Whole Chicken Recipes About This Page:

[Diz]

Okay, just for the record, I know how to cook a chicken. [img]images/icons/grin.gif[/img] I have 4 whole chickens in my refrigerator just waiting for me to cook for a family get together.

Any different recipes other than just stick in some stuffing???

[Bert & Sully]

Are they roasters or fryers?

[TINKN]

Wish I could help, but I'll admit I'm one of those stuff it and throw it in the oven girls! Good luck!

[Bert & Sully]

Ok I'm not sure how much time you want to spend on it but I had this at a friend's recently and asked for the recipe:

ROASTED CHICKEN WITH CARAMELIZED ONIONS

3 heads of garlic, cloves separated and peeled
1 cup whole milk
7 tablespoons olive oil

1/4 cup (1/2 stick) butter
4 onions, cut into 1-inch pieces
2/3 cup balsamic vinegar
2 fresh thyme sprigs
1 bay leaf
3 tablespoons whipping cream
2 whole chickens (each about 3 1/2 pounds), split in half

1/4 cup chopped fresh parsley

Preheat oven to 400°F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)

Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and sauté until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.

Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes. Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.

Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.

Makes 4 servings.

I like to make use of everything and it was suggested the milk used for the garlic could be used for mashed potatoes to serve with the chicken.

[Chrissi]

I love doing whole roasters! I usually rub it with EVOO and chopped garlic. Dust it with rosemary or basil and sometimes I cram it full of marinated portobello mushrooms, artichoke hearts, zucchini or squash, and avocado... [img]graemlins/yuma.gif[/img] I use a store-bought balsamic viniagrette for the marinade.

Almost forgot! I dice extra shallots to add to the marinade, too. [img]graemlins/yuma.gif[/img]

[ 01-06-2003, 10:59 AM: Message edited by: Beaner ]

[TINKN]

Those sound sooooo yummy! I think I might have to take that roaster out of the freezer!

[Diz]

These are whole roasters, but I also have 4 fryers in the freezer [img]images/icons/wink.gif[/img] so any recipe will come in handy in the near future! [img]images/icons/grin.gif[/img]

My taste buds are already getting excited!

[Bert & Sully]

Well there's also:

ROAST CHICKEN WITH ROSEMARY-ORANGE BUTTER

3 shallots
6 tablespoons (3/4 stick) butter, room temperature
4 teaspoons minced fresh rosemary
1 tablespoon grated orange peel

1 7-pound whole roasting chicken, neck and heart reserved

1 medium onion, chopped
2 medium carrots, peeled, chopped
1 celery stalk, chopped

3/4 cup dry white wine
1 1/2 cups canned low-salt chicken broth

Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.

Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.

Place rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).

Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.

Serves 4.

[Boiler Joanne & Tim]

Here's a nice & EASY!!! crock pot recipe for a whole chicken from Southern Living:

Garlic-Rosemary Chicken

1 (5lb) roasting chicken, skinned
2 (5") rosemary sprigs
2 celery stalks w/ leaves, each cut into 4 pieces
2 small onions, quartered
16 garlic cloves
1 T lemon juie
1/2 t salt
1/2 t pepper
1/2 t papria
Rosemary sprigs (optional)
1 lemon halved (optional)

1. Remove & discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Place 2 rosemary sprigs, celery, 4 onion wedges and 4 garlic cloves in cavity of chicken, and tie legs together with twine. Place chicken in slow cooker; add remaining onion & garlic to cooker. Drizzle lemon juice over chicken; sprinkle with next 3 ingredients. Cover w/ lid; cook on high-heat setting for 1 hr. Reduce heat to low-heat setting and cook 6 hrs or until chicken is tender. Discard rosemary. Serve chicken with vegetables and garlic. Garnish w/ add'l rosemary and lemon, if desired.

***This is a fabulous recipe... the chicken was SO tender I could barely get it out of the crock pot in one piece! The whole cookbook is crock-pot recipes. (Calorie and nutritional info is available if anybody would like).

Joanne

[Diz]

Thanks guys...these are great recipes!

Joanne, thanks for the crock pot one...this time of year I just love using the crock pot.