share on other sites More sharing options...
PrairieSong Posted January 12, 2013 Share Posted January 12, 2013 Roast sticky chicken! I have been making this for years and everyone loves it! It makes delicious gravy, too. Please note that the recipe is for two chickens. Enjoy! http://allrecipes.com/recipe/roast-sticky-chicken-rotisserie-style/ Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted January 12, 2013 Author Share Posted January 12, 2013 these look great....keep 'em coming!!!!!! Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted January 12, 2013 Share Posted January 12, 2013 I love roasted chicken not just because it is delicious but also because it is easier to then make another meal from the leftover carcass. Quote Link to comment Share on other sites More sharing options...
tammyw Posted January 12, 2013 Share Posted January 12, 2013 I made this only once, but it was amazing! http://www.marthastewart.com/870131/lemon-parsley-and-parmesan-plus-chicken-and-potatoes Quote Link to comment Share on other sites More sharing options...
bolt. Posted January 12, 2013 Share Posted January 12, 2013 Roast from frozen: At 11:00am turn on oven to 250 or so (275 if it's a big one) Spritz rock hard frozen chicken with oil spray to make spices stick. Season to taste. Put it in the oven. Test temperature at 30 min before eating, raise oven temperature if needed... It depends on the size of the chicken but most are completely done well before that point, but somehow not dry either. Quote Link to comment Share on other sites More sharing options...
Belacqua Posted January 12, 2013 Share Posted January 12, 2013 Seconding roasting. Also, Jamie Oliver's chicken in milk is wonderful (sounds gross, I know, but it's really good). Quote Link to comment Share on other sites More sharing options...
Truscifi Posted January 12, 2013 Share Posted January 12, 2013 I roast it on a rack in a roasing pan, seasoned with salt, pepper, and garlic powder and with pats of butter generously piled around the top. Under the rack I put diced root veggies of whatever variety caught my eye at the farmer's marker that week. The next day I make stock with the carcass. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted January 12, 2013 Share Posted January 12, 2013 Roast! Wash and roll beneath your hand until softend: two whole lemons. Prick a few holes in them and stuff inside the bird. Place about 20 unpeeled cloves of garlic in the bottom of the roasting pan and follow JOC steps to roasting fowl. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted January 12, 2013 Share Posted January 12, 2013 This is mine, although we tend to use olive oil rather than butter. We roast potatoes around the chicken - lovely and lemony. Laura Quote Link to comment Share on other sites More sharing options...
shanvan Posted January 12, 2013 Share Posted January 12, 2013 Roast! :iagree: Quote Link to comment Share on other sites More sharing options...
Parrothead Posted January 12, 2013 Share Posted January 12, 2013 I'll make chicken salad out of a whole bird. At least I did when we ate meat. It lasts bout a week for lunches and snacks Another favorite was simply seasoned and roasted. I've also put one into a crock pot and cooked until falling off the bean tender. Oh, I've boiled them to make broth then deboned the chicken. I'll save some for another dish such as gumbo or chicken and rice but use the other bit for chicken noodle soup. Quote Link to comment Share on other sites More sharing options...
HollyDay Posted January 12, 2013 Share Posted January 12, 2013 crockpot with some onions, carrots, celery Quote Link to comment Share on other sites More sharing options...
Dory Posted January 12, 2013 Share Posted January 12, 2013 I roast it stuffed with apples or oranges and onions with a bunch of butter and onions under the skin and just a little chicken broth and apple or orange juice. A couple bay leaves in the chicken too and a few spices on top. If I used oranges than I coat the chicken with orange marmalade about 10 min before pulling it out. Quote Link to comment Share on other sites More sharing options...
WishboneDawn Posted January 12, 2013 Share Posted January 12, 2013 We always roast it first. Pour olive oil over it with salt, pepper and summer savory, tent aluminum foil over it and cook. After that it goes into pot pies, enchiladas, on pizza, chicken salad, etc. Then we use the bones for stock. Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted January 12, 2013 Share Posted January 12, 2013 Rub it with soy sauce, wrap it in foil, then in salt dough and bake for 4 hours. Quote Link to comment Share on other sites More sharing options...
ChrisB Posted January 12, 2013 Share Posted January 12, 2013 We use our rotisserie on our grill. It makes the best chicken!!! Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted January 12, 2013 Share Posted January 12, 2013 Roast sticky chicken! I have been making this for years and everyone loves it! It makes delicious gravy, too. Please note that the recipe is for two chickens. Enjoy! http://allrecipes.co...tisserie-style/ :iagree: this is the only way I make chickens now. But two things I will note, first if using 2 chickens it's for 4 pounds chickens which personally I find to be impossibly small (but then look at my family size) plus I think you get a lot more meat on 1 8 pound chicken than 2 4 pound chickens (because they are so skinny you are paying for bones and skin twice). SO I use the recipe for 1 chicken (7-8) pound range. Second this recipe works fabulous in the crockpot - you won't have crispy skin but it's wonderfully to come home after a busy day and have the main part of the meal done and just have to throw together a quick side or two. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted January 12, 2013 Share Posted January 12, 2013 Olive oil, coarse salt, herbs de provence, then roasted in a hot oven. Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted January 12, 2013 Author Share Posted January 12, 2013 Roast sticky chicken! I have been making this for years and everyone loves it! It makes delicious gravy, too. Please note that the recipe is for two chickens. Enjoy! http://allrecipes.com/recipe/roast-sticky-chicken-rotisserie-style/ I am going to try this one tomorrow...can I add veggies in the roasting pan? Like potatoes and carrots?? Quote Link to comment Share on other sites More sharing options...
raceNzanesmom Posted January 12, 2013 Share Posted January 12, 2013 Some of our top faves: Sticky chicken Baked whole with honey and OJ Pot pie Chicken and (frozen style) egg noodles Tacos Chicken noodle soup Chicken tortilla soup White bean chili Joyce's chicken (cut up with apricot perserves, western dressing, and spices, serve over rice) Quote Link to comment Share on other sites More sharing options...
Danestress Posted January 13, 2013 Share Posted January 13, 2013 We butchered chickens this fall and so we have lots of them in our freezer...so I need some different ways to cook these birds. So what is your favorite way??? If I want the meat for other things (casseroles, burritos, etc) I do it the "Chinese way." I have no idea if this is really Chinese or not, but a friend's Chinese MIL taught her this and that's how she described it to me. Basically, stick the whole chicken in a pot of water so that water covers the bird. Turn the heat to high. When the water boils, allow it to do so for 2 minutes, then cover the pot, turn the heat off, and let it sit there until the whole thing is cooled down. This will take an hour or more. When you pull the chicken (no longer particularly hot) out of the pot, you can easily separate the meat from the bones and skin. It's easy, clean, kind of boring, and as little mess as I know in order to get chicken meat:) Quote Link to comment Share on other sites More sharing options...
SproutMamaK Posted January 13, 2013 Share Posted January 13, 2013 I do mine in a crockpot. Not because it's necessarily the 'best' way, but because it has a lot of give. I can put it in a few hours early if I have a busy day, I can leave it late if DH has to stay late at work, etc. If I totally forget about it, not a big deal. I just throw it in with some spices, carrots, celery, sometimes some potatoes (which I usually end up mashing later, but they have a great chicken-y flavour), and it's done. Quote Link to comment Share on other sites More sharing options...
Pippen Posted January 13, 2013 Share Posted January 13, 2013 We like the previously mentioned recipe for Chicken and Milk over buttered egg noodles. This Pioneer Woman soup recipe uses a whole chicken simmered it broth--we loved it. http://thepioneerwoman.com/cooking/2011/09/italian-chicken-soup/ Quote Link to comment Share on other sites More sharing options...
Alte Veste Academy Posted January 13, 2013 Share Posted January 13, 2013 1) DH cooking them in his smoker, with his ridiculously delicious chipotle rub 2) chicken noodle soup Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted January 13, 2013 Share Posted January 13, 2013 my favorite roasted: Roast Chicken Preheat oven to 450 Wash and dry bird, and rub inside w kosher salt Sprinkle outside with thyme, pepper, onion (lightly) and table salt Place breast-side down on sprayed roasting rack (potatoes may be placed in the pan) Roast for 25 minutes Flip bird and turn heat down to 400 Cook until thermometer pops up (or in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes) dh's favorite slow-cooker chicken Ingredients 1 (3 pound) whole chicken, fat and skin removed 1/2 cup chicken broth 1/3 cup soy sauce 1/4 cup honey Zest and juice of 2 lemons 2 teaspoon sesame oil piece of ginger big dash of OJ 2 stalks celery, diced 1-2 sweet red peppers, sliced 1-2 lb whole mushrooms Directions Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel. Put sesame oil in slow-cooker, and quickly brown chicken, breast down Move pot to slow-cooker base, and add chicken broth, soy sauce, honey, lemon parts, OJ, and ginger and celery. Cook on high for 1 hour, turn to medium, and cook another hour Add vegetables, cook another hour, then flip chicken over and cook 1 more hour. Remove meat and veggies to separate serving containers. Strain some of the liquid and boil/thicken as a gravy. Serve with rice. Quote Link to comment Share on other sites More sharing options...
Jann in TX Posted January 13, 2013 Share Posted January 13, 2013 Crockpot, breast down sprinkled with Poultry Seasoning and garlic salt. Sometimes I add chopped onion, carrots and celery to body cavity. Quote Link to comment Share on other sites More sharing options...
tearose Posted January 13, 2013 Share Posted January 13, 2013 I like Thomas Keller's roasted chicken recipe: http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348 Quote Link to comment Share on other sites More sharing options...
Melinda S in TX Posted January 13, 2013 Share Posted January 13, 2013 My favorite way to cook a whole chicken it to let 17dd do it. Matter of fact, she is making rosemary roasted chicken for supper tomorrow night. Quote Link to comment Share on other sites More sharing options...
KrissiK Posted January 13, 2013 Share Posted January 13, 2013 I like to roast mine and put potatoes and carrots and acorn squash in there, too, and then make a really good gravy for the whole thing. Yumm. Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted January 13, 2013 Share Posted January 13, 2013 I have an olive oil and herb rub that I put on my chicken (and under the skin) and roast it. the skin is crisp, and the meat is tender and juicy. I will also do a 'jerk' rub. Quote Link to comment Share on other sites More sharing options...
hsmamainva Posted January 13, 2013 Share Posted January 13, 2013 crockpot with some onions, carrots, celery That's what we do...and I add in a can of chicken broth. Yummy! Quote Link to comment Share on other sites More sharing options...
AHASRADA Posted January 13, 2013 Share Posted January 13, 2013 In the crockpot. I loosen the skin so I can rub my spice mix all over the meat while leaving the skin on. Approximately 1 tsp. each of: salt, pepper, paprika, turmeric, garlic powder and Italian seasoning. Add enough oil to make a paste. Coat meat under skin and inside cavity. Quarter a pound of mushrooms, place in crockpot. Separate and peel cloves of 1 head of garlic, place in crockpot. Place chicken in crockpot on top of vegetables. If desired, add a jar of spicy olives around chicken. Peel and quarter an onion and place in cavity. Do NOT add water. Cook on high for 2 hours and on low for 4-5 additional hours. Quote Link to comment Share on other sites More sharing options...
indigomama Posted January 13, 2013 Share Posted January 13, 2013 Olive oil, coarse salt, herbs de provence, then roasted in a hot oven. Similar to this, our favorite is Chipotle Orange Chicken. It is sooooo good. Moist, flavorful and healthy. Quote Link to comment Share on other sites More sharing options...
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